SEOUL NATIONAL UNIVERSITY
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홍재희사진
  • 성명 홍재희
  • 직위 부교수
  • 학과 식품영양학과
  • 전공 식품감각과학
  • 사무실 생활과학대학 222동 511호
  • 홈페이지
  • 이메일 jhhong2017@snu.ac.kr
  • 연락처 02-880-6837

연구영역

  • 식품 및 그 구성 요소의 감각 특성(색, 맛, 향, 향미, 조직감 등)과 기호적, 감정적 반응의 측정, 분석 및 해석
  • 맛의 감지와 인식에 영향을 주는 요인 (식품의 이화학적 성분, 생리적 요인, 심리적 요인, 사회경제적 요인, 문화적 요인 등) 규명
  • 신규 식품 및 식품 소재에 대한 기호도 형성 기전 규명
  • 식품에 대한 인지적 정보와 감각 특성 및 기호도 간의 상호작용 규명

학력

  • 1990.3-1994.2 이화여자대학교 식품영양학과 (학사)
  • 1994.3-1996.2 이화여자대학교 식품영양학과 (석사)
  • 2003.1-2006.12 미국 Virginia Polytechnic and State University (Ph.D.)

경력

  • 2017.9 – 현재 서울대학교 생활과학대학 식품영양학과 부교수
  • 2011.3 – 2017.8 국민대학교 과학기술대학 식품영양학과 부교수
  • 2010.9 – 2011.2 경일대학교 식품과학부 조교수
  • 2009.3 – 2010.8 이화여자대학교 식품공학과 연구교수
  • 2006.11 - 2009.1 미국 Virginia Polytechnic and State University, Special Research Faculty
  • 1996.1 – 2002.1 풀무원 기술연구소 대리

학회활동사항

  • 한국 식문화학회 서기이사 및 편집위원
  • 한국 식생활교육학회 이사
  • 한국 식품과학회 관능검사분과위원회 위원
  • 한국 동아시아식생활학회 편집위원

연구논문 (2015.1.1. 이후)

  • Choe SY, Hong JH. 2018. Can information positively influence familiarity and acceptance of a novel ethnic food? A case study of Korean traditional foods for Malaysian consumers. Journal of Sensory Studies. 2018;33:e12327. https://doi.org/10. 1111/joss.12327
  • Kim SH, Petard N, Hong JH. 2018. What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups. Food Research International, 105, 970-981
  • Park HW, Kim MJ, Seo SW, Yoo SH, Hong JH. 2017. Relative sweetness and sweetness quality of xylobiose. Food Science and Biotechnology. 26, 689-696.
  • Park HJ, Ko JM, Jang SH, Hong JH. 2017. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Science and Biotechnology. 26, 427-434
  • Kim MJ, Kang BW, Kim JW, Lee MY, Chung SJ, Hong JH. 2017. The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets. Korean Journal of Food Science and Technology. 49(1): 72-79
  • Kim MJ, Yoo SH, Kim Y, Hong JH. 2016. Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphyeny)-3,4-dihydro-1H-isochromen-1-one]. Food Science and Biotechnology. 25(4), 1065-1072
  • Ko JM, Oh SW, Hong JH. 2016. Sensory drivers of sliced raw fish in Korea: Case study on flounder (Paralichthys olivaceus) and rockfish (Sebastes schlegeli). Journal of Korean Society of Food Science and Nutrition. 45(8), 1192-1201
  • Jang SH, Kim MJ, Lim J, and Jae-Hee Hong. 2016. Cross-cultural comparison of consumer acceptability of kimchi with different degree of fermentation. Journal of Sensory Studies. 31, 124-134
  • Hwang SH, Hong JH. 2015. Determining the most influential sensory attributes of nuttiness in soymilk: A trial with Korean consumers using model soymilk systems. Journal of Sensory Studies. 30, 426-437
  • Ko JM, Cho MH, Shim JS, Kang CG, Hong JH. 2015. Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems. Food Science and Biotechnology. 24, 1695-1701
  • Kim MJ, Yoo SH, Jung SW, Park MK, Hong JH. 2015. Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract. Food Science and Biotechnology. 24, 965-973
  • Kim MJ, Hong JH. 2015. Do sensory construct underlying a multidimensional sensory attribute moderate the effect of information on its perception? A case study of nuttiness in soymilk. Food Quality and Preference. 40, 87-96
Full list is available at https://www.researchgate.net/profile/Jaehee_Hong
 

담당교과목

  • 학부: 조리원리 및 실습, 조리과학 및 실험, 실험조리 및 관능검사 실습
  • 대학원: 식품관능검사법, 고급감각과학

주요연구내용 및 연구과제 (2015.1.1. 이후)

  • 식품의 기호도 형성 기전 규명:반복 섭취시 형성되는 이상적 감각 속성의 표상 (ideal sensory representation)을 중심으로. 2018-2021. 한국연구재단 이공분야기초연구사업 중견연구자 지원사업(연구책임자)
  • 중국, 일본 수출을 위한 소비자 기호특성 연구 및 우리나라 전통식품(찌개류, 볶음류 등) 제품 개발. 2015-2018. 농림축산식품부 고부가가치식품기술개발사업(공동연구원)
  • 말레이시아 수출용 할랄 한식 즉석조리식품과 할랄용 식물성 유화제 개발. 2015-2018. 농림축산식품부 고부가가치식품기술개발사업(협동연구책임자)
  • 프리미엄 라면에 대한 세대별 한국인의 음식 문화 코드 규명. 2016-2017. 율촌재단(연구책임자)
  • 글루텐 프리 밀가루를 이용한 소화기능 개선 검증 연구 및 우동과 떡볶이 소스의 소비자 기호도 검사. 2017. 동성식품(공동연구원)
  • 다소비 횟감의 위생안전성 확보 및 소비촉진을 위한 식품 위해인자 검출기술 개발. 2013-2016. 해양수산부 수산실용화개발사업(공동연구원)
  • Phyllodulcin과 xylobiose의 종합적 감미 특성 및 식품 적용시의 안정성 분석. 2013-2016. 농림축산식품부 고부가가치식품기술개발사업(협동연구책임자)

