[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ make_equal=”on” _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][dsm_text_divider header=” Sung Eun Choi, PhD, RDN” text_alignment=”left” color=”#000000″ divider_style=”none” divider_position=”flex-end” _builder_version=”4.23.1″ _module_preset=”default” header_font=”Open Sans|600|||on||||” header_text_color=”#000000″ header_font_size=”30px” global_colors_info=”{}”][\/dsm_text_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
Education<\/strong><\/p>\n Ph.D., Ewha Womans University, Seoul, South Korea in Food Science (1999)<\/p>\n M.S., Ewha Womans University, Seoul, South Korea in Food Science (1993)<\/p>\n B.S., Ewha Womans University, Seoul, South Korea in Food and Nutritional Sciences (1991)<\/p>\n Experience<\/strong><\/p>\n Dietetic Intern, Department of Nutrition, University of Massachusetts, Amherst (2007-2008)<\/p>\n Research Scholar & Lecturer, University of Massachusetts, Amherst (2004-2008)<\/p>\n Visiting Researcher, Department of Anthropology, University of California, Santa Barbara (2003-2004)<\/p>\n Postdoctoral Researcher, Screening & Toxicology Center, Korea Research Institute of Chemical Technology, South Korea (2000)<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font_size=”16px” header_4_font=”Open Sans|600|||on||||” global_colors_info=”{}”]<\/p>\n Food Sensory Science with Nutritional Science: Taste perception and health; Cultural influences on taste preference; Optimization of food formulation using sensory evaluation<\/p>\n Publications<\/strong><\/p>\n Choi, S.<\/strong> & Garza, J. (2021). Consumer likings of different miracle fruit products on different sour foods. Foods, <\/em>10<\/em>(2), 406, 15 pages. https:\/\/doi.org\/10.3390\/foods10020406<\/a><\/p>\n Choi, S.<\/strong> & Garza, J. (2020). Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by Descriptive Analysis. Journal of Food Science, 85<\/em>(1), 36-49. https:\/\/doi.org\/10.1111\/1750-3841.14988<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2018). Chapter 3: Food Evaluation. In S. Edelstein (Ed.), Food Science: An Ecological Approach, 2nd edition (ISBN:978-1-2841-2230-5), Sudbury, MA: Jones and Bartlett Publisher. \u00a0https:\/\/www.amazon.com\/Food-Science-Ecological-Sari-Edelstein\/dp\/1284122301\/ref=dp_ob_title_bk<\/a><\/p>\n Gangadharan, A,\u00a0Choi, S.<\/strong>,\u00a0Hassan, A., Ayoub, N., Durante, G., Balwani, S., Kim, YH., Pecora, A., Goy, A., Suh, K. S. (2017). Protein calorie malnutrition, nutritional intervention and personalized cancer care. Oncotarget<\/em>, 8<\/em>(14), 24009-24030. \u00a0https:\/\/doi.org\/10.18632\/oncotarget.15103<\/a><\/p>\n Choi, S<\/strong>.\u00a0(2016). Comparison of soup stock preparation and soup product consumption behavior in an ethnically diverse population. Journal of Culinary Science & Technology, 14<\/em> (3), 234-262. \u00a0http:\/\/dx.doi.org\/10.1080\/15428052.2015.1110544<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2015) Taste preference evaluation: the first step toward a successful weight loss strategy. Journal of Obesity and Weight Loss Therapy, 5<\/em>(4), e117 doi: 10.4172\/2165-7904.1000e117<\/p>\n Choi, S.<\/strong>\u00a0(2015) Comparisons of 6-n-propylthiouracil (PROP) sensitivity, food liking, and food intake between vegetarian and non-vegetarian women. Journal of Obesity and Weight Loss Therapy, 5<\/em>(2), 255.\u00a0http:\/\/dx.doi.org\/10.4172\/2165-7904.1000255<\/a><\/p>\n Choi, S.<\/strong>,\u00a0Chan, J.