Biography:
Dr. Song Yi Koo studied Life Science at Korea University and graduated with a BS degree in 2004. She then obtained her MS degree in Food Engineering in 2006 from Korea University. She joined the Natural Product Systems Biology Center at KIST Gangneung Institute of Natural Products in 2007, where she has been working for 18 years. She received her PhD degree in Nutrition from Seoul National University in 2021. She currently holds the position of Senior Researcher at KIST Gangneung Institute. Her research focuses primarily on Food Technology and Engineering, contributing to advancements in natural product applications.)
Title : Development of golden chlorella – starch ink for 3D printed dysphagia diets