Dr. Wooki Kim is currently serving as an Associate Professor in the Department of Food and Nutrition at Yonsei University, Seoul, Korea. He obtained his Ph.D. in Nutrition Immunology from the Intercollegiate Faculty of Nutrition at Texas A&M University, USA, from 2004 to 2008, under the co-advisement of Dr. Robert Chapkin and Dr. David McMurray. His doctoral research focused on investigating the immunomodulatory effects of dietary fish oil and docosahexaenoic acid (DHA) on T-cell signaling. Prior to his doctoral studies, Dr. Kim completed his Bachelor of Science degree in Biotechnology at Yonsei University, Seoul, Korea, from 1995 to 2002.

Dr. Kim has accumulated extensive professional experience in academia and research. He has held various academic positions, including Professor and Associate Professor in the Departments of Food Science and Biotechnology at Kyung Hee University, Korea, from 2012 to 2024. He also served as a Postdoctoral Fellow at Emory University, USA, from 2010 to 2012, under the co-advisement of Dr. Charles Parkos and Dr. Timothy Denning. Additionally, he completed another Postdoctoral Fellowship at Texas A&M University, USA, from 2008 to 2009, under the advisement of Dr. Robert Chapkin.

Dr. Kim’s research interests lie at the intersection of nutrition, immunology, and food science, with a focus on investigating the health-promoting properties of various food compounds and their impact on inflammatory responses, oxidative stress, and metabolic disorders. He has contributed significantly to scientific literature with numerous research papers published in reputable journals. Some of his notable publications include studies on the anti-inflammatory effects of dietary compounds such as trehalose, ginsenosides, and turmeric, as well as investigations into the modulation of mitochondrial respiration and cytokine production in immune cells.

In recognition of his scholarly achievements, Dr. Kim has received several prestigious awards and honors throughout his career. These include the Kyung Hee Fellowship in Education (2022), the Academic Advance Award from the Korean Society for Food Science and Technology (2017), and the Young Scientist Award from the American Society for Investigative Pathology (2011), among others. He is an active member of various professional organizations, including the Korean Society of Food Science and Technology and the American Society for Nutrition. Dr. Kim also serves in editorial roles for several scientific journals, demonstrating his commitment to advancing research in his field and contributing to the scientific community through scholarly dissemination and leadership.