| 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 |
