[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ make_equal=”on” _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][dsm_text_divider header=”Sungeun Choi, PhD, RDN” text_alignment=”left” color=”#000000″ divider_style=”none” divider_position=”flex-end” _builder_version=”4.23.1″ _module_preset=”default” header_font=”Open Sans|600|||on||||” header_text_color=”#000000″ header_font_size=”30px” global_colors_info=”{}”][\/dsm_text_divider][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
Education<\/strong><\/p>\n Ph.D., Ewha Womans University, Seoul, South Korea in Food Science (1999)<\/p>\n M.S., Ewha Womans University, Seoul, South Korea in Food Science (1993)<\/p>\n B.S., Ewha Womans University, Seoul, South Korea in Food and Nutritional Sciences (1991)<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font_size=”16px” header_4_font=”Open Sans|600|||on||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Experience<\/strong><\/p>\n Dietetic Intern, Department of Nutrition, University of Massachusetts, Amherst (2007-2008)<\/p>\n Research Scholar & Lecturer, University of Massachusetts, Amherst (2004-2008)<\/p>\n Visiting Researcher, Department of Anthropology, University of California, Santa Barbara (2003-2004)<\/p>\n Postdoctoral Researcher, Screening & Toxicology Center, Korea Research Institute of Chemical Technology, South Korea (2000)<\/p>\n Honors & Awards<\/strong><\/p>\n Fulbright Specialist: Food & Nutrition Area (2024-2027) – Sponsored by the U.S. Department of States with funding provided by the U.S. Government and administered by World Learning<\/p>\n Korean Nutrition Society Award for American Society for Nutrition, Nutrition 2025, Orlando, FL (2025)<\/p>\n Stefan Bernard Baumrin Travel Award for Associate Professors, CUNY (2020, 2023 & 2024)<\/p>\n \u201cSalute to Scholars\u201d, Certificate of Recognition, CUNY (2013)<\/p>\n William Stewart Travel Award,\u00a0<\/em>CUNY (2010)\u200b<\/p>\n Research Interest<\/strong><\/p>\n My research integrates Food Sensory Science with Nutritional Science, focusing on taste perception and health. I study cultural influences on taste\/food preferences and develop taste-tailored dietary interventions for obesity and diabetes, optimizing food formulations through sensory evaluation.<\/p>\n Publications<\/strong><\/strong><\/p>\n Choi, J. & Choi, S.<\/strong> (2025). Is your meal safe when eating out with diabetes: Applying a health belief model approach. Food Protection Trends<\/em> (accepted).<\/p>\n Choi, S.<\/strong> <\/sup><\/em>& Choi, J. (2024). Exploring food preferences as a pre-step for developing diabetes-friendly options in adults with diabetes and prediabetes. Foods<\/em>, 13<\/em>(20), 3276, 15 pages.https:\/\/doi.org\/10.3390\/foods13203276<\/a><\/p>\n Choi, S. <\/strong>& Park, T. (2023). Feasibility and acceptability of miracle fruit application prior to the consumption of sour-tasting foods as a weight-loss strategy in adults with diabetes or prediabetes: A randomized crossover trial. Appetite,<\/em> 191<\/em>, 107046.\u00a0\u00a0\u00a0 \u00a0https:\/\/doi.org\/10.1016\/j.appet.2023.107046<\/a><\/p>\n Choi, S. <\/strong>& Lee, K. (2023). Ethnic differences in attitudes, beliefs, and patterns of meat consumption among American young women meat eaters. <\/strong>Nutrition Research and Practice, 17(1)<\/em>, 73-90. https:\/\/doi.org\/10.4162\/nrp.2023.17.1.73<\/a><\/p>\n Seo, J., Park, S., Choi, S., <\/strong>Lee, M. & Strauss, S. M. (2023). Development and modification of a culturally tailored education program to prevent breast cancer in Korean immigrant women in New York City. Journal of Cancer Education,38, <\/em>913-923. <\/em>https:\/\/doi.org\/10.1007\/s13187-022-02207-2<\/a><\/p>\n Choi, S. <\/strong>& Lee, Y.