\u2020 (2015) Relationship of 6-n-propylthiouracil (PROP) taste intensity and chili pepper use with body mass index, energy intake and fat intake within an ethnically diverse population. Journal of the Academy of Nutrition and Dietetics. 115<\/em>(3), 389-396.\u00a0http:\/\/dx.doi.org\/10.1016\/j.jand.2014.09.001<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2014). Racial differences in the effect of 6-n-propylthiouracil (PROP) intensity and food liking on body mass index between African Americans and Asian Americans. Journal of the Academy of Nutrition and Dietetics, 114<\/em>(6), 938-944.\u00a0http:\/\/dx.doi.org\/10.1016\/j.jand.2013.11.015<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2013). Chapter 3: Sensory Evaluation. In S. Edelstein (Ed.), Food Science: An Ecological Approach. (ISBN:978-1-4496-9477-7) Sudbury, MA: Jones and Bartlett Publisher. Malin, S.K., Nightingale, J.,\u00a0Choi, S.<\/strong>,\u00a0Chipkin, S.R., Braun, B. (2013). Metformin modifies the exercise training effects on risk factors for cardiovascular disease in impaired glucose tolerant adults. Obesity (Silver Spring), 21<\/em>(1):93-100. http:\/\/dx.doi.org\/10.1002\/oby.20235<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2012). Optimum amounts of vegetables to flavor chicken head soup base. Korean Journal of Food Culture, 27<\/em>(1), 57-65. http:\/\/dx.doi.org\/10.7318\/KJFC.2012.27.1.057<\/a><\/p>\n Choi, S.<\/strong>\u00a0(2011). Optimization of preparation conditions and analysis of food components for chicken head soup base. Korean Journal of Food Culture, 26<\/em>(5), 468-477.\u200b<\/p>\n Grants Funded<\/strong><\/p>\n Choi, S.<\/strong>\u00a0(2020). Principal Investigator \u2013 Nutritional analysis and evaluation of ethnic soup recipes in bestselling cookbooks from 10 food culture groups ($3,499.45). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 51 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2019). Principal Investigator \u2013 Effects of Miracle Fruit supplement on hedonic responses and food intake in diabetic patients ($3,497.60). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 50 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2018). Principal Investigator \u2013 Effects of prior Miracle Fruit administration on the flavor profile and consumer liking of selected food items($3,499.40). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 48 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2012). Principal Investigator \u2013 Comparative analysis on preparation method and acceptability for soup stocks among different dietary cultures. ($18,523.66). Funded by the Youlchon Foundation Grant, Seoul, South Korea.<\/p>\n Choi, S.<\/strong>\u00a0(2012). Principal Investigator \u2013 Comparison of health-related behaviors between regular hot chili pepper users and non-users. ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 43 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2011). Principal Investigator \u2013 Comparison of taste perception and food preference between meat eaters and non-meat eaters ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 42 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2010). Principal Investigator \u2013 Relationship of taste perceptions to eating patterns and risks of obesity among African-Americans and Asian-Americans ($3,500). Funded by the Professional Staff Congress-City University of New York (PSC-CUNY) 41 Grant.<\/p>\n Choi, S.<\/strong>\u00a0(2010). Principal Investigator \u2013 Healthy dietary practices in Northeast Asian culture ($5,000). Asian American and Pacific Islander Community Studies (AAPICS) Program, Asian\/American Center, Queens College.