▷Education and Professional Experiences

• 2004  B.S. Department of Food Science, North Carolina State University
• 2006  Master's Department of Food Science at North Carolina State University
• 2006 - 2007  Sensory Technologist at NomaCorc LLC.
• 2008 - 2012  Sensory Analyst at North Carolina State University-Sensory Service Center
• 2012  Ph.D. Department of Food, Bioprocessing, and Nutritional Sciences, North Carolina State University
• 2012  Ph.D. Department of Statistics, North Carolina State University
• 2012 - 2014  Senior Researcher at C) Food R&D Center
• 2014 - 2016  Assistant Professor at Dongguk University-Department of Food Science & Biotechnology
• 2016.09 -   Current Assistant Professor at Chonbuk National University- Department of Food Science and Human Nutrition

▷Subject

• Biostatistics 
• International Meal Culture & Culinary 
• Principles of Food Preparation & Practice 
• Principles of Food Preparation & Practice in Western Cuisine

▷Publications

• Lee SJ, Kim MK, Lee KG (2017) Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles. Innov. Food Sci. & Emerg. Technol. In press (SCI] 
• Kim, MK, Kim MY, Lee KG (2017) Categorization of nine fruits according to their content of polyphenols and vitamin C, antiradical activity and quality parameters. J. Food Processing and Preservation. In press (SCI(E)] 
• Lee MA, Choi YJ, Kim MK* (2017) Qualitative consumer preference studies on korean-style Kimchi using Chinese living in Korea. J. East Asian Soc. Dietary Life, 27(2): 185-193 [KC] 
• Park SW, Jeong JH, Her JY, Kim, MK, Lee KG. (2017) Evaluation of polycyclic aromatic hydrocarbons levels and risk assessment for 412 food items from food service facilities in Korea. Food Additives and Contaminants: Part B. 10(2): 143-148 (SCI] 
• Kim JK, Kim MK, Lee KG (2017) Reduction of 4-methylimidazole in caramel coloring by X-irradiation. International J. Radiation Research 15(1): 107-111 (SCI(E)] 
• Kim MK, Greve P, Lee YS. (2016) Identification of drivers of liking for bar-type snacks based on individual consumer preference. J. Food Sci. 81(1): S174-181 [SC] 
• Kim MK, Kim MY, Lee KG. (2016) Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics. Food Chem. 211: 654-660 (SCI] 
• Lee JB, Kim MK, Kim BK, Kim JY, Lee KG. (2016) Analysis of polychlorinated biphenyls (PCBs), heavy metals, and omega-3 fatty acids in commercially available Korean functional fish oil supplements, Int'l. J. Food Sci. & Technol. 51(10): 2217-2224 [SCI] 
• Kim Y, Lee KG, and Kim MK* (2016) Volatile and non-volatile analyses of green tea collected different harvesting time and their correlation to human sensory perception. Journal of Food Science and TechnologyMisore, 53(10): 3735-3743 (SCI] 
• Seok YJ, Her JY, Kim YG, Kim MY, Jeong SY, Kim MK, Lee JY, Yoon HJ, Lee KG. (2015) Furan in thermally processed foods- A review. Toxicological Research, 31(3): 241-253 (SCI(E)] 
• Kim MK and Lee KG (2015) Influence of intrinsic and extrinsic factors on consumer acceptance of orange juice using consumer liking testing and kano analysis techniques. Food Sci. Biotechnol. 24(5): 1687-1693 [SCI(E)] 
• Her JY, Kim MS, Kim MK, Lee KG (2015) Development of a spray freeze-drying method for preparation of shitake mushroom (Lentinus edodes) powder. Int'l. Food Sci. Technol.50(10): 2222-2228 [SCI] 
• Kim MK. (2015) Consumer awareness on Omija using qualitative consumer research. J. East Asian Soc. Dietary Life 25(3): 396-404 [KC] 
• Kim MK, Lee JM, DO JS, Bang WS (2015) Antioxidant activities and quality characteristics of Omija (Schizandra chinensis Baillon) cookies. Food Science and Biotechnology 24(3): 931-937 (SCI(E)] 
• Kim MY, Her JY, Kim MK, Lee KG (2015) Formation and reduction of furan in a soy sauce model system. Food Chemistry, 189: 114-119 [SCI] 
• Kim YG, Lyu JH, Kim MK, Lee KG (2015) Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system. Food Chemistry 189: 74-79 (SCI) 
• Kim MK, Kwak HS. (2015) Influence of functional information on consumer liking and consumer perception related to health claims for blueberry fucntional beverages. Int'l J. Food Sci. Technol.50(1): 70-76 (SCI] 
• Kim MK, Nam PW, Lee SJ, Lee KG (2014) Antioxidant activities of volatile and non-volatile fractions of selected traditionally-brewed rice wines. J. Inst. Brewing. 120(4): 537-542 (SCI] 
• Kim MK, Lee KG (2014) Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea. J. Food Sci. 79(11):S2330-2336 (SCI] 
• Kim MK, Lee YJ, Kwak HS, Kang MW (2013) Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea. J. Food Sci. 78(9): S1451-1458 (SCI] 
• Kim MK, Lopetcharat K, Drake MA. (2013) Influence of packaging information on consumer liking of chocolate milk. J. Dairy Sci. 96(8): 4843-4856 (SCI) 
• Kim MK (2013) A review of new techniques in sensory analysis field. Food Science and Industry 46(3): 2-10 [SCI] 
• Kim MK, Lopetcharat K, Gerard PD, Drake MA (2012) Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling, J. Food Sci. 77(9):5307-313 (SCI) 
• Kim MK, Drake SL, Drake MA (2011) Evaluation of key Flavor Compounds in Reduced- and Full-Fat Cheddar Cheeses using Sensory Studies on Model Systems, J. Sensory Studies, 26(4): 278-290 (SCI] 
• Kim MK, Bang W, Drake MA, Hanson DJ, Jaykus LA (2009) Impact of Storage Temperature and product pH on the survival of Listeria monocytogenes in Vacuum-Packaged Souse. J. Food protection. 72(3): 637-643 (SCI]

