Detailed History
Name in Full : Kim, IlHwan, Ph.D.
School Background
1966 Graduated from the Dept. of Agricultural Chemistry, College of Agriculture, Korea University,
majored in Food Processing
1979 Graduated from the Graduate School of Food Development, Korea University, majored in
Food Engineering and obtained Master’s Degree)
1985 Graduated from the Graduate School of Dankook University, majored in Food Science and
obtained Ph.D. Degree by the thesis, “The Effect of Phosphates on Rheological Properties
of Rice Starch”.
1987 Completed the 24th Course for Top Management of Small & Medium Business (sponsored
by the government organization named Small Business Corporation)
Completed the 5th Top Management Course of the Graduate School of Soong Sil University
(Thesis : The Status of Korean Food Additive Industries and Small Business)
1996 Completed the Technological Education and Training on Processing of Surimi (= The raw
fish paste), “Surimi” Technology School, Oregon State University/OSU, Astoria, Oregon,
U.S.A.
1997 Completed the Short Course on Food Hydrocolloids in Applied Industrial Technology, the
Center for Professional Advancement / East Brunswick, N.J., U.S.A.
Job Experiences
1967 - 1971 Worked at laboratories of Taepyungyang Fermentation Co.,Ltd. and
Hwanman Food Industrial Co., Ltd.
1976 - up to now CEO, SDBNI Co.,Ltd. (former SeoDo Chemical Co.,Ltd.)
1980 – up to now Managing Director, Korea University Alumni Association
1983 – 1984 Auditor, Korea Foods Science Society
1984 – 1991 Delegate for Korean Government, Committee of Food Regulation,
FAO/WHO CODEX (appointed by Minister of Health & Society)
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1986 – 1986 Korean Representative, 5 Session of the Joint FAO/WHO
Coordinating Committee for Asia (Indonesia) (appointed by Minister of
Health & Society)
1986 – up to now Head, R & D Center, SDBNI Co.,Ltd.
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1987 – 1987 Representative for Korean Government, 5 Session of the Joint FAO/WHO
CODEX Coordinating Committee on Food Additives and Contaminants
(Hague, Netherland) (appointed by Minister of Health & Society)
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1988 – 1988 Representative for Korean Government, 6 Session of the Joint FAO/WHO
CODEX Coordinating Committee on Food Additives and Pollutants
(appointed by Minister of Health & Society)
1990 – now Vice Chairman and Member, Korea Society of Food Hygiene
1992 – 1994 Executive, Action Committee of Yonsei University, Korea
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1992 – 1992 Representative for Korean Government, 8 Session of the Joint FAO/WHO
CODEX Committee on Food and Regulations of Food Additives (Malaysia)
(appointed by Minister of Agriculture, Forestry and Fishery)
th
1994 – 1994 Representative for Korean Government, 9 Session of the Joint FAO/WHO
CODEX Coordinating Committee of Asia (appointed by Minister of Agriculture,
Forestry and Fishery)
1995 – 1999 Chairman, Professional Subcommitte on Food Ingredients of Korean Society
of Food Hygiene
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1996 – 1996 Korean Representative, 10 Session of the Joint FAO/WHO CODEX
Coordinating Committee for Asia (Tokyo) (appointed by Minister of
Agriculture, Forestry and Fishery)
2001 – 2001 Vice Chairman, Korean Society of Food and Nutrition
2004 – up to now Associate Editor, Society of Korean Official Compendium for Public
Health (charged with food, medical supplies and cosmetics)
Membership Career
1981 – 2001 Ordinary Member, Korea Foods Science Society
1982 – 2000 Professional Member, IFT (Institute of Food Technologist, USA)
1990 – 1990 Committee Member, Food Ingredients Asia Conference (sponsored by FIA,
Food Ingredients Asia) (Title of presentation : The Points to Deliberate on
Use and Safety of Food Ingredients)
1993 – 1993 Committee Member, Asian Meeting on Food Additives and Food Ingredients
of ’93 FIA (= Food Ingredients Asia) Conference (Singapore)
1995 - 2000 Member, Deliberative Council on Food Hygiene, Ministry of Health & Welfare
(worked as a Member of Subcommittee for International Standard of Food
Ingredients)
1996 – 2000 Member, Deliberative Council on Policy of Technology for Agriculture,
Forestry and Fishery (Head, Subcommittee of Food Processing and
Distribution) (appointed by Minister of Agriculture, Forestry and Fishery)
Lectureship Career
1993 – 2001 Instructor on Food Ingredients, Department of Food Science,
Graduate School, Seoul Women’s University
Instructor, Institute of Social Education and Food Development,
Konkuk University
Instructor on Food Ingredients, Graduate School, Sookmyung
Women’s University
Instructor on Food Ingredients, Graduate School, Konkuk
University
Instructor on Food Ingredients, Food Engineering Department,
Kyonggi University
Instructor on Food Ingredients, Food Engineering Department,
Graduate School, Jung-Ang University
Award
nd
Oct. 14, 1978 Received the 2 Award of Technological Advancement
(from Korean Society of Food Science & Technology)
Oct. 30, 1993 Received the Technology Prize (Prize No.: 1993-1) (from
Korean Society of Food Science & Technology)
Publications and Patents
Attachment : Publications and Patents
Attachment
PUBLICATIONS AND PATENTS
Oct. 1979 Effect of Polyphosphate on the Growth of Lactic Acid Bacteria
Mar. 04, 1984 Effects of Phosphates on Firming Rate of Cooked Rice. Journal of Food
Science. Vol.49, U.S.A.
