| 2017 | Inactivation of microorganisms on seeds by intense pulsed light (IPL) without loss of seed viability | 김수민 | Master's Thesis |
| 2017 | Inactivation of Bacillus subtilis spores using intense pulsed light (IPL) according to incubation times | 조혜림 | Master's Thesis |
| 2017 | Optimization of extraction of bioactive compounds from ginger (Zingiber officinale) and Orostachys japonicus using subcritical water | 남화현 | Master's Thesis |
| 2017 | Comparison of volatile and non-volatile metabolites in rice fermented by 12 different lactic acid bacteria | 황영림 | Master's Thesis |
| 2017 | Establishment of optimal processing conditions to maximize antioxidant activity of coffee bean | 이미현 | Master's Thesis |
| 2017 | Change of Volatile Compounds in Apples Spoiled by Fungal Pathogens During Decay Periods | 김성미 | Master's Thesis |
| 2017 | Development of two‒step rating‒based ‘double‒faced applicability’ test methodology for measuring consumers’ product usage experience | 김인아 | Doctoral Thesis |
| 2017 | Investigation of test performance of dual reminder A-Not A (DR A-Not A) in comparison to 3-AFC for sensory discrimination of drinking water | 문지원 | Master's Thesis |
| 2017 | Development of pilot-scale intense pulsed light (IPL) device and modeling for microbial inactivation of dried seed foods | 황희정 | Doctoral Thesis |
| 2017 | Determination of volatiles and indicators during aging of soy sauces | 김사빈 | Master's Thesis |
| 2017 | Exploring Microbial Stress Metabolism and Enzyme Stability for the Productive Whole Cell Biocatalysis | 우지민 | Doctoral Thesis |
| 2017 | Detection of undeclared soybean and walnut allergens using immunological method and confirmation of soybean and walnut proteins using LC-MS/MS | 손지현 | Master's Thesis |
| 2017 | Development of sensory measures for the perceived kokumi of chicken bouillon products | 이소엽 | Master's Thesis |
| 2017 | Comparison of Volatile and Non-volatile Metabolites of Makgeolli Fermented by Koji Inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae | 손은영 | Master's Thesis |
| 2017 | Formation of Volatile Compounds and Carotenoids Degradation Products in Red Pepper Fermented by Lactobacillus spp. | 이주영 | Master's Thesis |
| 2017 | 된장의 묘사분석과 기기분석 (전자코 및 전자혀) 프로파일링 상관관계 | 정희연 | Master's Thesis |
| 2017 | Consumer-food interface measurement to characterize consumption situation, expectation and actual perception, and their effects on retrospective preference | 강비아 | Master's Thesis |
| 2017 | Relationship between microbial morphology and inactivation by intense pulsed light (IPL) | 서지현 | Master's Thesis |
| 2017 | Subcritical water extraction of antioxidative properties and less-polar ginsenosides from Korean red ginseng | 이정현 | Master's Thesis |
| 2017 | Regioselective Enzymatic Esterification of Glycerol with Medium Chain Fatty Acids | 김민영 | Master's Thesis |
