Sun Hee Kim (Dr.) was born in the Republic of Korea in 1968. She received the B.E. degree from Kyeonghee University (Seoul) in 2000, and M.E. and Ph.D. degrees from Myongji University (Yongin) in 2002 and 2009, respectively. She trained as a visitor researcher at Lab of Chester W. Price Department of Food Science and Technology, UC DAVIS, USA for six months in 2004. In 2009 she moved to Wanju, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Dr. Kim is a member of the Rural Development Administration (RDA), Wanju, Korea. Her recent publications are as follows: Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea. (2022) Foods 11(22): 3573.; Culture and function-related characteristics of six acetic acid bacteria strains isolated from farm-made fermented vinegars. (2022) Korean J. Food Preserv. 29: 142–156; Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue. (2021) Korean J. Food Preserv. 28: 820–827.; and Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature. (2020) Korean J. Food Preserv. 27: 859–871.

Hyun-Wook Jang was born in the Republic of Korea in 1990. He received his B.E. and M.E. degrees from Wonkwang University (Iksan, Korea) in 2017. He has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2017, where he is currently a Researcher. His main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. His recent publications are as follows: Characteristics of Polylactic Acid-based Antibacterial Biodegradable Film for Food Packaging According to Propyl gallate Content. (2023) FoodService Ins. J. 19(5),445-454; Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions. (2023) J Korean Soc Food Sci Nutr. 52(9),953-962; and Optimization of drying conditions for steamed sweet pumpkin dried products using response surface methodology (RSM). (2022) Korean J. Food Preserv. 29(3), 440-454.

Jinju Park (Ms) was born in the Republic of Korea in 1989. She received her B.E. degree from Hankyong National University in 2010 and M.E. degree from Kyeonghee University (Yongin) in 2015, respectively. She trained as a researcher at the Korea food research institute from 2011 to 2017. Ms. Park became a member of Rural Development Administration (RDA), Wanju, Korea, in 2017, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of a database on fermented microbes and microbiome in fermented food. Her recent publications as follows: Agri-food Information Data for the Food Technology: From a Data Producer’s Point of View. (2023) Food Industry and Nutrition. 28(2):1-7; and Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods. (2022) J. Korean Soc. Food Cult. 37(6):540-546.

Dong-Geon Nam (Dr.) was born in the Republic of Korea in 1985. He received B.E. and M.E. degrees from Sunchon National University (Sunchon) in 2011 and 2013, respectively, and Ph.D. degrees from Jeonbuk National University (Jeonbuk) in 2022. He worked as a corporate researcher at an agricultural food processing company from 2012 to 2016. Dr. Nam became a member of the Rural Development Administration (RDA), Wanju, Korea, in 2016, where he is currently a Researcher. His main research interests include food active compounds QSAR and food AI application technology analysis. His recent publications are as follows: Health Benefits of Antioxidant Bioactive Compounds in Ginger (Zingiber officinale) Leaves by Network Pharmacology Analysis Combined with Experimental Validation. (2024) Antioxidants 13(6): 652.; The Cactus (Opuntia ficus-indica) Cladodes and Callus Extracts: A Study Combined with LC-MS Metabolic Profiling, In-Silico, and In-Vitro Analyses. (2023) Antioxidants 12(7): 1329.; and Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) (2022) Extract. Foods 11(4): 508.

Su Jeong Lee (Ms.) was born in the Republic of Korea in 1992. She received B.E. and M.E. degrees from Gyeongsang National University (Jinju, Korea) in 2015 and 2017, respectively. She has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2017, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Her recent publications are as follows: Solid Fungi Starters Using Aspergillus spp. under different Manufacturing Conditions. (2023) Fermentation 9, 487.; Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue. (2021) Korean J. Food Preserv. 28(6): 820–827.; and Quality characteristics of ‘Kujippong’ (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria. (2019) Korean J. Food Preserv. 26(7): 766-776.

Soo-Hwan Yeo (Dr.) was born in the Republic of Korea in 1964. He received B.E., M.E., and Ph.D. degrees from Keimyung University (Daegu, Korea) in 1989 and 1991, and the Graduate School of Engineering, Osaka University (Osaka, Japan), in 1999, respectively. He joined Postdoctoral Training and was invited to become a full-time lecturer in Biotechnology, KRIBB, Kyungnam and Keimyung University (Korea) in 2000, where he stayed until 2006. Dr. Yeo has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2006, where he is currently an Agricultural Researcher. His main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. His recent publications are as follows: Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters. (2020) Scientific reports 2020, 10, 21102; Anti-Inflammatory and Cytotoxicity effects of Cudrania tricuspidata fruits vinegar in a co-culture system with RAW264.7 macrophages and 3T3-L1 adipocytes. (2020) Foods 2020, 9, 1232.; and Metabolite profile and immunomodulatory properties of bellflower root vinegar produced using Acetobacter pasteurianus A11-2. (2020) Foods 2020, 9, 1063.

So-Young Kim (Dr.) was born in the Republic of Korea in 1977. She received B.E., M.E., and Ph.D. degrees from Chungbuk National University (Cheonju, Korea) in 2000 and 2003, and Tokyo University of Agriculture and Technology (Tokyo, Japan) in 2006, respectively. She joined Postdoctoral Training in Food Science and Technology, Chungbuk National University (Cheonju, Korea) from 2006 to 2008. Dr. Kim has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2008, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Her recent publications are as follows: Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. (2021) Foods 2021, 10, 2370.; Metabolite profile and immunomodulatory properties of bellflower root vinegar produced using Acetobacter pasteurianus A11-2. (2020) Foods 9, 1063.; Study on relationship between quality characteristics and exterior environment of the Korean traditional Gochujang produced in 2018 by 8 regions of Korea Korean J. (2019) Food Preserv., 26; and Changes in physicochemical characteristics in law-salt Doenjang by adding halophytes. (2018) Korean J. Food Preserv. 25(7), 819-829.