Dr. Suk Hoo Yoon
Education:
B.S. 1977 Division of Applied Biological Chemistry, Seoul National University
M.S. 1980 Department of Biological Science and Engineering,
Korea Advanced Institute of Science and Technology
Ph.D. 1983 Department of Biological Science and Engineering Korea Advanced Institute of Science and Technology
Professional Employment:
1983 - 1988 Senior Research Scientist, Korea Institute of Science and Technology
1984 - 1985 Post-Doctoral Fellow, Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, U.S.A.
1988 - 2013 Senior Research Scientist, Principal Research Scientist
Head, Director, Vice President, President (2011 - 2013)
Korea Food Research Institute
1997 - 1999 Visiting Professor, Department of Chemical and Biochemical Engineering,
The University of California, Irvine, California, U.S.A.
2004 - 2013 Professor, Director, Food Biotechnology Division,
University of Science and Technology, Korea
2014 – Present Professor, Department of Food Science and Biotechnology,
Woosuk University, Korea
Awards and Honors:
Academic Advancement Award, Korean Society of Food Science and Technology, 1990
Outstanding Achievement Award, Ministry of Agriculture and Forestry, 2002
Fellow, International Society of Biocatalysis and Agricultural Biotechnology, 2011
Order of Science and Technology Merit, President of Korea, 2012
Fellow, Institute of Food Technologists, U.S.A, 2014
Fellow, American Oil Chemists’ Society, U.S.A., 2015
Outstanding Life-Time Achievement Award, KoSFoST, 2016
Editorships:
Editor-in-Chief, Food Science and Biotechnology, KoSFoST, Korea (2010 - 2011)
Editor, New Biotechnology, Elsevier, U.S.A (2008 - 2010)
Editorial Board, Journal of Food Science, IFT, U.S.A. (2002 - 2004)
Editor, Biocatalysis and Agricultural Biotechnology, Elsevier, U.S.A. (2011- present)
Professional Memberships:
Korean Society of Food Science and Technology – Vice President (2009), President (2012)
International Society of Biocatalysis and Biotechnology – Director (2009 - present)
American Oil Chemists' Society (U.S.A.) – Chair, Biotechnology Division (2013)
Chair, Asian Section (2012-2015), Vice Chair (present)
Research Works:
Major Fields: Food Chemistry and Biotechnology (200 papers, 27 book chapters, 220 abstracts)
Research Interests: chemistry of oxidation and flavor stability of lipid foods, processing of fats and oils, instrumental analyses of food materials, antioxidants, enzymatic and microbial processing of foods, single cell oil fermentation