The Ottogi Ham Tae-ho Foundation announced on October 26 that it held the "34th Ottogi Ham Tae-ho Academic Award Ceremony" in collaboration with the Korean Nutrition Society on October 23 at Seoul Dragon City.
Professor Lee Hae-jung of Gachon University was selected as the award recipient for her contributions to research aimed at improving public health and establishing national nutrition research infrastructure. Ham Young-jun, chairman of the Ottogi Ham Tae-ho Foundation, presented her with a plaque and a cash prize of 30 million won.
Professor Lee has led efforts to establish the National Health and Nutrition Survey system and enhance the nutrition database for the Korean Genome Epidemiology Study. She has also driven academic and industrial achievements through human application trials of traditional foods and functional materials, as well as research projects on precision nutrition based on artificial intelligence and gut microbiomes. Currently a full member of the Korean Academy of Science and Technology, Professor Lee has published 185 SCI(E)-level papers and holds 16 domestic and international patents.
The Ottogi Ham Tae-ho Foundation established the academic award in 2009 to recognize researchers who contribute to the advancement of the food industry and improvement of dietary habits. This year, the award's scope has been expanded to include the Korean Nutrition Society, in addition to the Korean Society of Food Science and Technology and the Korean Society of Food and Nutrition, making it one of the three major academic societies in the food and nutrition field. With this latest award, the total number of recipients has reached 34.
In addition to the academic award, the foundation also operates a research funding program. Since supporting three researchers with a total of 225 million won in 2013, it has provided a total of 14.1 billion won to 92 researchers to date.
A representative from the Ottogi Ham Tae-ho Foundation stated, "We continue to promote academic exchange and research activities to broaden the base of the food and nutrition field. We will also continue to support the development and competitiveness of the domestic food and nutrition academic community."
* This article has been translated by AI.
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