Home > Faculties > Kim, Byung Yong

Kim, Byung Yong
Professor, Food Engineering Lab.
Tel: 82-31-201-2627
E-mail: bykim@khu.ac.kr

1975 - 1981: Yon Sei University (BS, Food Engineering)
1981 - 1983: North Carolina State University, Raleigh, NC (MS, Food Science)
1983 - 1987: North Carolina State University, Raleigh, NC (Ph.D, Food Science)
1987 - 1989: Post-doctoral Associate: Cornell University
1989 - 2009: Professor: Kyung Hee University
1994 - 1995: Processing Technical Consulting Member of Nonghyup in Kyunggido
1996 - 1997: Visiting Scientist: Oregon State University.
1997 - 1999: Health Technology Planning and Evaluation Board Member
2007 - 2009: Chief of Engineering Section in Korean Food Science
2007 - 2009: Chief Editorial Board in Korean Soc. of Food Engineering

Explaining "Food Science through Rheology" best summarizes the philosophy of my food engineering research area. My research interests are rheological and physico-chemical approach of various food systems such as surimi seafood, by-product after processing, extracts having functionality, and traditional Korean foods.


A recent interest extends to the optimization and functionality of food systems through an understanding of engineering concepts, rheological behavior, mixture design, and optimization technique. Students in my program will develop the critical thinking skills as well as rheological expertises in mathematical modeling, rheometry, and basic food engineering theory.


1. B.Y.Kim, and J.W.Park. 2008. Capillary extrusion viscometer for the viscosity measurement of fish protein paste. J. Food Quality. 31: 536-548

2. B.Y.Kim, K.J.Cho, S.C.Ahn, and M.Y.Baik. 2008. Encapsulation with oyster hydrolysate using alginate. Korean J. Life Sicence. 18:5, 708-714

3. B.Y.Kim, H.A.Hwang, I.J.Cho, Y.T.Hahm, and K.O.Kwon. 2008. Selection of microorganisms and optimization of manufacture process for Cheonggukjang. Korean J. Food Science and Technology. 40:4, 406-411

4. B.Y.KIm, K.J.Cho, M.Y.Baik and Y.J.Choi. 2008. Preparation of functional solid tablets using oyster hydrolysate and plant extracts. Food Engineering Progress. 12:3, 163-169

5. B.Y.Kim, N.K.Lee, J.W.Park, I.J.Cho. K.O.Kwon, and Y.T.Hahm. 2008. Isolation of Bacillus spp. from Cheonggukjang and its antagonistic effect against Bacillus cereus. Korean J. Food Sci. Technol. 40:6, 669-673

6. B.Y.Kim, S.H.Ha, J.W.Rhim and M.Y.Baik. 2007. Characteristics of low molecular weight alginate film prepared with r-iradiation. J. Korean Soc. Appl. Biol. Chem. 50:2, 111-115

7. B.Y.Kim, S.H.Ha, and C.S.Park. 2006. Effect of water resistance and physical properties of soy protein isolate-coated liner board. J. Korean Soc. Food Sci. Nutr.35:9, 1251-1255

8. B.Y.Kim, E.J.Kim and J.W.Rhim. 2006. Improvement of water resistant properties of a linerboard for corrugated fiberboard box by coating with Na-alginate. Korean J. Food Sci. Technol. 38:6, 762-766

9. B.Y.Kim, O.Esturk, and J.W.Park. 2006. Effects of moisture content on non-fracture dynamic properties and fracture quality of pacific whiting surimi. Food Sci. and Biotechol. 15:6, 856-859

10. B.Y.Kim, H.S.Kim, and G.B.Lim. 2005. Effects of modifiers on the supercritical CO2 extraction of licirice(Glycyrrhiza glabra) and the morphology of licorice tissue. Food Sci. Biotechnol. 14:1, 6-10

11. B.Y.Kim, E.J.Kim, and J.W.Rhim. 2005. Enhancement of the water-resistance and physical properties of sodium alginate film. Food Sci. Biotechnol. 14:1, 108-111

12. B.Y.Kim, M.Cho, M.Y.Baik, and J.H.Rhim. 2005. Microencapsulation of fish oil by low-molecular weight sodium alginate. Korean J. Food Sci. Technol. 37:5, 730-735

13. Food Engineering, 1996. Co-writer, Ji-Gu Publishing Co., Korea

14. Surimi and Surimi Seafood. 2005. Co-writer, CRC, USA

15. The Hospitality Manager's Guide to Wines, Beers, and Spirits. 2009. Co-translator. Baek San Publishing Co., Korea