Advancing food science with Microfluidic Modulation Spectroscopy

From utilizing traditional Chinese food for novel applications to revolutionizing protein analysis with cutting-edge technology, Dr. Woojeong Kim and her research group are driving a food transformation as the world looks for a more sustainable food system that tastes good too. This article explores Dr. Kim’s journey into science, her passion for research, and the transformative role of Microfluidic Modulation Spectroscopy in her work.

The full article is linked below.

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Publication: Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)

Webinar On Demand: Application of Microfluidic Modulation Spectroscopy (MMS)for Characterizing the Secondary Structure of Mixed Food Protein Complexes