Food Processing Committee
by KAFTA (Korean-American Food Technologists Association)
The export of Korean agricultural, food, and fishery products has steadily increased to near $1 billion in 2015. As shown in the info provided by aT (Korea Agro-Fisheries & Food Trade Corporation), the export to the United States for the last 7 years has increased annually by 10.3%. This committee is established as a technical expert group to support the export of Korean agricultural, food, and fishery products to the United States and further to facilitate providing safe and quality products to the US consumers.
This committee consists of the following experts who have established their great accomplishment in their specific areas. Please click the committee member’s name to view their expert areas and specialties.
Dr. Jae Park
Oregon State University
Astoria, OR, USA
Dr. Park is a professor of Oregon State University since 1992. He was elected as IFT Fellow in 2007, which is the most prestigious recognition as a food scientist. He published 131 referred journal articles, 41 book chapters, and 3 patents. He offered over 100 invited speeches. Having devoted his entire professional career to fish protein (surimi) research and outstanding outreach in technology transfer, Dr. Jae Park has distinguished himself as an internationally renowned scientist in seafood research, education, and technology transfer. He received numerous awards to recognize his accomplishment regionally, nationally and internationally. His most recent recognition was by IntraFish as 100 most powerful global seafood executives. His three books, Surimi and Surimi Seafood, published in 2000, 2005, and 2014 have been used as a processing guide to the global surimi and surimi seafood industry. Almost all global manufacturers of surimi or surimi seafood use his book as a production and technical guide. As a mentor, he trained 42 graduate and post-graduate students for their MS and Ph.D. degree. He hosted over 40 international researchers who conducted various research projects as a visiting scientist. He founded the OSU Surimi School in 1993 and Surimi Industry Forum in 2001 and offers the programs annually in Oregon. He also founded Surimi School Asia in 1996, Surimi School Europe in 1999, Surimi Forum Japan in 2010, Surimi Forum Korea in 2014, and Surimi School China in 2014. Dr. Park has trained near 6,000 people through his 62 surimi school or surimi forum programs offered globally.
For detailed backgrounds, click this website.
1992 – Present: Consultant to various sectors of the global seafood industry
1989 - 1992: Director of Technical Services, SeaFest/JAC Creative Foods (currently owned by Trident Seafoods, Motley, MN): Reported to the President of the company. Primary objectives included the planning and execution of new product development and research, line extension, supervision of quality control and assurance, and technical assistance to marketing, sales, and operations. Specific responsibilities included the establishment of all technical services and information for all products, direction of the entire new product development and line extensions from concept to commercialization, liaison contact between all government regulatory agencies, initiation and maintenance of total quality assurance program. Additional duties included supervision and administration of the Technical Department.
1987 - 1989: Manager of Research and Development, SeaFest/JAC Creative Foods (currently owned by Trident Seafoods, Motley, MN): Reported to the Director of Technical Services. Specific responsibilities included planning and execution of surimi research, and preparation of all new product development. Primary achievements were the establishment of the least cost formulation and development of next generation surimi seafood.
Dr. Youn “Ewan” W. Ha (하윤원 박사)
Executive Food Technologist
Food Safety, Quality and Ingredients Consultant
SQF Food Safety Auditor – High Risk.
President of Functional Ingredients Research, LLC. Woodbury MN.
Quality and Technology Advisor (상임 기술고문) of Grassland Dairy Products Inc.
(The largest butter manufacturer in the US).
SQF Certified Food Safety Auditor for the following Food Sector Categories
FSC: 10, 13, 14, 15, 17, 19, 21, 22, 26, 31, 33 & 34
Woodbury, MN, USA
For more information: please visit “Linkedin – Ewan Ha”
Dr. Youn “Ewan” W. Ha is an executive food technologist in US Dairy and Ingredient Food Industry. Dr. Ha served as a Director of Research and Development Department of a multinational dairy ingredients company in 1996, Vice President of R&D and Quality of Dairy Ingredients (2008-2009) and Grain Ingredient (2009-2010) companies, both of them were subsidiary of Associated British Foods (which is a British multinational food processing and retailing company). As a technical consultant for U.S. Dairy Export Council, Dr. Ha visited several countries in Central and South American countries, Southeast Asian countries, China and Korea to give seminars and one-on-one consultations and publishing technical (mostly dairy and bakery) articles in local languages. Dr. Ha served as executive director of YMCA of Twin Falls ID in 2004 and Director of Kiwanis Club of Twin Fall, ID In 2005. Dr. Ha received the Kiwanis Member of the Year Award in 2007. Dr. Ha served as a volunteer technical consultant in several countries including Russia, Myanmar, Kirgizstan, El Salvador, Lebanon, Moldova, Liberia, Egypt, and Mali as a part of U.S. A.I.D./Farmer-to-Famer/Land-O’Lakes programs for ACDI VOCA, Winrock International, and CNFA. Dr. Ha received numerous volunteer awards including President’s Awards from President George W. Bush (2006) and President Obama (2014).
