Dae Young Kwon

Biography

Dae Young Kwon completed his Bachelor degree in Department of Food Science and Engineering at Seoul National University; MS and PhD in Biological Science and Biotechnology at Korea Advanced Institute of Science and Technology (KAIST). After completing his Post-doctoral training at Whitehead Institute, MIT, Cambridge, he has started his research as Research Scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of Food Biological Chemistry. He worked as Adjunct Professor at Sookmyung University in 1997-2003. He is a Professor of United University of Science and Technology since 2004. He worked as a Vice-President of KFRI. He is a Fellow of Korea Academy of Science and Technology since 2011. He is a President of Korean Society of Food-Health Communication and Vice-president of Korea Society of Nutrition, Korean Society of Metabolomics, Korean Society of Food and Nutrition and Korean Forum of Fermentation and Food Culture. He has worked on the health effect for metabolic syndrome, anti-aging food and food culture and history. He has published more than 250 research papers in several renowned SCI international journals in the areas of ethnic foods and bioactive food components and those papers were cited about 1,000 times in SCI journals. Dae Young Kwon completed his Bachelor degree in Department of Food Science and Engineering at Seoul National University; MS and PhD in Biological Science and Biotechnology at Korea Advanced Institute of Science and Technology (KAIST). After completing his Post-doctoral training at Whitehead Institute, MIT, Cambridge, he has started his research as Research Scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of Food Biological Chemistry. He worked as Adjunct Professor at Sookmyung University in 1997-2003. He is a Professor of United University of Science and Technology since 2004. He worked as a Vice-President of KFRI. He is a Fellow of Korea Academy of Science and Technology since 2011. He is a President of Korean Society of Food-Health Communication and Vice-president of Korea Society of Nutrition, Korean Society of Metabolomics, Korean Society of Food and Nutrition and Korean Forum of Fermentation and Food Culture. He has worked on the health effect for metabolic syndrome, anti-aging food and food culture and history. He has published more than 250 research papers in several renowned SCI international journals in the areas of ethnic foods and bioactive food components and those papers were cited about 1,000 times in SCI journals.

Research Interest

ethnic foods and bioactive food components