Professor Shin has been a full time professor at Hanyang University for more than a decade and currently serves as the head of the Food Chemistry & Culinary Science laboratory in addition to instructing 6 undergraduate and 6 graduate courses in the field of food science and nutrition. Her academic background enables her to do so after having obtained her B. Sci. and M. Sci. degree at Yonsei University in Korea and her Ph. D. at Kyoto University in Japan. Since then, professor Shin’s career has been dedicated to enrich the field of knowledge of food science and nutrition. This task has been developed by carrying out extensive research in this topic with more than fifty publications in indexed journals under her name as well as 4 books related to nutrition management for the elderly and meal management for dysphagia, one which has won a best book award and the second one expected to be published this year. In addition to this, Professor Shin has successfully obtained more than 30 grants to fund her research which has dealt with the study of eating behaviors and mastication of the elderly, dementia prevention, texture modification of foodsfor Dysphagia, and functional compounds extracted from insects, to mention a few. Her interests and contributions to the field have propelled Prof. Shin to be invited to partake as a lecturer in a wide range of topics related to the food and nutrition field such as molecular gastronomy and elderly meal development and nutrition management. Professor Shin’s capabilities have been recognized not only in Korea but abroad. It is necessary to remark her international orientation as she has been actively involved in sharing her knowledge in France as a recurring invited professor for the FIPDes Erasmus Mundus program as well as appearances in prestigious universities in Japan and Thailand, among others. The previously mentioned accomplishments have gained her the consideration for many important positions in various institutions such as the Korean DYSPHAGIA society and the Korean Academy of Food Culture for which she has acted as General Director as well as being editor of journals such as the Korean Journal of Food Science and Technology. In addition, Professor Shin currently serves as an Editorial Manager in International Journal of Biological Macromolecules(IF 4.783).