Biography:
Beom Su Cho studied Food Science & Technology at Keimyung University, Korea, and obtained his MS degree in 2023. He then joined the Ph. D. program at Pukyong National University in 2024. His research focuses on fermentation-based functional food innovation, including the development of probiotic strains and bioactive compounds from traditional Korean fermented foods. He has participated in multiple research projects related to food safety and biotechnology. He has also worked as a researcher at CHAEMING Co., Ltd., contributing to business and product development. His current research explores the application of electric field technology in fermentation and processing.
Title : Enhancement of bioactive polymers in Chlorella pyrenoidosa using moderate electric field-based fermentation