Woon-Young Choung

Title: Woon-Young Choung: Innovator in Food Technology

Introduction

Woon-Young Choung is a notable inventor based in Icheon-si, South Korea. He has made significant contributions to the field of food technology, particularly in the preparation of innovative food products. His work focuses on enhancing the nutritional value and palatability of food items.

Latest Patents

Woon-Young Choung holds a patent for a method for the preparation of mulberry leaf powder and ice cream containing it. The patent describes a process that involves blanching mulberry leaves in an aqueous solution with sodium bicarbonate, followed by drying and pulverizing the leaves. The resulting ice cream incorporates mulberry leaf powder, which is added in an amount ranging from 0.5% to 5% by weight of the total ice cream mix. This invention not only enhances the flavor of the ice cream but also adds functional health benefits.

Career Highlights

Throughout his career, Woon-Young Choung has demonstrated a commitment to innovation in food science. His work has led to the development of products that are both enjoyable and beneficial for health. His patent reflects his dedication to improving food quality and nutritional content.

Collaborations

Woon-Young Choung has collaborated with notable colleagues in his field, including Kang-Sun Ryu and Hyun Bok Kim. These partnerships have contributed to the advancement of his research and the successful development of his inventions.

Conclusion

Woon-Young Choung is a pioneering inventor whose work in food technology has the potential to impact the industry positively. His innovative approach to utilizing mulberry leaves in ice cream showcases his ability to blend health benefits with culinary enjoyment.