Anticancer effects of Korean traditional foods and
functional foods. Research on Korean traditional fermented
foods, such as Kimchi(Korean fermented vegetables), Doenjang
(Soybean fermented paste), Kochujang(Red pepper powder-
soybean fermented paste), etc. for their cancer preventive
effects and antiobestic effects. Molecular mechanisms of
active compounds and phytochemicals from the Korean
traditional foods and functional foods, and their clinical studies

1983 Professor, Pusan National University
1986 - 1987 Post-Doc, Dept. of Nutrition, Harvard University, U.S.A.
1990 Editor-in-Chief, Secretary General, Vice President, Korean Society of Food Science and Nutrition
1998 Editor-in-Chief, Vice President, Korean Assoc Cancer Prevention
2003 Editors-in-Chief, J Medicinal Food
1994 Director, Kimchi Research Institute, Pusan National University
2000 - 2001 Dean of International Affairs, Pusan National University
2001 An Expert advisor in the Applied Biological Science, KOSEF
2002 An Expert advisor in Natural Science, Korea Research Foundation

1994 Academic Award from the Korean Society of Food and Nutrition
1995 Nulwon Academic Award
2000 JFSN Award for Academic Excellence
2001 Korea Agricultural Technology Award
2002 The Best Research Paper Award