Korean Food Systems (ePub)

His current passion is to advance research, education capacity building and policy on "sustainable and ecological basis for climate resilient healthy food systems and food diversity to drive global food security. This vision is based on crops and food diversity, indigenous wisdom, traditional fermentations, and new technology innovations in ethnic and indigenous food systems that incorporates understanding of comparative cellular biochemistry of plant and animal systems and their interactions with microbial systems in diverse ecologies and cultures of earth. This system based integrated model and research platform based on cellular basis of oxygen biology of food plants and plant-microbial interactions is the basis for new and innovative sustainable agriculture and food solutions to advance climate resilient and health-targeted food security.

Dong-Hwa Shin, PhD is an emeritus professor of Chonbuk National University in Jeonju, Korea. He has his Ph. D in Food Science & Technology at Dongguk University, Seoul, Korea, He has 18 years' experience in food research field at Food Research Institute in AFDC which is first Korean government supported food research organization. At this institute he carried out many industries-oriented research and applied research. After working at the institute, he transferred to Chonbuk National University in Dept. of Food Science & Technology and served for 22 years.

During this time, he published 350 research papers, 15 patents and 23 books. He managed a Regional Research Center (RRC) for supporting food industry in the region which was fully supported by Korean government for 10 years. His major field is food fermentation, especially soybean and vegetable-based fermentation. Based on his research he transferred 30 relevant techniques to the related industries to be commercialized. He had served as advisor of different Governmental organizations and private food manufacturing companies including CJ and Nongshim, which are the biggest companies in Korea. He was a UNDP/FAO consultant for food industry development at Southeast Asian countries (1983). He is a member of Korean Academy of Science & Technology (KAST), the president of Korean Society of Food Science Technology (2002), President of Korean Society of Food Hygiene and Safety, President of Korean Association of Food Sanitation (2004-2016). and President of Food Safety Association. At present he is the president of Korean Council for Sunchang Soybean Fermentation, the president of Korea Food Industry Promotion Forum, and running Shindonghwa Food Research Institute as Director.