Prof. Lim has been working as a professor at Korea University since 1994. He received his doctoral degree at Kansas State University in 1990, and then worked as a research associate in the Department of Food Science and Human Nutrition at Iowa State University prior to the appointment at Korea University. He has served as directors in the Center for Advanced Food Science and Technology, and Wine Research Center at Korea University. For the industries in Korea, he has worked as technical consultant for Cheil Synthetic Ltd., and for Samlip Foods. In 2016, he served as the president of the Korean Society of Food Science and Technology. Major themes in his research are the elucidation of chemical structure and physical characteristics of various biomaterials for novel utilization, not only for foods but also cosmetics. The biomaterials currently interested include starches, gums, cereal brans, chestnut inner skins, etc. Various technologies using chemicals, physical treatments, and microbial fermentation were applied for structural modification and bio-function improvement. More than 300 scientific papers in SCI journals and 40 domestic and international patents have been published. Eight patents has been technically transferred to venture companies during the last 10 years to launch new foods and cosmetics.