معرفی
Soon-Mi Shim is a full-time Professor in the Department of Food Science and Biotechnology at Sejong University. Her research focuses on the absorption, metabolism, and biological effects of plant secondary metabolites, particularly their role in colon health and interactions that modify bioavailability and toxicity of food components.
- Education: Ph.D. (2005, Purdue University), M.S. (2000) and B.S. (1998) from Duksung Women’s University
Her work spans Food Science, Biotechnology, and Pharmacology, with key contributions to natural ingredient development for detoxification and bioavailability enhancement. Recent studies highlight collaborations on algal carbohydrates, fermentation technologies, and computational modeling for phytochemical absorption.
Notable research trends include the use of Caco-2 cell models, QSPR analysis, and in vitro digestion to study polyphenols, green tea compounds, and omega-3 fatty acids. She leads the FOMET Lab.