\u2020<\/sup> (2022). Comparison of meal skipping, snacking, and body weight perceptions among urban college students: On-campus living alone vs. Off-campus living with parents in New York, USA. Journal of the Korean Society of Food Culture, 37<\/em>(2), 109-119. https:\/\/doi.org\/10.7318\/KJFC\/2022.37.2.109<\/a><\/p>\n Choi, S.<\/strong>\u00a0& Garza, J. (2021).\u00a0Consumer likings of different miracle fruit products on different sour foods.\u00a0<\/em>Foods,\u00a0<\/em>10<\/em>(2), 406, 15 pages.\u00a0https:\/\/doi.org\/10.3390\/foods10020406<\/a><\/p>\n Choi, S.<\/strong>\u00a0& Garza, J. (2020).\u00a0Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by Descriptive Analysis.\u00a0Journal of Food Science, 85<\/em>(1), 36-49.\u00a0https:\/\/doi.org\/10.1111\/1750-3841.14988<\/a><\/p>\n Choi, S.<\/strong> (2019). Chapter 3: Food Evaluation. In S. Edelstein (Ed.), Food Science: An Ecological Approach, 2nd edition (ISBN:978-1-2841-2230-5), Sudbury, MA: Jones and Bartlett Publisher. \u00a0https:\/\/www.amazon.com\/Food-Science-Ecological-Sari-Edelstein\/dp\/1284122301\/ref=dp_ob_title_bk<\/a><\/p>\n Gangadharan, A,\u00a0Choi, S.<\/strong>,\u00a0Hassan, A., Ayoub, N., Durante, G., Balwani, S., Kim, YH., Pecora, A., Goy, A., Suh, K. S. (2017). Protein calorie malnutrition, nutritional intervention and personalized cancer care.\u00a0Oncotarget<\/em>,\u00a08<\/em>(14), 24009-24030. \u00a0https:\/\/doi.org\/10.18632\/oncotarget.15103<\/a><\/p>\n Choi, S<\/strong>.\u00a0(2016). Comparison of soup stock preparation and soup product consumption behavior in an ethnically diverse population.\u00a0Journal of Culinary Science & Technology, 14<\/em>\u00a0(3), 234-262. \u00a0http:\/\/dx.doi.org\/10.1080\/15428052.2015.1110544<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2015) Taste preference evaluation: the first step toward a successful weight loss strategy.\u00a0Journal of Obesity and Weight Loss Therapy, 5<\/em>(4), e117 doi: 10.4172\/2165-7904.1000e117<\/p>\n Choi, S.<\/strong>\u00a0(2015) Comparisons of 6-n-propylthiouracil (PROP) sensitivity, food liking, and food intake between vegetarian and non-vegetarian women.\u00a0Journal of Obesity and Weight Loss Therapy, 5<\/em>(2), 255.\u00a0http:\/\/dx.doi.org\/10.4172\/2165-7904.1000255<\/a><\/p>\n Choi, S.<\/strong>,\u00a0Chan, J.\u2020 (2015) Relationship of 6-n-propylthiouracil (PROP) taste intensity and chili pepper use with body mass index, energy intake and fat intake within an ethnically diverse population.\u00a0Journal of the Academy of Nutrition and Dietetics. 115<\/em>(3), 389-396.\u00a0http:\/\/dx.doi.org\/10.1016\/j.jand.2014.09.001<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2014). Racial differences in the effect of 6-n-propylthiouracil (PROP) intensity and food liking on body mass index between African Americans and Asian Americans.\u00a0Journal of the Academy of Nutrition and Dietetics, 114<\/em>(6), 938-944.\u00a0http:\/\/dx.doi.org\/10.1016\/j.jand.2013.11.015<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2013). Chapter 3: Sensory Evaluation. In S. Edelstein (Ed.), Food Science: An Ecological Approach. (ISBN:978-1-4496-9477-7) Sudbury, MA: Jones and Bartlett Publisher. Malin, S.K., Nightingale, J.,\u00a0Choi, S.<\/strong>,\u00a0Chipkin, S.R., Braun, B. (2013). Metformin modifies the exercise training effects on risk factors for cardiovascular disease in impaired glucose tolerant adults.