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font_size=”16px” header_4_font=”Open Sans|600|||on||||” global_colors_info=”{}”]<\/p>\n Courses Taught<\/strong><\/p>\n FNES 307 W: Experimental Foods (undergraduate class)<\/p>\n FNES 796 & 797: Research in FNES\u00a0\u00a0I & II (graduate class)<\/p>\n FNES 104: Social, Cultural, and Economic Aspects of Foods (undergraduate class)<\/p>\n FNES 101: Science of Foods (undergraduate class)<\/p>\n Course Developed<\/strong><\/p>\n FNES 390.3: Healthy dietary practices in Northeast Asian culture<\/p>\n Licenses and Certifications<\/strong><\/p>\n Registered Dietitian \u2013 Commission on Dietetic Registration (2008)<\/p>\n ServSafe\uf0d2 Certification (2008)<\/p>\n Dietitian in the Republic of Korea (1991)<\/p>\n Academic Honors & Awards<\/strong><\/p>\n Stefan Bernard Baumrin Travel Award for Associate Professors, CUNY (2020)<\/p>\n \u201cSalute to Scholars\u201d, Certificate of Recognition, CUNY (2013)<\/p>\n William Stewart Travel Award, <\/em>CUNY (2010)\u200b<\/p>\n Membership in Professional Societies<\/strong><\/p>\n The Academy of Nutrition and Dietetics\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n The Institute of Food Technologists (IFT)<\/p>\n Sigma Xi, the Scientific Research Society\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n The Korean Society of Food Culture<\/p>\n The Korean-American Scientists and Engineers Association<\/p>\n Professional Service<\/strong><\/p>\n Editorial board member & manuscript peer review panel for the Journal of Obesity and Weight Loss Therapy<\/p>\n Editorial board member & manuscript peer review panel for the Journal of the Korean Society of Food Culture<\/p>\n 2015-2016 Vice President, New York Metropolitan Chapter, the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n Council Member, New York Metropolitan Chapter, the Korean-American Scientists and Engineers Association (KSEA)<\/p>\n Advisory Committee Member, the Research Center for Korean Community, Queens College<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font_size=”16px” header_4_font=”Open Sans|600|||on||||” global_colors_info=”{}”]<\/p>\n Conference Presentations (\u2020 indicates mentored Queens College student)<\/strong><\/p>\n National and state level: Oral presentation (#presenter)<\/u><\/p>\n Seo, JY.#<\/sup>, Park, S-H., Choi, S.,<\/strong> Lee, M., & Strauss, S. M. Effectiveness of a culturally tailored breast cancer risk reduction program among Korean immigrant women in New York City. The Eastern Nursing Research Society\u2019s 33th<\/sup> Annual Scientific Session, March, 2021.<\/p>\n Seo, JY.#<\/sup>, Park, S-H., Choi, S.,<\/strong> Lee, M., & Strauss, S. M. A culturally tailored education program to reduce breast cancer risk in Korean immigrant women: Overview and participant characteristics. The Oncology Nursing Society\u2019s 45th<\/sup> Annual Conference, San Antonio, TX, April 30, 2020.<\/p>\n Choi, S.#<\/sup><\/strong> Food Technology and Women\u2019s Identity: Past, Present and Future, Korean Women\u2019s International Network New York Chapter, the 10th<\/sup> US Eastern Region Leadership Conference, Fort Lee, NJ, October 12, 2019.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Consumer Acceptances of Prior Miracle Fruit Product Administration on Different Types of Sour Foods and Miracle Fruit Products for Future Clinical Application (Poster Theater Flash Session Presentation). Nutrition 2019, American Society for Nutrition, Baltimore, MD, June 10, 2019.