| 2016 | A cross-cultural study of spiciness perception, acceptability, and food pairing for hot sauces | 김현지 | Master's Thesis |
| 2022 | Acceptance for edible insect protein bar | 장효인 | Master's Thesis |
| 2019 | Consumer acceptance for dried fruits | WONG, RUNROU | Master's Thesis |
| 2019 | Consumer acceptance of ethnic sauce | 이소정 | Master's Thesis |
| 2014 | Developing protocols to measure relative sweetness, sweetness quality and sweetness synergisms of low calorie sweeteners in beverage system | 최지혜 | Master's Thesis |
| 2017 | Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese | 이소민 | Master's Thesis |
| 2021 | Effect of implicit frame on the acceptance of instant noodles by modifying flavor principles | LI, MENG | Master's Thesis |
| 2019 | Effect of non-sensory factors on the perception of reduced sodium products | 이영소 | Master's Thesis |
| 2016 | Effect of testing conditions on consumer acceptance of soy sauce | 전한별 | Master's Thesis |
| 2023 | Effect of testing environment and conditions on the consumer food acceptance | 윤재연 | Master's Thesis |
| 2018 | Effective strategies to reduce sodium intake among consumers | 이현 | Master's Thesis |
| 2015 | Effects of Repeated Exposure to Various Sweeteners on Acceptance and Psychological Status | 심지원 | Master's Thesis |
| 2024 | Hedonic Plasticity of Plant-Based Meat and Dairy Alternatives: Exploring Variances in Product Liking and Perception across Evaluation Contexts | 김슬기 | Doctoral Thesis |
| 2022 | Identifying the optimal protein shake product containing mealworm powder under various explicit contextual framing condition | TANG, QING | Master's Thesis |
| 2017 | Identifying the optimal repeated exposure frequency and interval to understand the development of (dis)liking for chicken curry flavor | 김하은 | Master's Thesis |
| 2020 | Investigating sweetness synergism of tertiary & quaternary low-calorie sweetener blends | 장유정 | Master's Thesis |
| 2020 | Physicochemical Properties of Whole Wheat Dough and Noodle by Refrigerated Storage Times and Concentrations of Transglutaminase | 강민정 | Master's Thesis |
| 2016 | Preference development for natural cheese in different repeated exposure environment | 고정은 | Master's Thesis |
| 2017 | Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method | 송류리 | Master's Thesis |
| 2019 | Sensory perception and liking for pear products made with common and novel pear cultivars | 김슬기 | Master's Thesis |
| 2019 | Sweetness potencies of low-calorie sweeteners | 고원휘 | Master's Thesis |
| 2016 | Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers | 김미란 | Master's Thesis |
| 2023 | 반복 섭취 실험을 통한 비건 스프레드 제품의 기호도 연구 | 하수연 | Master's Thesis |
| 2024 | 반복 섭취 주기 및 간격에 따른 치킨 너겟 제품의 기호도 연구 | 여연주 | Master's Thesis |
| 2020 | 섭취 환경 조건에 따른 나트륨 및 당 저감식품의 기호도 | 김소현 | Master's Thesis |
| 2021 | 식품의 소비자 기호유도 및 형성인자 | 김미란 | Doctoral Thesis |