Mar. 1984 Effects of Phosphates Differing in P2O5 Contents on Firming Rate of Cooked Rice.
American Association of Cereal Chemists, Inc. Vol.61, No.2, (1985)
Obtained an inventive patent : Patent No.16472 (Office of Patent, Korea)
Title of patent : The Manufacturing Method of Phosphates for Food Additives
Feb. 1985 Effect of Phosphates on Gelatinization of Rice Starch. Korean J. Food Sci.
Technol. Vol.17, No.1 (1985)
Apr. 1985 Effect of Phosphate Complex on the Functional Properties of Fish Meat Paste.
Korean J. Food Sci. Technol. Vol.17, No.4 (1985)
May 19, 1986 Obtained a patent : No.21162 (Office of Patent, Korea)
Title of patent : The Manufacturing Method and Composition of Polyphosphates
Jun. 11, 1986 Obtained a patent : No.21263 (Office of Patent, Korea)
Title of patent : The Control Method on Firming Rate of Cooked Rice
May 1987 Effects of Phosphate Complex Treatment on the Quality of Dried Garlic Flakes.
Korean J. Food Sci. Technol. Vol.19, No.1 (1987)
Nov. 29, 1990 The Present Situation of Food Additive Production and Use in Korea, Comparing
with Foreign Country (presented at the International Congress and Symposium for
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the 20 Anniversary of Foundation of the Korean Society of Food and Nutrition)
Apr. 1991 Studies on the Shelf Life and Quality of Vaccum Packaged Apple Slices
(presented at the 201 ACS National Meeting, Atlanta Georgia, April, 1991)
Oct. 1991 Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat
Flour and Corn Starch. Korean J. Food Sci. Technol. Vol.23, No.5, p.642-645
(1991)
Jun. 15-17, 1993 Quality Enhancement of Minimally Processed Apple Slices and Fresh Apples by
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Browning Inhibitors and Heat Shock Treatment (presented at the 6 International
Controlled Atmosphere Conference, Connel University, U.S.A.
Sep. 1995 Effect of Polyphosphaates on the Growth of Penicillium griseofuluvum and the
Production of Patulin. Kor. J. Env. Hlth. Soc., Vol.21, No.3, p.23-27 (1995)
Oct. 1995 Effect of Polyphosphates on the Growth and T-2 Toxin Production of Fusarium
sporotrichioides M-1-1
Dec. 1997 Evaluation of Polyphosphate for the Control of Non-enzymic Browning in Apple
Juice. Korea J. Foods and Biotechnology, Vol.6, No.4, p.309-313 (1997)
Oct. 1998 Antimicrobial Activity and Stability of Tetrasodium Pyrophosphate Peroxidate.
Korea J. Foods Sci. Technol. Vol.30, No.5, p.1040-1044 (1998)
Oct. 1998 Effect of Tetrasodium Pyrophosphate Peroxidate on Quality of Kalguksoo
(noodle). Korea J. Foods Sci. Technol. Vol.30, No.5, p.1064-1069 (1998)
Dec. 2000 An efficient purification with a high recovery of the inulin fructotransferase of
Arthrobacter sp.
A-6 from recombinant Escherichia Coli. Biotechnology Letters 22: 291-293
(2000, Netherland)
Jan. 22, 2003 Obtained a patent : No.10-0371054 (Office of Patent, Korea)
Title of patent : Process for Preparing Kimchi Sauce
Mar, 2003 Browning Inhibition and Quality Characteristics of Minimally Processed
Mushroom (Agaricus bisporus Sing) Using Extracts from Natural
Materials during Storage. Korean Journal of Food Preservation Vol.10,
No.1, p.11-15 (2003)