Dr. Joo is a Professor in Meat Science of Animal Science Department at Gyeongsang National University in South Korea. He had studied Animal Science and Meat Science at Korea University. After finishing his PH.D in 1995, as a post-doctoral scientist, he had worked at University of Wisconsin and University of Connecticut in USA. He also worked as a visiting scientist at Colorado state University in 2011. Dr. Joo served as a secretary general of KoSFA (Korean Society for Food Science of Animal Resources), and he was a secretary general of 59th ICoMST (International Congress of Meat Science & Technology) which was held in JeJu, South Korea, in 2010. Dr. Joo is the Chairman of the committee for ICoMST 2026 in Korea.

Dr. Joo published many scientific articles, approximately 150 papers in refereed journals, in related to meat quality and muscle fiber composition. Also, he published 8 books in relation to meat science for college students and meat industry people. His research area has been focused on identification, measurements, and explanation of factors associated with color, water-holding capacity, tenderness and palatability of pork and beef.