▷Invited Oral Presentation

• Volatile and non-volatile compound analyses of green tea according ot its harvesting time and their correlation to consumer hedonic perception. IuFost, Aug. 2016, Dublin, Ireland 
• Determination of recognition threshold of catechins in water-based model system and its impact on consumer pereference of tea-type beverage product. IuFost, Aug. 2016, Dublin, Ireland 
• Understanding consumers for consumer-driven product development. Korean Food Science and Technology conference, Aug, 2016, Daegu, Korea 
• Defining traditional Doenjang flavor using sensory and flavor chemistry approach. Altria Group, July 2015, Richmond, VA
• Defining traditional Doenjang flavor using sensory and flavor chemistry approach. Korean Food Science and Technology conference, June, 2015, Pusan, Korea
• Application of sensory analysis technique in new product development, Young-Nam University, October, 2014, Dae-gu, Korea 
• Identification of Key Flavor Compounds responsible for different orange flavor characteristics (natural and processed-orange flavor) in Orange Juice. American Chemist Society, Aug, 2014, San Francisco, 
• CA Cultural influence in sensory science: Are we measuring the same emotion? Korean Food Science and Technology conference. Aug. 2013, Chun-an, Korea 
• Application of Sensory Techniques to evaluate sodium and fat reduction in Dairy industry. Young-Nam University, June 2012, Daegu, Korea 
• The effect of brands on the consumer acceptability of full-fat and low-fat sour cream consumers. M. K. Kim, P. P. Leksrisompong, and M. A. Drake. Institute of Food Technologist. June, 2012. Las Vegas, NV

▷Honors and Awards

• 2017 KNS Excellent poster presentation award 
• 2016 KosFost Food Science & Biotechnology excellent reviewer award 
• 2015 KFN New food product development competition award : redbean flavored milk 
• 2014 KFN New food product development competition award : super jelly 
• 2011 American Dairy Science Association Poster competition award 
• 2010 IFT Poster competition award 
• 2006 KAIFT Excellent paper award 
• 2006 IFT Poster competition award 
• 2004-Member of Phi Tau Sigma (Honor Society of Food Science)