| 2018 | A study on comparative evaluation of flavor components in fermentation- processed coffees | 김수진 | Master's Thesis |
| 2019 | Changes in Antioxidant Activity and Permeability Associated with Ginger Drying, Grinding and Extraction Processes | 한예은 | Master's Thesis |
| 2019 | Changes in physicochemical properties of cacao beans (Theobroma cacao L.) during roasting, conching, tempering process | 이선호 | Master's Thesis |
| 2021 | Characterization and Release of Curcumin from Fast Dissolving Food Fiber Prepared by Repetitive Contact Spinning | 정소영 | Master's Thesis |
| 2019 | Comparison of Extraction Methods for Enhancing Antioxidant Activity of Tumeric | 박하은 | Master's Thesis |
| 2021 | Dynamics of microbial and metabolic composition during kimchi fermentation and characterization of haloarchaea derived from solar salt | 송혜선 | Doctoral Thesis |
| 2017 | Establishment of optimal processing conditions to maximize antioxidant activity of coffee bean | 이미현 | Master's Thesis |
| 2021 | Extrusion three-dimensional food printing of animal fat replacement by high oleic sunflower oil oleogels structured with beeswax | 강현아 | Master's Thesis |
| 2019 | Optimization of Processing Conditions to Enhance Functional Properties of Sword Beans (Canavalia gladiata) | 정주영 | Master's Thesis |
| 2019 | Optimization of Processing Conditions to Enhance the Functionality of Coffee Bean Extracts | JIN, XUANYAN | Master's Thesis |
| 2021 | Preparation, Characterization and Antibacterial Activity of Zein, Gelatin, Chitosan Fiber mats | 배정빈 | Master's Thesis |
| 2019 | 미세 가공 중 식품 매트릭스 내 유해금속의 분석법 연구 | 최은미 | Master's Thesis |
| 2021 | 천일염에서 분리한 극호염성 고균의 다상분류학적 분석 | 김연비 | Master's Thesis |
