Kyungsoo Woo Honored by Institute of Food Technologists

May 4, 2009



Kyungsoo Woo Honored by Institute of Food Technologists

Chicago, IL - Kyungsoo Woo, Principal Scientist, MGP Ingredients, has been selected as the winner of the 2009 Industrial Scientist Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

The IFT Industrial Scientist Award honors an IFT-member industrial scientist who has made a major technical contribution to the advancement of the food industry. The award will be presented at IFT’s Annual Meeting and Food Expo in Anaheim, CA on June 6th 2009 and includes a plaque and a $3,000 honorarium from IFT.

Woo’s research with phosphorylated cross-linked resistant starch showed that phosphorylated cross-linked RS4 is a highly concentrated form of dietary fiber that can be produced from any starch, including wheat, normal corn, high-amylose corn, potato, tapioca, oat, and banana. This discovery allowed commercialization of phosphorylated cross-linked resistant starch from wheat, tapioca, and potato starch.

Woo is currently working on the development of cross-linked resistant starch from other botanical sources. Applications for cross-linked resistant wheat starch include white breads, nutrition bars, cookies, muffins, waffles, buns, bagels, pastas, noodles, biscuits, snack foods, tortillas, brownies, pizza dough, pretzels, breakfast cereals, crackers, ice cream, and drinks.

IFT recognizes the many accomplishments that individuals and organizations have made to advance the food science industry and to help ensure safe, affordable, and nutritious foods to the world.  To honor these individuals and organizations, the IFT Awards Program was created. This program grants awards, fellowships, and prizes for outstanding accomplishments in all areas of food science and technology, administering 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program.


About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information on IFT, visit