2016: Kee-Hong Kim, PhD
Dr. Kim is the ninth recipient of the ASN McCormick Science Institute Research Award. He is Associate Professor of Food Science, Purdue University. He received his doctorate degree in Food Science from Rutgers University where he studied under George Carman. He then was given the opportunity for post-doctoral training in the area of transcriptional regulation of adipogenesis and adipose tissue biology at the Department of Nutritional Sciences and Toxicology with Hei Sook Sul, University of California, Berkeley. He served as an assistant professor at Medical College of Wisconsin before accepting a position at the Department of Food Science, Purdue University in 2007. His research focuses on understanding the role of natural bioactive molecules found in culinary herbs and spices, and fruits and vegetables in adipose tissue development and their underlying mechanisms. His research also focuses on developing effective means to prevent and/or treat obesity and its related metabolic disorders using dietary compounds and their synthetic analogues. His recent works include investigation of the role of curcumin in adipogenesis and adiposity-dependent intestinal tight-junction, as well as the development of methods to improve bioavailability of curcumin. He has also studied the role of resveratrol analogues in lipid metabolism of adipose tissue and its impact on the development of obesity, and the metabolic link between adiposity and cancer. His research has been supported by funds from NIH, USDA and industry. He has won several research awards including ASNKorean Nutrition Society (KNS) award (2015) and Ralph W. and Grace M. Showalter Trust Awards (2009 and 2011). He is also an active member of ASN and currently serves on the Editorial board for Journal of Biological Chemistry, Journal Analytical Biochemistry and Journal of Medicinal Food.