Dr. Ha is the president of Functional Ingredients Research, LLC, Woodbury MN since 1997. Dr. Ha is also serving as a Quality and Technology Advisor (상임기술고문) of Grassland Dairy Products, Inc. since 2013, which is the largest butter manufacturer in the United States. Grassland is also manufacturing Buttermilk Powder, Permeate Powder, Skim milk Powder, and various Milk Protein Concentrates. Dr. Ha is also an expert in Global Food Safety Initiatives, HACCP & HARPC, GMP, SQF, FSSC, ISO and FDA Food Safety Management Act (generally known as FSMA).
Dr. Dong Uk Ahn
Iowa State University
Ames, IA, USA
PhD 1988 University of Wisconsin-Madison, USA
MS 1983 Seoul National University, Korea
BS 1978 Seoul National University, Korea
Professor, Dept. Animal Science, Iowa State Univ., 1994 - present.
SNU-WCU Professor, Seoul National University, Korea, 2009 – 2013.
Postdoc, Session Lecturer, University of Alberta and U. Saskatchewan, Canada, 1988-1994
Research/Work Experience Areas
Dr. Ahn have devoted his entire professional career to research and education of Animal Products and Processing Technology. Dr. Dong Ahn’s research areas include 1) the causative mechanisms and control of lipid oxidation in muscle food systems and eggs, 2) assessment of the impact of irradiation of muscle foods on food safety, quality and consumer acceptability, and 3) developing functional proteins having significant commercial applications from egg albumin and yolk. These three areas of study are particularly important in that they address questions that impact both the safety and quality of our food supply. Food safety is one of the most visible concerns of consumers, regulatory agencies and companies alike. We are bombarded daily by news reports of unsafe food imports from questionable trading partners, recalls of contaminated food products costing the food industry millions, significant outbreaks of foodborne disease, and a lost in consumer confidence over the safety of our food supply. Dr. Ahn’s research into the irradiation of foods with a focus on muscle food systems could alleviate many of the problems noted above. He has studied nearly every aspect of irradiation including pathogen reduction models, mechanisms of lipid oxidation and its prevention, product color changes, and off-flavor development in irradiated muscle foods. Lipid oxidation is one of the major cause of quality deterioration in foods. All muscle foods contain lipids that are susceptible to oxidation and the development of off-flavors and a shortened shelf life leading to financial losses in the commercial marketplace. Dr. Ahn has conducted pioneering research into the factors impacting this oxidative deteriorative process including the mechanisms responsible for lipid oxidation in muscle foods and eggs, the development of more accurate and objective analytical tools to assess lipid oxidation and its byproducts, and methods of controlling lipid oxidation through packaging, additive and dietary interventions. The third area of research involves identifying and harnessing the value-added potential of functional proteins and other components found in eggs. With the current worldwide interest in functional food ingredients (i.e., nutraceuticals) and designer foods that can positively impact human health, Dr. Ahn’s research is poised to have a very significant impact on this area. He currently stands at the forefront in developing commercially-scalable methods to extract and separate functional proteins and components from eggs as well as the development of functional bioactive proteins and lipids through structural modifications. His research in this area is contributing significantly towards the ultimate commercialization of a number of products that will greatly benefit society in the areas of nutrition and food safety.
Dr. Iksoon Kang
California Polytechnic State University
San Luis Obispo, CA, USA
Associate Professor (2016 – Present), California Polytechnic State University
Assistant Professor (2009 – 2016), Michigan State University
Associate Principal Scientist (2000 – 2009), Kraft/Oscar Mayer Foods
Research Associate (1996 – 2000), North Carolina State University
PhD. Texas A&M University, College Station, TX, 1996
M.S. California State University, Fresno, CA.1991
B.S. Kon-Kuk University, South Korea, 1988
The overall goal of Dr. Kang’s research is to add value to various meat products during processing, with a primary emphasis on product quality and safety improvement. Recently, Dr. Kang’s research focuses on sodium and fat reduction in processed meats by combining the techniques of hot-boning, crust-freezing and cold batter mixing. Hot boning technique, although provides superior meat quality and processing yield, has not been fully adapted in industry due to the loss of hot-boned-meat quality during processing. Cold-batter mixing is an emerging technology that can improve protein functionality and gel-forming ability especially when applied to hot-boned and crust-frozen meat. For the improvement of product safety, Dr Kang’s research activity has extended to detection and elimination of both loosely-attached and tightly-attached bacteria on animal carcasses. The unique approach of his research is to decontaminate both types of bacteria: Loosely-attached bacteria are contributing to cross-contamination while tightly-attached bacteria survive and cause problems after processing.
