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1945³â ÇÔ°æ³²µµ ÇÔÈï¿¡¼ ž 1967³â °í·Á´ëÇб³ ³ó°ú´ëÇÐ Á¹¾÷ 1971³â µ§¸¶Å© Malling ³ó¾÷Çб³ Á¹¾÷ 1975³â µ§¸¶Å© ¿Õ¸³³ó°ú´ëÇÐ ´ëÇпø Á¹¾÷ 1975³â-1979³â ¹Ì±¹ M.I.T. °ø´ë ¿¬±¸¿ø 1979³â-1996³â °í·Á´ëÇб³ ½ÄÇ°°øÇаú ±³¼ö ÇöÀç °í·Á´ëÇб³ »ý¸í°øÇпø ±³¼ö
Àú¼ [ãÝù¡Íïåöù¡òõη×âÖå](°øÀú, 1982) [½ÄÇ°°øÇÐ](°øÀú, 1984) [ßæÚªßæߧùÊ](°øÀú, 1986) [ãÝù¡ Extrusion Ðüâú](°øÀú, 1987) [½ÄÇ° Extrusion II](°øÀú, 1988) [ùÛÏÐÀÇ â©ß§Û£ý£Ðüâú](°øÀú, 1989) Fish Fermentation Technology (ÆíÀú, 1993) Lactic Acid Fermentation of Non-dairy Food and Beverages (ÆíÀú, 1994) [À½½Ä ¿ÀÄɽºÆ®¶ó](1994) ¿Ü ³í¹® ´Ù¼ö
[¿µ¹®¼Ò°³ About the Author] Lee Cherl-Ho was born in Hamhung on August 18, 1945, just three days after Korea's liberation from Japanese rule. A graduate of Seoul's Jangchung High School, he studied agricultural chemistry at Korea University and served as an ROTC artillery officer. In 1970, he was selected to study in Denmark with the support of the Danish government (the DANIDA program). After six years studying in the country, he received a Ph.D. in food science from the Royal Veterinary and Agricultural University. He worked as a researcher for four years at the Massachusetts Institute of Technology before being invited back to Korea University as a professor in its Department of Food Technology. In 2010, he retired after thirty years in teaching to found the Korea Food Security Research Foundation, where has been working to alert the public to the coming world food crisis and educate people in preparation for it. His honors include the Pomegranate (Seokryu) Medal for Civil Merit and the Red Stripes Medal given by the Republic of Korea, as well as membership as a Fellow of the Institute of Food Technologists in the United States. He has written over twenty books, including Food Orchestra, White Paper on Food Hygiene Cases, and Introduction to Korean Food Science, as well as over 270 research papers. He has advised 193 master's graduates and 24 doctoral graduates in food science, twenty of whom now teach as professors at universities in Korea and overseas.
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