Kongju National University | South Korea
Author Profile
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Early Academic Pursuits
Prof. Hack-Youn Kim embarked on his academic journey by earning a Bachelor's, Master's, and Ph.D. degrees in Food Science and Biotechnology of Animal Resources from Konkuk University in Seoul, Republic of Korea. This comprehensive education laid the foundation for his future endeavors in the realm of food science.
Professional Endeavors
Prof. Kim's professional journey commenced as an Assistant Professor at Kongju National University in Chungnam, Republic of Korea, where he delved into meat science, functional meat product development, and fermented meat product research. He later expanded his horizons as a Research Professor at the University of Hawaii, delving deeper into similar areas of expertise. Returning to Kongju National University, he progressed through the ranks from Associate Professor to Full Professor, solidifying his expertise and leadership in the field.
Contributions and Research Focus
Prof. Kim's research primarily revolves around meat science, functional meat products, and fermented meat products. His work focuses on understanding the physicochemical properties, sensory attributes, and microbiological aspects of various meat products, contributing to advancements in food technology and product development. His research has led to numerous publications in prestigious journals, shedding light on topics ranging from proteolysis in dry-cured ham to quality properties of meat emulsion systems.
Accolades and Recognition
Prof. Kim's contributions have garnered recognition, as evidenced by his publication in SCIE journals and his appointment as Vice Dean at Kongju National University. His dedication to education, research, and leadership has earned him esteem in the academic and scientific communities.
Impact and Influence
Prof. Kim's work has had a tangible impact on the field of food science, particularly in the domain of meat products. His research outcomes contribute to the development of innovative food technologies, ensuring the production of high-quality and nutritious meat products for consumers worldwide.
Legacy and Future Contributions
Prof. Kim's legacy lies in his substantial contributions to meat science and his mentorship of future generations of researchers. His continued dedication to advancing food science and biotechnology promises further breakthroughs in the field, shaping the future of meat production and consumption.
Notable Publications
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense 2024
Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties 2023
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system 2023
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods 2023 (3)
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive 2023 (4)