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Sungeun Choi
Sungeun Choi
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Sungeun Choi

 About

Sung Eun Choi, PhD, RD
Assistant Professor
Department of Family, Nutrition and Exercise Sciences
Queens College, CUNY, Remsen Hall 305 A
65-30 Kissena Boulevard, Flushing NY 11367-1597

Phone: (718) 997-4169
Fax: (718) 997-4163
Email:sungeun.choi@qc.cuny.edu

Education

Ph.D., Ewha Womans University, Seoul, South Korea in Food Science (1999)

M.S., Ewha Womans University, Seoul, South Korea in Food Science (1993)

B.S., Ewha Womans University, Seoul, South Korea in Food and Nutritional Sciences (1991)

Experience

Dietetic Intern, Department of Nutrition, University of Massachusetts, Amherst (2007-2008)

Research Scholar & Lecturer, University of Massachusetts, Amherst (2004-2008)

Visiting Researcher, Department of Anthropology, University of California, Santa Barbara (2003-2004)

Postdoctoral Researcher, Screening & Toxicology Center, Korea Research Institute of Chemical Technology, South Korea (2000)

Research Interest

Food Sensory Science with Nutritional Science

Publications († indicates mentored Queens College student)

Choi, SE. (2015) Comparisons of 6-n-propylthiouracil (PROP) sensitivity, food liking, and food intake between vegetarian and non-vegetarian women. Journal of Obesity and Weight Loss Therapy, 5(2), 255. http://dx.doi.org/10.4172/2165-7904.1000255

Choi, SE., Chan, J.† (2015) Relationship of 6-n-propylthiouracil (PROP) taste intensity and chili pepper use with body mass index, energy intake and fat intake within an ethnically diverse population. Journal of the Academy of Nutrition and Dietetics. 115(3), 389-396. http://dx.doi.org/10.1016/j.jand.2014.09.001

Choi, SE. (2014). Racial differences in the effect of 6-n-propylthiouracil (PROP) intensity and food liking on body mass index between African Americans and Asian Americans. Journal of the Academy of Nutrition and Dietetics, 114(6), 938-944. http://dx.doi.org/10.1016/j.jand.2013.11.015

Choi, SE. (2013). Chapter 3: Sensory Evaluation. In S. Edelstein (Ed.), Food Science: An Ecological Approach. (ISBN:978-1-4496-9477-7) Sudbury, MA: Jones and Bartlett Publisher.
http://www.amazon.com/Food-Science-An-Ecological-Approach/dp/1449694772

Malin, S.K., Nightingale, J., Choi, SE., Chipkin, S.R., Braun, B. (2013). Metformin modifies the exercise training effects on risk factors for cardiovascular disease in impaired glucose tolerant adults. Obesity (Silver Spring), Jan;21(1):93-100. http://dx.doi.org/10.1002/oby.20235

Choi, SE. (2012). Optimum amounts of vegetables to flavor chicken head soup base. Korean Journal of Food Culture, 27(1), 57-65. http://dx.doi.org/10.7318/KJFC.2012.27.1.057        

Choi, SE. (2011). Optimization of preparation conditions and analysis of food components for chicken head soup base. Korean Journal of Food Culture, 26(5), 468-477.

Grants Funded

Choi, SE. (2012). Principal Investigator – Comparative analysis on preparation method and acceptability for soup stocks among different dietary cultures. ($18,523.66) Funded by the Youlchon Foundation Grant, Seoul, South Korea.

Choi, SE. (2012). Principal Investigator – Comparison of health-related behaviors between regular hot chili pepper users and non-users. ($3,500) Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 43 Grant.

Choi, SE. (2011). Principal Investigator – Comparison of taste perception and food preference between meat eaters and non-meat eaters ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 42 Grant.

Choi, SE. (2010). Principal Investigator – Relationship of taste perceptions to eating patterns and risks of obesity among African-Americans and Asian-Americans ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 41 Grant.

Choi, SE. (2010). Principal Investigator – Healthy dietary practices in Northeast Asian culture ($5,000). Asian American and Pacific Islander Community Studies (AAPICS) Program, Asian/American Center, Queens College.

Choi, SE. (2010). Funded for the Conference Presentation ($325) by William Steward Travel Award, City University of New York.