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Effects of Miracle Fruit on the Flavor Profile of Selected Food Items. The US-Korea Conference 2018 on Science, Technology, and Entrepreneurship. Biomedicine, Food and Nutrition Session: Clinical Applications, St. John\u2019s University, Queens, NY, August 2, 2018.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Authentic Korean Food, Taste of Korea I, Year of Korea event, Queens College, November 14, 2016.<\/p>\n Choi, S.#<\/sup><\/strong>\u00a0Racial differences in the effect of 6-n-propylthiouracil (PROP) intensity and food liking on body mass index between African Americans and Asian Americans. The Biology Symposium 2016, Queens College, January 27, 2016.<\/p>\n Choi, S.#<\/sup><\/strong>,\u00a0Han, A., Kim, HI., Kim, M. D. Career Development and Panelist Discussion. Young Generation Forum, the Korean-American Scientists and Engineers Association (KSEA), Northeastern Regional Conference, Edison, NJ, June 13, 2015.<\/p>\n Skinner, S.,\u00a0Choi, S.<\/strong>,\u00a0Chipkin, S. R., Braun, B., Malin, S. K. Variations in dietary fat may modify exercise training effects on insulin sensitivity and dyslipidemia in impaired glucose tolerant adults. 2015 Annual Meeting of Southeast American College of Sports Medicine, Jacksonville, FL, February 12, 2015.\u200b<\/p>\n National and state level: Poster presentation<\/u><\/p>\n Choi, S.<\/strong> & Navarro, M \u2020. Effects of miracle fruit supplement on hedonic responses to different types of sour food in Asian Americans with diabetes or prediabetes. Nutrition 2020, American Society for Nutrition, Virtual Conference, June 1-4, 2020. Current Developments in Nutrition<\/em>, 4 <\/em>Supplement (2), 743,\u00a0https:\/\/doi.org\/10.1093\/cdn\/nzaa052_012<\/a><\/p>\n Choi, S.<\/strong>\u00a0 Tepp, R.\u2020, Lee, K, Cho, M. Cross-cultural differences in attitudes, beliefs, and patterns of meat consumption between American and Korean female college students. 2019 Annual Meeting & Expo of New York State Academy of Nutrition and Dietetics, Syracuse, NY, April 6, 2019.<\/p>\n Skinner, S.,\u00a0Choi, S.<\/strong>, Chipkin, S. R., Braun, B., Malin, S. K. Variations in dietary fat associated with insulin sensitivity and appetite following exercise in impaired glucose tolerant (IGT) adults. 2015 Annual Meeting of American College of Sports Medicine, San Diego, CA, May 28, 2015.<\/p>\n Choi, S.<\/strong>\u00a0Relationship of 6-n-propylthiouracil (PROP) taste sensitivity to alcohol and caffeine intake among ethnically diverse college students. Annual Experimental Biology 2015 Conference, Boston, MA, March 31, 2015.<\/p>\n Lee, K.\u2020,\u00a0Choi, S.<\/strong>\u00a0Comparison of genetic taste sensitivity to 6-n-propylthiouracil (PROP), sweet taste preference, and sweet food intake between meat eaters and non-meat eaters. Annual Food & Nutrition Conference of Academy of Nutrition and Dietetics (formerly the American Dietetic Association), Houston, TX., October 21, 2013<\/p>\n Lee, Y. J.\u2020,\u00a0Choi, S.<\/strong>,\u00a0Relationship of college students\u2019 residence to frequency of meal skipping and snacking pattern. Annual Food & Nutrition Conference of Academy of Nutrition and Dietetics (formerly the American Dietetic Association), Philadelphia, PA., October 7, 2012.<\/p>\n Choi, S.<\/strong>,\u00a0Dell Italia R.T.\u2020 Effect of acculturation on dietary behavior and body mass index among Asian Americans and African Americans in the NYC area. Annual Conference of New York State Dietetic Association, Rye Brook, NY, May 13, 2011.