“Development of a natural flavor ingredient agents using natural raw materials such as vegetables and grain proteins” Ministry of Agriculture, Food and Rural Affairs, 2019-2021
“Development of novel natural sweeteners with superior sweetness quality driven by sensory and in vitro sweet receptor-based evaluation” Ministry of Agriculture, Food and Rural Affair, 2019-2021
“Identification of the optimal sensory qualities of toasted bread for development of a premium toaster” LG Electronics, 2019
“Formation of ideal sensory representation as the development mechanism of food acceptability” National Research Foundation of Korea, 2018-2020
“Effect of gulten-free wheat flour on improvement of human digestive function and consumer acceptance of gluten-free Udong and Tteokbokki sauce” Dongsung Food, 2017
“Social representation of premium ramen” Yulchon Foundation, 2016
“Development of halal Korean food (home meal replacement) for exporting Malaysia and vegetable emulsifier” Ministry of Agriculture, Food and Rural Affairs, 2015-2018
“Development of traditional Korean food for exportation focused on consumers’ liking” Ministry of Agriculture, Food and Rural Affairs, 2015-2018
“Development of a natural intense sweetener and a sugar complement with low glycemic property” Ministry of Agriculture, Food and Rural Affairs, 2013-2016