"Food Sensory and Consumer Science Research"... Lee Yeongseung of Dankook University Wins Ottogi Ham Tae-ho Academic Award

Co-hosted by the Korean Society of Food Science and Nutrition

The Ottogi Ham Tae-ho Foundation and the Korean Society of Food Science and Nutrition jointly held the 35th Ottogi Ham Tae-ho Academic Award ceremony and selected Lee Yeongseung, a professor in the Department of Food and Nutrition at Dankook University, as this year's recipient, they announced on October 29.

Park Gimun, director of the Ottogi Ham Tae-ho Foundation (left), and Professor Lee Yeongseung of Dankook University pose for a commemorative photo. Photo courtesy of Ottogi.

Professor Lee has achieved research results by applying emerging convergent technologies, including 3D food printing and mixed reality (MR), to food sensory and quality evaluation. In particular, he has conducted research with practical applications in industry, including developing 3D-printing materials from alternative meat and edible insects, optimizing sensory characteristics to develop low-sodium and low-sugar foods, and standardizing quality assessments for traditional alcoholic beverages and regional specialties. Over the past 10 years, he has published 78 papers in total, including 43 in SCI(E)-indexed journals, and has also produced 15 domestic patents and four books.

At the award ceremony held the previous day, the Ottogi Ham Tae-ho Foundation presented Professor Lee with a plaque and a cash prize of KRW 30 million.

Established in 1996, the Ottogi Ham Tae-ho Foundation has continued its academic advancement and scholarship programs. In 2009, it established the Ottogi Ham Tae-ho Academic Award and has since recognized researchers whose work has contributed to the development of the food industry and the improvement of people's diets. Including this year's recipient, a total of 35 researchers have been selected for the award.

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