MINSO KIM

- Sensory Evaluation of Food Course.

• Practiced setting protocols for sensory evaluation.
• Learned how to interpret sensory evaluation data using "Panel Check" programs.

- Conducted data analysis research for domestic confectionery market.

• Learned how to analyze and visualize data with Power BI and Google Analytics.
• Actively participated in team meetings, offering insightful suggestions that led to innovative problem-solving strategies.

- Comparison of the Antioxidant Activities of Methanolic Extracts from Dioscorea batatas and Dioscorea opposita

• Evaluated antioxidant activities of two kinds of Korean yam (Dioscorea batatas, Dioscorea opposita) by conducting ABTS+ , DPPH, FRAP, TAC assays.
• Evaluated biological components of two kinds of Korean yam (Dioscorea batatas, Dioscorea opposita) by measuring TPC, TFC, and Ash contents.
• The results of in this study indicated that Dioscorea batatas extracts showed higher anti-oxidant activities and biological components.