초청강연 및 학술대회발표 (2015.1.1. 이후)

<초청강연>
  • Communicating multidimensional sensory descriptors across borders. 3rd Asian Sensory and Consumer Research Symposium. Kuala Lumpur, Malaysia. 2018
  • 현지 소비자 기호도 기반 수출용 김치 개발 전략: 미국 시장을 중심으로. 농식품 및 농기계 수출활성화 심포지엄. 농촌진흥청. 전주, 대한민국. 2016
  • Consumer-based sensory profiling: pros and cons. 국가식품클러스터 기호적 품질분야 산학연 협의체 세미나. 국가식품클러스터지원센터. 익산, 대한민국. 2016
<학술대회발표>
  • Kim SH, Lee CL, Lee DH, Yang UJ, Hong JH. The effect of context on consumer emotions and acceptance of an unfamiliar ethnic food. SPISE 2018: Summer Program in Sensory Evaluation. Da Nang, Vietnam. July 26-28, 2016
  • Lee CL, Shim HK, Kim SH, Valentin D, Hong JH. How a new concept is structured: Social representation of premium ramen. 2018 KosFost International Symposium and Annual Meeting. Busan, Korea. June 27-29, 2018
  • Choe SY, Park HW, Kim SH, Hong JH. Effect of “functional sweetener” context on consumer liking and sweetness perception of natural alternatie sweeteners in a model cookie system. 12th Pangborn Sensory Science Symposium. Providence, Rhode Island, USA. Aug 20-24, 2017
  • Kim SH, Abdi H, Kim YM, Jeong JS, Choe SY, Park HW, Hong JH. Development of ideal check-all-that-apply lexicon of green tea using partial triadic correspondence analysis. 2017 KosFost International Symposium and Annual Meeting. Jeju, Korea. June 21-28, 2017
  • Park HW, Choe SY, Kim SH, Kim MJ, Ko SW, Hong JH. Is high-quality green tea close to consumer ideal? Ideal profiling of green tea with varying quality and price.  2017 KosFost International Symposium and Annual Meeting. Jeju, Korea. June 21-28, 2017
  • Park HW, Choe SY, Kim MJ, Seo SW, Kyung MO, Jung SW, Yoo SH, Hong JH. Relative sweetness and sensory characteristics of xylobiose. 2016 KosFost International Symposium and Annual Meeting. Daegu, Korea. Aug 18, 2016
  • Kim SH, Ko JM, Choe SY, Oh SW, Hong JH. Does size matter? The effect of fish size on consumer perception and liking for sliced raw rockfish. 2016 KosFost International Symposium and Annual Meeting. Daegu, Korea. Aug 18, 2016
  • Choe SY, Kim MS, Kim Y, Yoo SH, Hong JH. Relative sweetness of phyllodulcin in a cookie system. SPISE 2016: Summer Program in Sensory Evaluation. Ho Chi Minh City, Vietnam. July 29, 2016
  • Park HW, Kyung MO, Seo SW, Jung SW, Hong JH. Effect of “functional sweetener” context on consumers’ sensory and hedonic perception of sweetened soymilk. SPISE 2016: Summer Program in Sensory Evaluation. Ho Chi Minh City, Vietnam. July 29, 2016
  • Kim SH, Ko JM, Hong JH. The effect of fish size information on consumer perception and liking for sliced raw fish: A case study of flounder. SPISE 2016: Summer Program in Sensory Evaluation. Ho Chi Minh City, Vietnam. July 29, 2016
  • Shim HK, Jang SJ, Kang SH, Hong JH. Acceptance of Korean Menu items and its association with a degree of food neophobia and exposure to Korean foods among South-east Asian Muslim consumers in Korea: An exploratory study. SenseAsia 2016: The 2nd Asian Sensory and Consumer Research Symposium. Shanghai, China. May 16, 2016
  • Hwang SH, Petard N, Hong JH. What gets lost in translation: Comparision of concept of nuttiness between Korean, Chinese, and Western consumers using textual analysis. SenseAsia 2016: The 2nd Asian Sensory and Consumer Research Symposium. Shanghai, China. May 16, 2016
  • Kim MJ, Baek MJ, Choi JH, Kim SJ, Lee YS, Hong JH. Comparison of 2-alternative forced choice test and rating on a generalized labeled magnitutde scale(g-LMS) for determining relative sweetness of natural alternative sweeteners. 11th Pangborn Sensory Science Symposium. Gothenburg, Sweden. Aug 24, 2015
  • Ko JM, SY Lee, SW Oh, Hong JH. Sensory drivers of sliced raw fish: A case study of flounder and rockfish. 2015 KosFost International Symposium and Annual Meeting. Busan, Korea. June 04, 2015

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