Sungeun Cho

Assistant Professor

Poultry Science

(334) 844-2647 


Get In Touch

202H Poultry Science Building
Auburn Univ, AL 36849



  • 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


  • 2019-present – Assistant Professor, Poultry Science Department, Auburn University, Auburn, AL,
  • 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


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



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.


  • FDSC 1000 — Introductory Food Science
  • FDSC 5430/6430 — Food Chemistry
  • FDSC 5730/6730 — Sensory Evaluation



  • Williams, R., Moazzem, M.S., Dees, J., Hayden, M., Cho, S. 2023. Acceptability of zero-sugar added pound cakes under blind and informed testing conditions, Journal of Food Science, (published online).
  • Kim, W., Lee, D., Wu, G., Cha, L., Moazzem, M.S.*, Cho, S., Kim, D-J. 2023. Molecularly imprinted chemiresistive sensor for specificrecognition of furaneol as a biomarker of strawberry flavor conditions, ACS Sensors, 4, 1542-1549.
  • Cho, S. Moazzem, S. 2022. Review. Recent applications of potentiometric electronic tongue and electronic nose in sensory evaluation. Preventive Nutrition and Food Science. 27,1-11.
  • Muenprasitivej, N., Tao, R., Nardone, S. J., Cho, S. 2022. The effect of steviol glycosides on sensory properties and acceptability of ice cream. Foods, 11, 1745.*15 pages
  • Balan, V., Novak, D., Knudson W., Jones D. A., Auras, R., Cho, S., Rodgers, A., Ubanwa, B. 2021. Nutritious mushroom protein crisp-healthy alternative to starchy snack. Food Production, Processing and Nutrition, 3,33.*15pages
  • Tao, R., Cho, S. 2020. Consumer-based sensory characterization of steviol glycosides (Rebaudioside A, D, and M). Foods, 9, E1026 *A total of 15 pages
  • Szczygiel, E.J., Cho, S., Tucker, R.M. 2019. The effect of sleep curtailment on hedonic responses to liquid and solid food. Foods, 8, 465.
  • Szczygiel, E.J., Cho, S., Snyder, M.K., Tucker, R.M. 2019. Associations between chemosensory function, sweet taste preference, and previous night’s sleep in non-obese males. Food Quality Preference, 75, 105-112.
  • Szczygiel, E.J., Cho, S., Tucker, R.M. 2019. Multiple dimensions of sweet taste perception altered after sleep curtailment. Nutrients, 11, 2015-2034.
  • Szczygiel, E.J., Cho, S., Tucker, R.M. 2018. Characterization of the relationships between sleep duration, quality, architecture and chemosensory function in non-obese females. Chemical Senses, 00, 1-6.
  • Seo, H.-S. and Cho, S. 2018. Focus group interviews with U.S. Americans with respect to recipe and sensory characteristics of Seolgitteok (Korean rice-flour cake). Korean Journal of Food and Cookery Science, 34, 15-26.
  • Szczygiel, E., Harte, J.B., Strasburg, G.M., Cho, S. 2017. Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods. Journal of the Science of Food and Agriculture. 97, 4143-4150.
  • Cho, S., Camacho, A., Patten, E., Costa, D., Damiao, B., Fuller, S., da Palma L., Seo, H-S. 2017. The effect of cigarette smoking on sensory evaluation of common beverages. Chemosensory Perception. 10, 1-7.
  • Samant, S.S., Cho, S., Whitmore, A.D., Oliveira, S.S., Mariz, T.B., Seo, H-S. 2016. The influence of beverages on residual spiciness elicited by eating spicy chicken: Time-Intensity Analysis. International Journal of Food Science and Technology. 51, 2406-2415.
  • Rodriguez-Arzuaga, M., Cho, S., Billiris. M., Siebenmorgen, T.J., Seo, H.-S. 2016. Impacts of degree of milling on the appearance and aroma characteristics of raw rice. Journal of the Science of Food and Agriculture. 96, 3017-3022.
  • Cho, S., Yoon, S.H., Min, J., Lee, S., Tokar, T., Lee, S.-O., Seo, H.-S. 2016. Variation in U.S. consumer acceptability of Korean rice cake, Seolgitteok, with respect to sensory attributes and nonsensory factors. Journal of Food Science. 81, S199-207.
  • Yang, F., Cho, S., Seo, S.-H. 2016. Effects of light color on consumers’ acceptability and their willingness to eat apples and bell peppers. Journal of Sensory Studies. 31, 3-11.
  • Rayaprolu, S., Hettiarachchy, N., Aldoury, M., Cho, S., Moseley, D., Chen, P. 2015. Physical and textural attributes of freeze-dried genetically modified and non-genetically modified soy beans. Journal of Food Nutrition Sciences. 3, 119–125.
  • Cho, S., Han, A., Taylor, M.H., Huck, A.C., Mishler, A.M., Mattal, K. L., Barker, C., Seo, H.-S. 2015. Blue lighting decreases the amount of food consumed in men, but not in women. Appetite. 85, 111–117.
  • Cho, S., Yoon, S.H., Min, J., Lee, S., Lee, S.-O., Tokar, T., Seo, H.-S. 2014. Sensory characteristics of Seolgitteok (Korean rice cake) in relation to the addition levels of brown rice flour and sugar. Journal of Sensory Studies. 29, 371–383.
  • Hasenbeck, A., Cho, S., Meullenet, J.-F., Tokar, T., Yang, F., Huddleston, E.A., Seo, H.-S.(Hasenbek and Cho are co-first authors). 2014. Color and illuminance level of lighting can modulate willingness to eat bell peppers. Journal of the Science of Food and Agriculture. 94, 2049–2056. doi: 10.1002/jsfa.6523.
  • Cho, S., Nuijten, E., Shewfelt, R.L., Kays, S.J. 2014. Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. Journal of the Science of Food and Agriculture. 94, 727–735. doi: 10.1002/jsfa.6329.
  • Seo, H.-S., Lee, S., Cho, S. 2013. Relationships between personality traits and attitudes toward a sense of smell. Frontiers. doi: 10.3389/fpsyg.2013.00901.
  • Cho, S., Kays, S.J. 2013. Aroma-active compounds of wild rice (Zizania palustris L.). Food Research International. 54, 1463–1470.
  • Cho, S., Choi, Y., Lee, J., Eitenmiller, R.R. 2010. Optimization of enzyme extractions for total folate in cereals using response surface methodology. Journal of Agricultural and Food Chemistry. 58, 10781–10786.
  • Phillips, K.M., Ruggio, D.M., Ashraf-Khorassani, M., Eitenmiller, R.R., Cho, S., Lemar, L.E.,Perry, C.R., Phersson, P.R., Holden, J.M. 2010. Folic acid content of ready-to-eat cereals determined by liquid chromatography-mass spectrometry: comparison to product label and to values determined by microbiological assay. Cereal Chemistry. 87, 42– 49.


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