\u00a0Obesity (Silver Spring), 21<\/em>(1):93-100.\u00a0http:\/\/dx.doi.org\/10.1002\/oby.20235<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2012). Optimum amounts of vegetables to flavor chicken head soup base.\u00a0Korean Journal of Food Culture, 27<\/em>(1), 57-65.\u00a0http:\/\/dx.doi.org\/10.7318\/KJFC.2012.27.1.057<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2011). Optimization of preparation conditions and analysis of food components for chicken head soup base.\u00a0Korean Journal of Food Culture, 26<\/em>(5), 468-477.\u200b<\/p>\n Grants Funded<\/strong><\/p>\n Choi, S. <\/strong>(Principal Investigator) & Moran, P. (Co-PI) (2024) – Effect of preference-maximized cooking classes on the willingness to comply with diet recommendations among adults with type 2 diabetes ($5920.80). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 55 Grant.<\/p>\n Choi, S.<\/strong> (Principal Investigator) & Choi, J. (Co-PI) (2023) – Assessing Taste Preference, Food Liking, and Food Safety Perception in People with Diabetes or Prediabetes for Developing Diabetic Healthy Eating Plan ($4,900). Funded by ºì¶¹ÊÓƵ Foundation 2023 Research Enhancement Award.<\/p>\n Choi, S.<\/strong>\u00a0(2020). Principal Investigator \u2013 Nutritional analysis and evaluation of ethnic soup recipes in bestselling cookbooks from 10 food culture groups ($3,499.45). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 51 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2019). Principal Investigator \u2013 Effects of Miracle Fruit supplement on hedonic responses and food intake in diabetic patients ($3,497.60). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 50 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2018). Principal Investigator \u2013 Effects of prior Miracle Fruit administration on the flavor profile and consumer liking of selected food items($3,499.40). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 48 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2012). Principal Investigator \u2013 Comparative analysis on preparation method and acceptability for soup stocks among different dietary cultures. ($18,523.66). Funded by the Youlchon Foundation Grant, Seoul, South Korea.<\/p>\n Choi, S.<\/strong>\u00a0(2012). Principal Investigator \u2013 Comparison of health-related behaviors between regular hot chili pepper users and non-users. ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 43 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2011). Principal Investigator \u2013 Comparison of taste perception and food preference between meat eaters and non-meat eaters ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 42 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2010). Principal Investigator \u2013 Relationship of taste perceptions to eating patterns and risks of obesity among African-Americans and Asian-Americans ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 41 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2010). Principal Investigator \u2013 Healthy dietary practices in Northeast Asian culture ($5,000). Asian American and Pacific Islander Community Studies (AAPICS) Program, Asian\/American Center, ºì¶¹ÊÓƵ.