So-Young Kim (Dr.) was born in the Republic of Korea in 1977. She received B.E., M.E., and Ph.D. degrees from Chungbuk National University (Cheonju, Korea) in 2000 and 2003, and Tokyo University of Agriculture and Technology (Tokyo, Japan) in 2006, respectively. She joined Postdoctoral Training in Food Science and Technology, Chungbuk National University (Cheonju, Korea) from 2006 to 2008. Dr. Kim has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2008, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Her recent publications are as follows: Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. (2021) Foods 2021, 10, 2370.; Metabolite profile and immunomodulatory properties of bellflower root vinegar produced using Acetobacter pasteurianus A11-2. (2020) Foods 9, 1063.; Study on relationship between quality characteristics and exterior environment of the Korean traditional Gochujang produced in 2018 by 8 regions of Korea Korean J. (2019) Food Preserv., 26; and Changes in physicochemical characteristics in law-salt Doenjang by adding halophytes. (2018) Korean J. Food Preserv. 25(7), 819-829.