Dr. Mi-Jung Choi, Konkuk University Professor, received her B.S., M.S., and Ph.D. from Konkuk University, Konkuk University, and Claude Bernard Université de Lyon 1, respectively. After completion of postdoctoral training at Konkuk University in 2006, she joined Konkuk University as an assistant professor and was promoted to associate professor, then full professor. She teaches food rheology and food engineering. Her most notable contributions to the scientific community and food industry are fundamental knowledge obtained through pioneering and discovery research on nano- and microencapsulation technology and application development.