Traditional Korean Cuisine & Sports Nutrition Research
Conducted an independent research project examining how traditional Korean foods can be applied to sports nutrition. Focused on kimchi and bibimbap, analyzing their nutritional components and potential benefits for athletes while considering how traditional foods can be adapted for modern performance needs without losing their cultural identity.
Developed a research presentation and recorded presentation video based on the project for The Scholars Circle Research Summit, where the research received the Silver Award.
Food Science Research Internship
Worked as a research intern in the Laboratory of Culinary Science at Ewha University, gaining experience with sensory testing and preliminary data collection. Participated in small-group research sessions and weekly graduate lab meetings, while exploring possible methods for a planned TCATA sensory experiment under the guidance of a graduate researcher.
