Woo-Sik Jeong received his Bachelor’s and Master’s degrees in Food Science and Technology from Kyungpook National University in 1995 and 1997, respectively, and his Ph.D. in Food Science (Nutraceuticals) from Rutgers, The State University of New Jersey, in 2002. He was a Postdoctoral Associate at the Department of Pharmaceutics, Rutgers University Ernest Mario School of Pharmacy, from 2002 to 2004. He was a Professor at the Department of Food and Life Sciences, Inje University, from 2004 to 2020. He has been a Professor at the School of Food Science and Biotechnology, Kyungpook National University, since March 2020. His research interests include nutraceuticals, functional foods, and phytochemicals; molecular mechanisms of natural chemopreventive, liver-protecting, anti-inflammatory, hair-growth-promoting, skin-protecting, microbiome-modulating, and antioxidant compounds; oxidative stress and the underlying mechanisms of volatile organic compounds (environmental toxicants and their molecular mechanisms).