I am an Assistant Professor in the Major of Food and Nutrition at Sungshin Women’s University, Korea. I received my Ph.D. in Food and Nutrition at Seoul National University, Korea and have focused my research on the detection and functional evaluation of bioactive compounds from food sources and by-products. My work integrates analytical techniques such as LC–MS/MS with studies on chemical changes during food processing and cooking. I am particularly interested in sustainable utilization of food resources and rigorous analytical approaches in food chemistry.