성심산학협력단

이화여자대학교 식품영양학과에서 박사학위를 받았으며, 한국식품연구원에 근무하다 2022년부터 가톨릭대학교 식품영양학과 조교수로 재직중이다. 감각·소비자 과학을 기반으로 한 식품의 감각특성 분석 및 소비자의 기호, (비)선호 유도인자 규명이 주요 연구분야이다. 특히, 새로운 감각평가 시스템 개발에 관심이 있으며, 최근에는 향미증진소재, 감미료, 대체해조육, 식용곤충 등 기능성 대체 소재의 감각·기호적 최적화와 관련된 연구를 진행하고 있다.
현재 농림축산식품부 등 정부 산하기관 및 식품관련 기업체에서 지원을 받아 연구를 진행 중이며, Food Quality and Preference, Food chemistry, Food Research international 등 SCI 급 국제학술지에 다수의 논문을 발표하였다. 또한, 한국식품과학회의 감각·소비자 분과 및 ISO 감각과학 분과의 국내 전문위원으로 활동 중이다. 

Mi-Ran Kim received her Ph.D. from Ewha Womans University, and she has been working as an assistant professor in the Department of Food and Nutrition at The Catholic University of Korea since 2022, after previously working at the Korea Food Research Institute. Her primary research focuses on the sensory characteristics of food and understanding consumer acceptance and the drivers of (dis)liking. She is particularly interested in developing novel techniques for sensory evaluation and conducting research on the sensory and hedonic optimization of alternative ingredients such as flavor enhancers, sweeteners, alternative seafood, and edible insects. 
Currently, she is investigating research supported by the Ministry of Agriculture, Food and Rural Affairs, and food-related companies and she has published numerous papers in prestigious international journals such as Food Quality and Preferences, Food Chemistry, and Food Research International. Moreover, she is actively engaged as a secretary in the Sensory and Consumer Science Division of the Korean Society of Food Science and Technology and as a domestic expert member in the ISO Sensory Science Division.