Courses Taught

FNES 307 W: Experimental Foods (undergraduate class)

FNES 796 & 797: Research in FNES  I & II (graduate class)

FNES 101: Science of Foods (undergraduate class)

Course Developed

FNES 390.3: Healthy dietary practices in Northeast Asian culture

Licenses and Certifications

Registered Dietitian – Commission on Dietetic Registration (2008)

ServSafe Certification (2008)

Dietitian in the Republic of Korea (1991)

Academic and Professional Honors

CUNY, “Salute to Scholars”, Certificate of Recognition (2013)

Membership in Professional Societies

The Academy of Nutrition and Dietetics                                                                     

The Institute of Food Technologists (IFT)

Sigma Xi, the Scientific Research Society               

The Korean Society of Food Culture

The Korean-American Scientists and Engineers Association

Professional Service

Editorial board member & manuscript peer review panel for the Journal of Obesity and Weight Loss Therapy -organizing special issue entitled “Obesity in Ethnic Minority Populations”

Editorial board member & manuscript peer review panel for the Journal of the Korean Society of Food Culture

2015-2016 Vice President, New York Metropolitan Chapter, the Korean-American Scientists and Engineers Association (KSEA)

Council Member, New York Metropolitan Chapter, the Korean-American Scientists and Engineers Association (KSEA)

Advisory Committee Member, the Research Center for Korean Community, Queens College   

Conference Presentations († indicates mentored Queens College student)

National and state level: Oral presentation

Choi, SE., Han, A., Kim, HI., Kim, M. D. Career Development and Panelist Discussion.        Young Generation Forum, the Korean-American Scientists and Engineers Association (KSEA), Northeastern Regional Conference, Edison, NJ, June 13, 2015.

Skinner, S., Choi, SE., Chipkin, S. R., Braun, B., Malin, S. K. Variations in dietary fat may modify exercise training effects on insulin sensitivity and dyslipidemia in impaired glucose tolerant adults. 2015 Annual Meeting of Southeast American College of Sports Medicine, Jacksonville, FL, February 12, 2015.

National and state level: Poster presentation

Skinner, S., Choi, SE., Chipkin, S. R., Braun, B., Malin, S. K. Variations in dietary fat associated with insulin sensitivity and appetite following exercise in impaired glucose tolerant (IGT) adults. 2015 Annual Meeting of American College of Sports Medicine, San Diego, CA, May 28, 2015.

Choi, SE. Relationship of 6-n-propylthiouracil (PROP) taste sensitivity to alcohol and caffeine intake among ethnically diverse college students. Annual Experimental Biology 2015 Conference, Boston, MA, March 31, 2015.

Lee, K.†, Choi, SE. Comparison of genetic taste sensitivity to 6-n-propylthiouracil (PROP), sweet taste preference, and sweet food intake between meat eaters and non-meat eaters. Annual Food & Nutrition Conference of Academy of Nutrition and Dietetics (formerly the American Dietetic Association), Houston, TX., October 21, 2013

Lee, Y. J.†, Choi, SE., Relationship of college students’ residence to frequency of meal skipping and snacking pattern. Annual Food & Nutrition Conference of Academy of Nutrition and Dietetics (formerly the American Dietetic Association), Philadelphia, PA., October 7, 2012.

Choi, SE., Dell Italia R.T.† Effect of acculturation on dietary behavior and body mass index among Asian Americans and African Americans in the NYC area. Annual Conference of New York State Dietetic Association, Rye Brook, NY, May 13, 2011.

Malin,S.K., Choi, SE., Thistle, L., Braun, B. Effects of exercise training and/or Metformin            treatment for 12 weeks on body weight and food intake in individual with prediabetes. Annual      Food & Nutrition Conference & Expo of the American Dietetic Association, Boston, MA, November 7, 2010.

Choi, SE., Malin, S. K., Devine, E. R., Braun, B. Effects of exercise training and/or Metformin     treatment on body weight and food intake in individual with prediabetes. Annual Conference of Massachusetts Dietetic Association, Norwood, MA, March 26, 2010.

Morin, H. R., Devine, E. R., Choi, SE., Wortsmann, J. L., Braunstein, N. S., Toong, K. K., Surtherland, D. Z. Does nutrition education decrease alcohol intake among college freshmen?             Annual Conference of Massachusetts Dietetic Association, Norwood, MA, March 27, 2009.

