Soo-Hwan Yeo (Dr.) was born in the Republic of Korea in 1964. He received B.E., M.E., and Ph.D. degrees from Keimyung University (Daegu, Korea) in 1989 and 1991, and the Graduate School of Engineering, Osaka University (Osaka, Japan), in 1999, respectively. He joined Postdoctoral Training and was invited to become a full-time lecturer in Biotechnology, KRIBB, Kyungnam and Keimyung University (Korea) in 2000, where he stayed until 2006. Dr. Yeo has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2006, where he is currently an Agricultural Researcher. His main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. His recent publications are as follows: Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters. (2020) Scientific reports 2020, 10, 21102; Anti-Inflammatory and Cytotoxicity effects of Cudrania tricuspidata fruits vinegar in a co-culture system with RAW264.7 macrophages and 3T3-L1 adipocytes. (2020) Foods 2020, 9, 1232.; and Metabolite profile and immunomodulatory properties of bellflower root vinegar produced using Acetobacter pasteurianus A11-2. (2020) Foods 2020, 9, 1063.