Bong Kyung Koh is an associate professor in the Department of Foods and Nutrition, Keimyung University, Dae Gu, Korea. She received her Ph.D. from Kansas State University in grain science and industry, was an adjunct professor in food science and human nutrition at Michigan State University, and was a postdoctoral research associate in food science at Rutgers.
Dr. Koh has held the professional position as the Secretary of Information, Korean Society of Food Science and Technology, Editor, Food Science and Biotechnology, Editor, J. Korean Society of Food Cookery Science, Secretary of Scientific Affairs, Korean Society of Food Extrusion Research, and is a member of American Association of Cereal Chemists (AACC), a professional member of Institute of Food Technologists (IFT), and member of Korean Society of Food Science and Technology.
One of her current areas of research interest is the effect of phenolic compounds on the wheat flour products and development of processing condition to optimize the antioxidant effect of phenolic compounds on the cooked cereal products.
Course: Food Regulation in Asia