Kyungsoo Woo Email & Phone Number

Lenexa, Ks

• Provided viable approaches on desirable texture generation for refrigerated food, frozen food, and plant-based meat alternative food product development • Provided solutions for clean label product development with natural texture ingredients and process technologies• Provided strategies to develop health-promoting products (fiber fortification, caloric reduction, fat reduction, sodium reduction, and sugar reduction) with satisfying consumer perception

Omaha, Nebraska, United States

• Led projects for plant-based meat product development for Gardein brand for cost savings (more than $2.5MM/year) and consumer quality improvement • Created and managed plant protein data base, “Plant Protein Playbook” on structure-function characterization of plant protein ingredients for product development• Developed ingredient and process technologies for High Moisture Extrusion process and implemented in full scale production for plant-based meat products for cost savings, texture improvement, and overall quality improvement • Developed ingredient and process application technologies for methyl cellulose replacement and titanium dioxide removal • Developed high pressure homogenization technology for stabilization of fat to improve texture and appearance of plant-based meat

• Supervised analytical lab and guided technicians for analytical and food application research for food products of Nestlé leading brands including Stouffer’s®, Lean Cuisine®, DiGiorno®, and Sweet Earth® • Served as an expert advisor and provided product development strategies for product developers using hydrocolloids, dietary fibers, starches, dairy ingredients, and plant-based proteins • Led projects including clean label texture generation (chemically modified starch replacement), fat reduction, and storage stability improvement with texture ingredients and process technologies• Served as a lead for Nestlé global R&D network, “Hydrocolloid & Starch Community” and “Emulsion & Form Network” in support of Nestlé Prepared Food business and developed proprietary technologies including Process for Making Plant Based Product (Patent Application 20210401010)• Led strategic partnerships with external R&D (global ingredient suppliers, industrial research labs, and academia) for cost effective clean label texture solutions and provided proprietary technologies including Starch Blends and Uses Thereof (Patent Application 20200367546) ion and texture optimization of food products (US Patent No. 62/016,924)• Honored by Nestlé Discovery Award Finalist (2015) for sodium reduction, while improving saltiness and overall flavor perception by food polymer process technologies (US Patent No. 61/822021 and US Patent No. 62/078036)

Atchison, Ks

• Developed and commercialized resistant starch technologies (US Patent 5,855,946, US Patent 6,299,907) for double digit million dollar sales/year and process technologies for cost savings about 1 million/year• Played crucial roles in licensing the technologies to 4 major ingredient manufactures for launching multiple dietary fiber products (Fibersym®, FiberRite®, Fibersym80ST®, ActiStar RT®) • Developed resistant starch technologies (US Patent 5,855,946, US Patent 6,299,907) for double digit million dollar sales/year and process technologies for cost savings about 1 million/year• Played crucial roles in licensing the technologies to 4 major ingredient manufactures for launching multiple dietary fiber products (Fibersym®, FiberRite®, Fibersym80ST®, ActiStar RT®) • Supported sales and marketing by actively contributing and organizing technical programs in trade shows and conferences including IFT, AACCI, AIB, ICCT, ACS, WMS workshop, and Int’l Starch Conference Supported technical sales by providing customer training/education with structure, texture and nutrition profile changes of specialty ingredients for food application and human consumption • Led analytical and application research collaboration with research partners including KSU, SDSU, U of Toronto, U of Nebraska, U of Arkansas, USDA, Medallion labs, Covance, and SillikerManaged legal and regulatory aspects of carbohydrate products regarding IP and FDA regulations.• Honored by MGPI Scientist of the Year Award (2005) for technology development and industrial scale production of specialty starch products and fat replacing dietary fiber products

Doctor Of Philosophy - Phd, Carbohydrate Chemistry / Cereal Science

Master Of Science - Ms, Carbohydrate Chemistry / Cereal Science

Master Of Science - Ms, Microbiology, General

Bachelor'S Degree, Food Science And Technology