<\/p>\n Malin,S.K.,\u00a0Choi, S.<\/strong>,\u00a0Thistle, L., Braun, B. Effects of exercise training and\/or Metformin\u00a0treatment for 12 weeks on body weight and food intake in individual with prediabetes. Annual\u00a0Food & Nutrition Conference & Expo of the American Dietetic Association, Boston, MA, November 7, 2010.<\/p>\n Choi, S.<\/strong>,\u00a0Malin, S. K., Devine, E. R., Braun, B. Effects of exercise training and\/or Metformi\u00a0treatment on body weight and food intake in individual with prediabetes. Annual Conference of Massachusetts Dietetic Association, Norwood, MA, March 26, 2010.<\/p>\n Morin, H. R., Devine, E. R.,\u00a0Choi, S.<\/strong>,\u00a0Wortsmann, J. L., Braunstein, N. S., Toong, K. K.,\u00a0Surtherland, D. Z. Does nutrition education decrease alcohol intake among college freshmen?\u00a0Annual Conference of Massachusetts Dietetic Association, Norwood, MA, March 27, 2009.<\/p>\n At Queens College: Poster presentation<\/u><\/p>\n Levine, A.\u2020, Baig, S.\u2020, Colby, E.\u2020, Ross, A. \u2020,\u00a0Choi, S.<\/strong>\u00a0 Sensory and physical properties of high fiber muffins prepared by replacing all-purpose flour with defatted coconut flour. 32nd Annual Sigma Xi Research Day, Queens College, April 13, 2018.<\/p>\n Cannon, A. \u2020, Chiricella, J. \u2020, Garcia, O. \u2020, Wu, M. \u2020, \u00a0Choi, S.<\/strong>\u00a0Sensory and physical properties of brownies prepared by replacing butter with black beans. The 31st Sigma Xi Research Day, Queens College, April, 5, 2017.<\/p>\n Raynaud, K.\u2020, Papis, A.\u2020, Conliffe, J.\u2020, Gabaldon, M.\u2020, \u00a0Choi, S.<\/strong>\u00a0Sensory and physical properties of low fat Macaroni and Cheese prepared by replacing whole fat cheese with nutritional yeast. The Undergraduate Research Showcase 2016, Queens College, September, 28, 2016.<\/p>\n Biondi, M.\u2020, El Rowmeim, A.\u2020, Licari, A.\u2020,\u00a0Choi, S.<\/strong>\u00a0Sensory characteristics & physical property\u00a0of pancakes prepared by replacing wheat flour with gluten free substitutes. Annual Sigma Xi Research Day, Queens College, April 23, 2015.<\/p>\n Bordi, A.\u2020, Ektheerachaisakul, P.\u2020, Haq, M.\u2020, Tierney, K.\u2020,\u00a0Choi, S.<\/strong> Sensory characteristics and\u00a0cooking loss of low fat meatloaf prepared by replacing beef with textured vegetable protein (TVP). Undergraduate Research Day, Queens College, October 10, 2014.<\/p>\n Moreno, C.\u2020, Jamanca, A.\u2020, Lanzisero, D.\u2020, Wimmer, I.\u2020,\u00a0Choi, S.<\/strong> Sensory and physical properties\u00a0of Alfredo sauce prepared by replacing whole-fat milk with reduced-fat and fat-free milk. Annual Sigma Xi Research Day, Queens College, April 10, 2014.<\/p>\n Coello, S.\u2020, Meskouris, M.\u2020, Coopersmith, R.\u2020,\u00a0Choi, S.<\/strong> Sensory properties and acceptability ofgingerbread cakes using applesauce as a fat substitute. Undergraduate Research Day, Queens College, October 8, 2013.<\/p>\n Messana, S.\u2020, Monteverdi D.\u2020, Asghar, N.\u2020, Hoffmann, A.\u2020, O\u2019Mahony, K.\u2020,\u00a0Choi, S.<\/strong> Consumer sensory acceptability of glutenfree falafel prepared with rice flour and chickpea flour.\u00a0Annual Sigma Xi Research Day, Queens College, March 14, 2013<\/p>\n Conca, A. \u2020,\u00a0\u00a0Daley, P. \u2020, Redwood, T. \u2020, Tejada, A. \u2020,\u00a0Choi, S.<\/strong> Sensory and physical properties\u00a0of gluten free cupcakes prepared by replacing all purpose flour with almond flour and coconut\u00a0flour. Undergraduate Research Day, Queens College, October 16, 2012.