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Chemistry of Korean Foods and Beverages combines research on flavor and food composition in Korean cuisine, allowing this book to appeal to food scientists and chemists alike.
About the author
Choon H. Do graduated with a B.S. in Chemistry from Seoul National University in 1969 and a Ph.D. in Polymer Chemistry from the Polytechnic University of New York in 1984. Currently, Do is the Director of the Korean Chemical Industry Specialists Association. He was Professor of Polymer Chemistry at Sunchon National University in South Korea until 2011. Do was President of the Korean Chemical Society in 2010. Do also served as Editor-in-Chief for
Polymer (Korea) of the Polymer Society of Korea, and Journal of Conservation Science, the official journal of the Korean Society of Conservation Science for Cultural Heritage. He co-edited Chemistry: Our Past, present and Future, with Dr. A. E. Pavlath. He was the first Chair of the ACS South Korea International Chemical
Sciences Chapter in 2014.
Agnes M. Rimando received her B.S. and M.S. in Pharmacy from the University of the Philippines in 1980 and 1985, respectively. She went on to obtain a Ph.D. in Pharmacognosy from the
University of Illinois at Chicago in 1993. Before her passing, she was a research chemist at the Natural Products Utilization Research Unit of the U.S. Department of Agriculture, Agricultural Research Service, in Oxford, Mississippi. Rimando received many awards during her career including: Fellow of the American Chemical Society; Fellow of the Agricultural and Food Division of the American Chemical Society; the Kenneth A. Spencer Award for Outstanding Achievement in Food and Agricultural
Chemistry; the Federal Laboratory Consortium Excellence in Technology Transfer Award; the USDA, ARS Mid-South Area Technology Transfer Award; and the USDA, ARS Mid South Area Senior Scientist of the Year Award. She served as the Chair of the Agricultural and Food Division of the American Chemical Society
and President of the American Council for Medicinally Active Plants.
Youngmok Kim is Principal Scientist at Finlays, the world's leading producer of tea and natural extracts. Before joining Finlays
research group, he worked at Synergy flavors as a senior research scientist for more than ten years. He obtained his M.S. in Food Science at the University of Florida, where he researched the postharvest treatment of tropical and sub-tropical fruits. He went on to get his Ph.D. at Texas A&M University, where he researched phytochemistry to discover factors that influence antioxidant polyphenolic stability during storage, as well as mechanisms of tea precipitation. He has been a professional
member of the Institute of Food Science and Technology (IFT) since 2011 and serves as Contents Chair II at the food chemistry division leadership board that belongs to IFT. Since 2016, he has served as president of the Korean American Food Technologists Association. Additionally, in 2017 he was elected
technical group E councilor of the Food, Nutrition, Ecology, and Agriculture sector of the Korean Science and Engineering Association.
Summary
Chemistry of Korean Foods and Beverages combines research on flavor and food composition in Korean cuisine, allowing this book to appeal to food scientists and chemists alike.
