Dr. Ki Sun Yoon serves as a Professor in the Department of Food and Nutrition at Kyung Hee University. She earned her Ph.D. from the Department of Food Science and Nutrition at the University of Rhode Island in 1990. Prior to her current position, Dr. Yoon held roles as a Postdoctoral Fellow at the University of South Carolina and a Research Professor at the University of Maryland Eastern Shore. She joined Kyung Hee University in 2006. Her research expertise encompasses a wide range of areas, including risk analysis, microbial risk assessment, predictive modeling, HACCP (hazard analysis and critical control points), foodborne pathogens, nonthermal technologies, upcycling, and value-added products, as well as food safety and quality.