<\/p>\n Courses Taught<\/strong><\/p>\n FNES 101: Science of Foods (undergraduate class)<\/p>\n FNES 104: Social, Cultural, and Economic Aspects of Foods (undergraduate class)<\/p>\n FNES 307 W: Experimental Foods (undergraduate class)<\/p>\n FNES 707: Cultural and Ethnic Foods (graduate class)<\/p>\n FNES 796 & 797: Research in FNES\u00a0\u00a0I & II (graduate class)<\/p>\n Course Developed<\/strong><\/p>\n FNES 390.3: Healthy dietary practices in Northeast Asian culture<\/p>\n Licenses and Certifications<\/strong><\/p>\n Registered Dietitian \u2013 Commission on Dietetic Registration (2008)<\/p>\n ServSafe\uf0d2 Certification (2008)<\/p>\n Dietitian in the Republic of Korea (1991)<\/p>\n Membership in Professional Societies<\/strong><\/p>\n American Society for Nutrition (ASN), Scientist Member<\/p>\n The Academy of Nutrition and Dietetics<\/p>\n The Institute of Food Technologists (IFT)<\/p>\n Culinary Historians of New York<\/p>\n Sigma Xi, the Scientific Research Society<\/p>\n The Korean Society of Food Culture<\/p>\n The Korean-American Scientists and Engineers Association<\/p>\n Professional Service<\/strong><\/p>\n Advisory Board Member for Department of Nutrition and Food Studies, Montclair State University https:\/\/www.montclair.edu\/nutrition-and-food-studies\/<\/a><\/p>\n The 50th<\/sup> President (2024-2025), Vice President (2015-2016), Council Member (2012-2020), Auditor (2020-2024), NY Metropolitan Chapter of the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n President (2024-present), Vice President (2018-2023), Korean-American Women in Science and Engineering (KWiSE), NY\/NJ Chapter, the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n Member, Scholarship Committee, the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n Editorial board member & manuscript peer review panel for the Journal of Obesity and Weight Loss Therapy<\/p>\n Editorial board member & manuscript peer review panel for the Journal of the Korean Society of Food Culture<\/p>\n Council Member, New York Metropolitan Chapter, the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n Advisory Committee Member, the Research Center for Korean Community, ºì¶¹ÊÓƵ<\/p>\n Conference Presentations (\u2020 indicates mentored ºì¶¹ÊÓƵ student)<\/strong><\/p>\n National and state level: Oral presentation\u00a0(#<\/sup>presenter)<\/u><\/p>\n Choi, S.#<\/sup><\/strong> Miracle fruit usage as a healthy sweetness enhancer in dietary interventions for obesity, diabetes, and cancer. The US-Korea Conference 2022 on Science, Technology, and Entrepreneurship. Biomedicine, Tech Group E: Food and Nutrition Session II: Food and nutritional technologies in the wake of the pandemic. Arlington, VA, August 19, 2022.<\/p>\n Seo, JY.#<\/sup>, Park, S-H.,\u00a0Choi, S.,<\/strong>\u00a0Lee, M., & Strauss, S. M.\u00a0Effectiveness of a culturally tailored breast cancer risk reduction program among Korean immigrant women in New York City. The Eastern Nursing Research Society\u2019s 33th<\/sup>\u00a0Annual Scientific Session, March, 2021.<\/p>\n Seo, JY.#<\/sup>, Park, S-H.,\u00a0Choi, S.,<\/strong>\u00a0Lee, M., & Strauss, S. M.\u00a0A culturally tailored education program to reduce breast cancer risk in Korean immigrant women: Overview and participant characteristics. The Oncology Nursing Society\u2019s 45th<\/sup>\u00a0Annual Conference, San Antonio, TX, April 30, 2020.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Food Technology and Women\u2019s Identity: Past, Present and Future, Korean Women\u2019s International Network New York Chapter, the 10th<\/sup>\u00a0US Eastern Region Leadership Conference, Fort Lee, NJ, October 12, 2019.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Consumer Acceptances of Prior Miracle Fruit Product Administration on Different Types of Sour Foods and Miracle Fruit Products for Future Clinical Application (Poster Theater Flash Session Presentation). Nutrition 2019, American Society for Nutrition, Baltimore, MD, June 10, 2019.