<\/p>\n Sommer, V.\u2020, Kalinski, J.\u2020, Borg, K.\u2020, Maksym, L.\u2020,\u00a0Choi, S.<\/strong>\u00a0Sensory and physical properties\u00a0of Macaroni and Cheese prepared by replacing whole-fat cheese with reduced-fat cheese. Annual Sigma Xi Research Day, Queens College, March 22, 2012.<\/p>\n Whitcomb, R.\u2020, Manzo, A.\u2020, Schwartz, G.\u2020, Read, S.\u2020,\u00a0Choi, S.<\/strong>\u00a0Development of gluten-free chocolate chip cookie prepared by replacing all purpose flour with brown rice and chickpea\u00a0\u00a0\u00a0flours. Annual Sigma Xi Research Day, Queens College, March 31, 2011.<\/p>\n Kaur, N.\u2020, Shergill, R.\u2020, Dhaliwal, B.\u2020,\u00a0Choi, S.<\/strong> Consumer acceptance of blueberry muffins made with whole wheat flour. Undergraduate Research Day, Queens College, September 24, 2010.<\/p>\n Kim, Y.J.\u2020, Mars, N.\u2020, Yasmin, I.\u2020,\u00a0Choi, S.<\/strong> Sensory and physical properties of blueberry muffin prepared by replacing vegetable oil with applesauce. Undergraduate Research Day,\u00a0Queens College, September 24, 2010.<\/p>\n Hwang, S.H.\u2020, Martone, G.\u2020, Vessa, A.\u2020,\u00a0Choi, S.<\/strong>\u00a0Xylitol as a comparable substitute for sucrose in low sugar oatmeal raisin bars. Undergraduate Research Day, Queens College, September 24, 2010.<\/p>\n Glickman, E.\u2020, Nasser, S.\u2020,\u00a0Choi, S.<\/strong> Development of low fat, high protein cheesecake using\u00a0Greek yogurt and egg white. Annual Sigma Xi Research Day, Queens College, March 18, 2010.<\/p>\n Blue, D.\u2020, Cohen, E.\u2020, Harr, Y.\u2020,\u00a0Choi, S.<\/strong> Development of low fat, low calorie chocolate chip cookies prepared by replacing butter with apple sauce. Annual Sigma Xi Research Day, Queens College, March 18, 2010.<\/p>\n Gordillo, R.\u2020, Kang, D.Y.\u2020,Gouda, A.\u2020,\u00a0Choi, S.<\/strong> Consumer acceptability of muffin prepared by\u00a0whole wheat flour. Annual Sigma Xi Research Day, Queens College, March 18, 2010.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.17.4″ _module_preset=”default” custom_padding=”|||20px|false|false” custom_padding_tablet=”20px|||0px|false|false” custom_padding_phone=”20px|||0px|false|false” custom_padding_last_edited=”on|phone” border_width_left=”1px” border_color_left=”#000000″ border_width_top_tablet=”1px” border_width_top_phone=”1px” border_width_top_last_edited=”on|tablet” border_width_left_tablet=”0px” border_width_left_phone=”0px” border_width_left_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_image src=”http:\/\/qc.cuny.edu\/academics\/fnes\/wp-content\/uploads\/sites\/35\/2022\/06\/Choi_0419.jpg” alt=”Sung Eun Choi” title_text=”Sung Eun Choi” align=”center” _builder_version=”4.17.4″ _module_preset=”default” border_width_all=”1px” border_color_all=”#000000″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font_size=”16px” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n Sung Eun Choi, PhD, RDN<\/strong><\/p>\n Associate Professor<\/strong> Phone: (718) 997-4169 [\/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font_size=”16px” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\nResearch Interests<\/h4>\n
http:\/\/www.amazon.com\/Food-Science-An-Ecological-Approach\/dp\/1449694772<\/a><\/p>\n
Dept. of Family, Nutrition & Exercise Sciences
Queens College, CUNY
Remsen Hall 305A
65-30 Kissena Boulevard
Flushing NY 11367-1597<\/p>\n
Fax: (718) 997-4163
Email:sungeun.choi@qc.cuny.edu<\/a><\/p>\n