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Sungeun Cho

Assistant Professor

Poultry Science

(334) 844-2647 

  sungeun.cho@auburn.edu 

  

Get In Touch

Address:
202H Poultry Science Building
Auburn Univ, AL 36849

Biography

EDUCATION

  • 2012 – Doctor of Philosophy, Horticulture, University of Georgia, Athens, GA
  • 2008 – Master of Science, Food Science and Technology, University of Georgia, Athens, GA
  • 2005 – Bachelor of Science, Food Science and Technology, Chungbuk National University, South Korea

PROFESSIONAL EXPERIENCE

  • 2019-present – Assistant Professor, Poultry Science Department, Auburn University, Auburn, AL
  • 2024-present – Adjunct Faculty, Department of Home Economics Education, Korea University, Seoul, Korea
  • 2015-2019 – Assistant Professor, Food Science and Human Nutrition, Michigan State University, East Lansing, MI
  • 2012-2015 – Post-Doctoral Associate, Food Science, University of Arkansas, Fayetteville, AR

PROFESSIONAL AFFILIATIONS

  • Institute of Food Technologists (IFT)
  • Society of Sensory Professionals (SSP)
  • Korean-American Food Technologists Associations (KAFTA)

Research

RESEARCH ACTIVITIES

The Sensory Science and Consumer Research program focuses on contributing a deeper understanding of what factors influence sensory perception, eating behavior, and purchasing behavior of consumers.

 

Research Interests
  • Integrate sensory and consumer research to promote healthier eating behaviors;
  • Understand sensory perception and eating behavior associated with internal & external factors and personal & environmental factors;
  • Combine instruments (Electronic Tongue, Electronic Nose, Gas Chromatography, Texture Analyzer, Colorimeter, etc.) and sensory methods to measure food quality;
  • Develop new and innovative products that promote a healthier life.
Recent Research Activities
  • Improvement of stevia-sweetened products and consumer perception toward stevia (USDA NIFA SCRI Project #2017-51181-26828)
  • Influence of stunning methods on chicken meat sensory quality/the US consumer perception of poultry welfare (USDA ARS, Sustainability of poultry processing research)
Watch this YouTube video featuring Dr. Cho’s research at Auburn University here.

Courses

  • FDSC 1000 – Introductory Food Science
  • FDSC 7430 – Flavor Chemistry
  • FDSC 7730 – Sensory Evaluation

SENSORY EVALUATION SERVICES

The AU Sensory Lab provides flavor analysis using an electronic tongue and electronic nose (Alpha MOS, Toulouse, France), consumer evaluation (taste test, discrimination test, etc.) and consumer research (focus group/ interviews). Please contact Dr. Cho at sungeun.cho@auburn.edu. 
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