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Effects of Miracle Fruit on the Flavor Profile of Selected Food Items. The US-Korea Conference 2018 on Science, Technology, and Entrepreneurship. Biomedicine, Food and Nutrition Session: Clinical Applications, St. John\u2019s University, Queens, NY, August 2, 2018.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Authentic Korean Food, Taste of Korea I, Year of Korea event, ºì¶¹ÊÓƵ, November 14, 2016.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Racial differences in the effect of 6-n-propylthiouracil (PROP) intensity and food liking on body mass index between African Americans and Asian Americans. The Biology Symposium 2016, ºì¶¹ÊÓƵ, January 27, 2016.<\/p>\n Choi, S.#<\/sup><\/strong>,\u00a0Han, A., Kim, HI., Kim, M. D. Career Development and Panelist Discussion. Young Generation Forum, the Korean-American Scientists and Engineers Association (KSEA), Northeastern Regional Conference, Edison, NJ, June 13, 2015.<\/p>\n Skinner, S.,\u00a0Choi, S.<\/strong>,\u00a0Chipkin, S. R., Braun, B., Malin, S. K. Variations in dietary fat may modify exercise training effects on insulin sensitivity and dyslipidemia in impaired glucose tolerant adults. 2015 Annual Meeting of Southeast American College of Sports Medicine, Jacksonville, FL, February 12, 2015.\u200b<\/p>\n National and state level: Poster presentation (#<\/sup>presenter)<\/u><\/strong><\/p>\n Choi, S<\/strong>.<\/strong>#<\/sup>, Choi, J. Comfort Food and Food Preferences of Adults with Diabetes or Prediabetes (P08-007-24). Nutrition 2024, American Society for Nutrition, Chicago IL, June 30, 2024. Current Developments in Nutrition<\/em>, 8 Supplement (2), 286-287. 102835. https:\/\/doi.org\/10.1016\/j.cdnut.2024.102835<\/a><\/p>\n Choi, J.#<\/sup>, Choi, S.<\/strong> Eating out with Diabetes: Assessing Food Safety Knowledge and Dining <\/span>Concerns. International Association for Food Protection (IAFP) European Symposium on <\/span>Food Safety, Geneva, Switzerland, May 1, 2024.<\/span><\/p>\n Choi, S.<\/strong>#<\/sup> Hedonic and Calorie Reduction Effects of Prior Miracle Fruit Application on Meal Intakes in Korean American Adults with Diabetes or Prediabetes: A Randomized Crossover Trial (P-06-015-23). Nutrition 2023, American Society for Nutrition, Conference, Boston, MA, July 22, 2023. Current Developments in Nutrition<\/em>, 7 Supplement (1), 100852. https:\/\/doi.org\/10.1016\/j.cdnut.2023.100852<\/a><\/p>\n Seo, JY. #<\/sup>, Park, S-H., Choi, S.,<\/strong> Strauss, S. M. Long-Term Effectiveness of Virtual Breast Cancer Prevention Education Program: A Quasi Experimental Study With 1-Year Follow-Up. The Eastern Nursing Research Society\u2019s 35th<\/sup> Annual Scientific Session, Philadelphia, PA, March 23 \u2013 March 24, 2023. PRP 152, March 23, 2023. 2:09 PM \u2013 2:24 PM. (A2 International\/Immigrant Health)<\/p>\n Choi, S.<\/strong>#<\/sup>, <\/strong>Gambino, E. \u2020<\/sup>, Hirsch, M. \u2020<\/sup>, Servellon Herrera, M. \u2020<\/sup> Comparison of calories, fat, and sodium contents of soup recipes in 108 English-written bestselling cookbooks from 10 food culture groups. Food & Nutrition Conference & Expo\u00ae<\/sup>(FNCE) 2022, Academy of Nutrition and Dietetics, Orlando, FL, October 9, 2022. Journal of the Academy of Nutrition and Dietetics. 122<\/em>(9) September 2022 Supplement 1, A-15. https:\/\/doi.org\/10.1016\/j.jand.2022.06.052<\/a><\/p>\n
http:\/\/www.amazon.com\/Food-Science-An-Ecological-Approach\/dp\/1449694772<\/a><\/p>\n