EDITORIAL BOARD MEMBERS
Dr. Young W. Park is professor of Food Science at the Georgia Small Ruminant Research & Extension Center, in the Fort Valley State University and an Adjunct Professor Emeritus at the Department of Food Science & Technology, in the University of Georgia and currently working as an Adjunct Professor at the Mongolia International University and Mongolia Huree University. Previously, he served as Associate Professor and Research Scientist at the International Dairy Goat Research Center, Texas A&M University System, Prairie View A&M University, Prairie View, Texas (USA) during 1982-1997.
Dr. Park has more than 350 publications including 8 books, 43 chapters, 87 refereed journal articles, 187 abstracts, approximately 35 invited papers in national and international symposia and conferences. Dr. Park has been nominated to the 2000 outstanding scientists of the 21st century three times by the International Biographic Centre, Cambridge, England, since 2000.
Dr. Park has been invited to many international conferences and symposia to deliver special lectures, seminars, and workshops. These special lectures and symposia presentations include the World Animal Production Society Conferences, World Dairy Summits, IDF sponsored International symposia, International Goat Conferences, 1st Asia Dairy Goat Conference, International Congress of Nutrition, American Dairy Science/Animal Science Joint Conferences, and International Symposium on Food Safety Research in Korea, and Mongolia International University special lectures and laboratory training workshops.
Dr. Park has been awarded many achievement awards, including Morrison-Evans Outstanding Scientist Award, Land O’Lakes, Inc. Research Award, Kraft Foods Teaching Award in Dairy Manufacturing, John W. Blassingame Outstanding Scholar Award, Research Leader Award, and Distinguished Faculty Award, and Distinguished Alumni of the Year Award from his Alma Mater University.
Prof. Young W. Park’s research interest includes Nutrition and Food Science, nutrient metabolism in relation to obesity, Dairy Technology, Dairy Foods research with respect to nutritional, chemical, microbiological, textural, rheological and sensory evaluation of dairy products.