Mokpo National University | South Korea
Prof. Jae-Young Her is an accomplished scholar in polymer science and food engineering whose research spans advanced drying technologies, polymer-based food materials, and the development of functional composites with enhanced structural, mechanical, and preservation properties. As a faculty member in the Department of Food Engineering at Mokpo National University, he has established a strong academic presence through innovative work at the intersection of polymer science, biomaterials, food processing, and material functionalization. His research explores spray freeze-drying, magnetic-field-assisted preservation, polymer-based film development, and nanostructure–property relationships in advanced food packaging and bio-composite systems. Prof. Her has contributed extensively to the scientific literature through publications addressing topics such as microcrystalline cellulose extraction, polymer-reinforced carrageenan films, zinc-oxide nanoparticle incorporation, and preservation technologies that leverage oscillating magnetic fields and pulsed electric fields. His work also encompasses toxin reduction, food-quality improvement, and the physicochemical modification of biopolymers for enhanced safety and functionality. With a consistently interdisciplinary approach, he integrates food engineering, materials processing, polymer modification, and applied chemistry to solve problems related to food stability, environmental resilience, and bio-material performance. Prof. Her has also collaborated internationally, gaining experience across multiple research institutions where he contributed to advancements in polymer-enhanced drying methods, functional powder development, and structural optimization of composite materials. Through his achievements in research, teaching, and collaborative innovation, he has become a respected contributor to the field of polymer science, particularly in the development of sustainable, high-performance materials that support quality, safety, and technological advancement within the food and biomaterials sectors. His dedication to scientific excellence and continuous innovation makes him an outstanding candidate for the Research Excellence Award.
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Featured Publications
Evaluation of onion juice quality following heat-treatment and their application as a sugar substitute in Kimchi
– Journal of Food Science and Technology, 2020 Lee, M.J., Park S.J., Choi Y.J., Lee M.A., Yun Y.R., Min S.G., Seo H.Y., Her J.Y., Park S.H.