At Queens College: Poster presentation

Biondi, M.†, El Rowmeim, A.†, Licari, A.†, Choi, SE. Sensory characteristics & physical property    of pancakes prepared by replacing wheat flour with gluten free substitutes. Annual Sigma Xi Research Day, Queens College, April 23, 2015.

Bordi, A.†, Ektheerachaisakul, P.†, Haq, M.†, Tierney, K.†, Choi, SE. Sensory characteristics and cooking loss of low fat meatloaf prepared by replacing beef with textured vegetable protein (TVP). Undergraduate Research Day, Queens College, October 10, 2014.

 Moreno, C.†, Jamanca, A.†, Lanzisero, D.†, Wimmer, I.†, Choi, SE. Sensory and physical properties   of Alfredo sauce prepared by replacing whole-fat milk with reduced-fat and fat-free milk. Annual Sigma Xi Research Day, Queens College, April 10, 2014.

Coello, S.†, Meskouris, M.†, Coopersmith, R.†, Choi, SE. Sensory properties and acceptability ofgingerbread cakes using applesauce as a fat substitute. Undergraduate Research Day, Queens College, October 8, 2013.

Messana, S.†, Monteverdi D.†, Asghar, N.†, Hoffmann, A.†, O’Mahony, K.†, Choi, SE. Consumer sensory acceptability of glutenfree falafel prepared with rice flour and chickpea flour. Annual Sigma Xi Research Day, Queens College, March 14, 2013

Conca, A. †,  Daley, P. †, Redwood, T. †, Tejada, A. †, Choi, SE. Sensory and physical properties   of gluten free cupcakes prepared by replacing all purpose flour with almond flour and coconut      flour. Undergraduate Research Day, Queens College, October 16, 2012.

Sommer, V.†, Kalinski, J.†, Borg, K.†, Maksym, L.†, Choi, SE. Sensory and physical properties    of Macaroni and Cheese prepared by replacing whole-fat cheese with reduced-fat cheese. Annual Sigma Xi Research Day, Queens College, March 22, 2012.

Whitcomb, R.†, Manzo, A.†, Schwartz, G.†, Read, S.†, Choi, SE. Development of gluten-free chocolate chip cookie prepared by replacing all purpose flour with brown rice and chickpea   flours. Annual Sigma Xi Research Day, Queens College, March 31, 2011.

Kaur, N.†, Shergill, R.†, Dhaliwal, B.†, Choi, SE. Sensory and physical properties of blueberry muffin prepared by replacing vegetable oil with applesauce. Undergraduate Research Day, Queens College, September 24, 2010.

Kim, Y.J.†, Mars, N.†, Yasmin, I.†, Choi, SE. Sensory and physical properties of blueberry muffin prepared by replacing vegetable oil with applesauce. Undergraduate Research Day, Queens College, September 24, 2010.

Hwang, S.H.†, Martone, G.†, Vessa, A.†, Choi, SE. Xylitol as a comparable substitute for sucrose in low sugar oatmeal raisin bars. Undergraduate Research Day, Queens College, September 24, 2010.

Glickman, E.†, Nasser, S.†, Choi, SE. Development of low fat, high protein cheesecake using Greek yogurt and egg white. Annual Sigma Xi Research Day, Queens College, March 18, 2010.

Blue, D.†, Cohen, E.†, Harr, Y.†, Choi, SE. Development of low fat, low calorie chocolate chip cookies prepared by replacing butter with apple sauce. Annual Sigma Xi Research Day, Queens College, March 18, 2010.

Gordillo, R.†, Kang, D.Y.†,Gouda, A.†, Choi, SE. Consumer acceptability of muffin prepared by whole wheat flour. Annual Sigma Xi Research Day, Queens College, March 18, 2010.

 

 Sung Eun Choi, PhD, RD

Sung Eun Choi, PhD, RD
Assistant Professor
Department of Family Nutrition, and Exercise Sciences
Queens College,CUNY,Remsen Hall 305A
65-30 Kissena Blvd.
Flushing, NY 11367
Phone - (718) 997-4169
Fax - (718) 997- 4163
Email - sungeun.choi@qc.cuny.edu


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