Dr. Sungeun Cho

Dr. Sungeun Cho is an Assistant Professor of Food Science in the Poultry Science department at Auburn University. She is originally from South Korea and obtained her Bachelor of Science degree at Chungbuk National University there in 2005 studying Food Science and Technology. She went on to earn a Master of Science in Food Science and Technology from the University of Georgia in 20008, then her Ph.D. from the same university in Horticulture in 2012. She has since conducted food science research at the University of Arkansas as a postdoctoral associate and at Michigan State University as an Assistant Professor. Now, at Auburn, she works as an Assistant Professor as part of the Sensory and Consumer Research program, focusing on contributing a deeper understanding of what factors influence sensory perception, eating behavior, and purchasing behavior of the consumer. She specifically works to integrate this research to promote healthier eating, to integrate advanced instruments such as Gas Chromatography-Mass Spectrometry, GC-Olfactometry, Texture Analyzer, and the Electronic Tongue for the understanding of sensory perceptions, and to develop new, innovative products to promote healthier lifestyles.

The Sensory Science and Consumer Research program focuses on contributing a deeper understanding of what factors influence sensory perception, eating behavior, and purchasing behavior of consumer. My research interests are

• Integrate sensory and consumer research to promote healthier eating behaviors;

• Understand sensory perception and eating behavior associated to internal & external factors and personal & environmental factors;

• Combine instruments (Gas Chromatography-Mass Spectrometry, GC-Olfactometry, Texture Analyzer, Electronic Tongue, etc.) and sensory methods to measure food quality;

• Develop new and innovative products that promote a healthier life.