Prior to joining Michigan State University, Dr. Kang worked as an associate research scientist at Kraft/Oscar Mayer Foods for 9 years. During the time, Dr. Kang developed low fat sausages using fat-eliminated raw meats, transferred 12 different meat products from batch to continuous production lines, and implemented hot-boning technology to turkey processing by simultaneous mixing with CO2 and ice. In addition, Dr. Kang actively involved in various projects including lunchable simplification, deli-style turkey products, and on-line processing of chopped ham.
Having academic and industrial experience, Dr. Kang has been invited to many industrial companies, academic conferences, and various workshops to present his research findings, consultative purposes, expert panel meetings. Dr. Kang has a personal interest in helping companies, research institutes, governments, other countries with the need to add value to their food products, improve overall quality and extend shelf-life, using various and innovative food processing technologies.
Dr. Youngmok Kim (김영목), Fruits& Vegetables
Dr. Youngmok Kim
North Kingstown, RI
Dr. Youngmok Kim moved to the United States to receive his master’s from the University of Florida where he researched postharvest processing of tropical fruits after completion of his bachelor of food engineering degree from Gachon university in South Korea. During his time at graduate school in University of Florida, he conducted numerous research on various kinds of tropical and semi-tropical fruits including mango, guava, starfruit, muscadine grape, acai berry, passion fruit, and strawberry to extend their shelf life and minimize quality loss during storage by modifying storage conditions. It includes applying various postharvest treatment to maintain antioxidant polyphenolic content, to develop attractive color, and to reduce/minimize plant diseases.
Upon completion, he moved to Texas A&M University where he started his research for his Ph.D project with various botanicals, especially tea and coffee. His doctoral research topic was finding factors which influence antioxidant polyphenolic stability during storage and investigating mechanisms/solutions for tea precipitation in tea beverages. He developed a method minimizing tea cream formation during tea storage that was immediately applied by beverage industry. His research was not limited to conventional teas such as green and black teas but extended to domestic tea, yaupon holly and exotic tea, mamaki. Dr. Kim found out that yaupon holly that grows in Southwestern part of the US contains valuable phytochemical compounds and investigated its potential health benefits and develop a method to improve taste and quality of tea as a domestic caffeine source. He also conducted extensive research on mamaki that grows only in Hawaii which has been used for centuries as a medicinal plant to scientifically prove its health benefits.
He decided to continue researching fruits, vegetables and botanicals at Synergy flavors, one of the largest natural flavor and extract producers along with various plant based beverages in the nation where he has been working since 2009 as a senior research scientist after receiving his Ph.D from nutrition and food science department at Texas A&M university. His work focused on polyphenolic stability during fruit and vegetable storage, minimize precipitation and turbidity in tea beverages, developing naturally colored drinks made from carrots, hibiscus, purple corn, purple cabbage, and purple cabbage, maximizing extraction yield during various fruit, vegetable and botanical processing, and many other natural flavor research topics. He focused on new flavor extraction method from exotic fruits including dragon fruit, prickly pear, durian, and some other tropical fruits. Now Dr. Kim is a principal scientist at Finlays, the world's leading producer of tea and natural extracts. His research is now on analytical science, sensory development, and extraction research.
Throughout his career, Dr. Kim has been very active in several scientific societies. He is vice-chair (3-year rotation ending in the division chair) of the Agricultural and Food Chemistry Division at American Chemical Society and has served as an executive committee member for the same division since 2011. He has been a professional member of the Institute of Food Science and Technology (IFT) since 2011 and serves as Contents Chair II at the food chemistry division leadership board that belongs to IFT. He is also very active in the Korean scientific community. Since 2016 he has served as president of the Korean American Food Technologists Association, KAFTA, which consists of over 250 Korean food scientists nationally and internationally. Additionally, in 2017 he was elected technical group E councilor of the Food, Nutrition, Ecology, and Agriculture sector of the Korean Science and Engineering Association, which comprises 5000 scientists and engineers in the United States. He is also involved in other scientific communities such as the Specialty Coffee Association of America, World Tea Expo, American Society of Brewing Chemists, International Society of Beverage Technologists, and the Korean Society of Food Science and Technology.