Professor Soon-Mi Shim is an accomplished scholar in food science and technology with a distinguished career in academia and research. She currently serves as a professor at Sejong University, Seoul, where she has led innovative studies on functional foods, food toxicology, and bioavailability of food ingredients. With extensive collaborations across global institutions, including Shinshu University, Japan, and Ocean University of China, she contributes significantly to international food research and education. Her expertise spans nutrition, toxicology, and food safety, and she has received multiple teaching awards recognizing her excellence in education and mentorship. She is also active in professional scientific societies.
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Education
Professor Soon-Mi Shim earned her Doctor of Philosophy in Food Science from Purdue University, where she also gained early teaching experience and recognition through consecutive teaching awards. Prior to that, she completed both her Bachelor and Master of Science degrees in Food and Nutrition at Duksung Women’s University, building a solid foundation in nutritional sciences. Her educational journey began at Daeil Foreign Language School, which shaped her academic discipline and global outlook. This diverse academic background has equipped her with strong expertise in food science, nutrition, and toxicology, and prepared her to lead impactful research and teaching in these fields.
Professional Experience
Professor Shim has an extensive professional background spanning academic, research, and leadership roles. Since joining Sejong University as a professor in 2011, she has advanced research in functional foods, toxicology, and nutritional science. She previously served as a research professor at Ewha Womans University and a post-doctoral researcher at Seoul National University. Internationally, she gained experience as a visiting scientist at the Nestlé Research Center and EPFL in Switzerland. She has also held special appointments at Shinshu University, Japan, and Ocean University of China. Beyond teaching and research, she contributes to scientific leadership as Vice President of leading Korean societies.
Awards and Recognition
Professor Shim’s academic excellence and dedication to teaching have been recognized through multiple awards. During her doctoral studies at Purdue University, she received teaching awards in both 2004 and 2005 for her outstanding contributions as a teaching assistant. In 2018, she was honored with a teaching award from Sejong University, further highlighting her commitment to student success and academic mentorship. Her international recognition is reflected in her appointment as Special Professor at Shinshu University and as Professor at Ocean University of China. Her leadership roles in scientific societies also underscore her influence and recognition within the food science community.
Research Skills
Professor Shim’s research expertise lies in understanding bioavailability through the study of digestion, absorption, and metabolism of food and cosmetic ingredients. She is skilled in standardizing functional ingredients and evaluating their potential in developing health-promoting functional foods. Her work also addresses food toxicology, focusing on mitigating chemical hazards using phytochemicals. Additionally, she integrates big data techniques to advance food safety and hazard control. Her international collaborations include research on reducing microplastics using natural products and developing innovative food products. These skills highlight her ability to combine traditional food science with modern technology to address global food safety challenges.
Publications
Lee, Y.-Y., Na, I.-S., Kim, J.-E., Song, J.-G., Han, C.-E., Kim, H.-W., & Shim, S.-M. (2025). “Standardization of Germinated Oat Extracts and Their Neuroprotective Effects Against Aβ1-42 Induced Cytotoxicity in SH-SY5Y Cells.” Molecules.
Sunthrarak, C., Posridee, K., Noisa, P., Shim, S.-M., Thaiudom, S., Oonsivilai, A., & Oonsivilai, R. (2025). “Synergistic Antioxidant and Cytoprotective Effects of Thunbergia laurifolia Lindl and Zingiber officinale Extracts Against PM2.5-Induced Oxidative Stress in A549 and HepG2 Cells.” Foods.
Na, I.-S., Jeong, H.W., Chung, J.-O., Suh, B.-F., Sohn, J., & Shim, S.-M. (2024). “Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization.”
Kim, J.-W., Lee, D.-H., Lee, K.-W., Na, I.-S., Lee, N.-Y., Kim, J.-K., Chun, Y.-S., Yoon, N.-K., Kim, B.-K., Yang, S.-K., et al. (2024). “Profiling Bioactive Components of Natural Eggshell Membrane (NEM) for Cartilage Protection and Its Protective Effect on Oxidative Stress in Human Chondrocytes.”
Lee, D.-Y., Chun, Y.-S., Kim, J.-K., Lee, J.-O., Lee, Y.-J., Ku, S.-K., & Shim, S.-M. (2021). “Curcumin Ameliorated Oxidative Stress and Inflammation-Related Muscle Disorders in C2C12 Myoblast Cells.” Antioxidants.
Oh, J.-H., Lee, C.-Y., Lee, Y.-E., Yoo, S.-H., Chung, J.-O., Rha, C.-S., Park, M.-Y., Hong, Y.-D., & Shim, S.-M. (2021). “Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types.” Molecules.
Conclusion
Professor Soon-Mi Shim has established herself as a leader in food science through her commitment to research, teaching, and professional service. With a strong academic foundation, global collaborations, and recognized teaching excellence, she continues to contribute to advancing knowledge in nutrition, functional foods, and food safety. Her leadership roles in scientific societies position her as a key figure in shaping the future of food science in Korea and beyond. By integrating research innovation with educational excellence, Professor Shim has created lasting impact on students, colleagues, and the broader scientific community, solidifying her reputation as an influential food scientist.