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Jaekun Ryu

Ph.D. candidate
University of Massachusetts Amherst
Amherst, MA, United States

Jaekun Ryu is a Ph.D. candidate in the Food Science Department at the University of Massachusetts Amherst, specializing in structuring/texturizing non-animal protein sources and polysaccharides. His research focuses on developing innovative approaches to create meat analogs, exploring alternatives beyond extrusion methods. A former Fulbright grantee, Jaekun earned 3rd place in the 2024 IFT Proteins of the Future Challenge. He has authored over eight first-author publications in esteemed journals such as Food Hydrocolloids and the International Journal of Biological Macromolecules, demonstrating his commitment and contributions to advancing the field of sustainable food science.

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