Dr. Seo conducts basic and applied research to address a better understanding of the role of sensory aspects in food perception and acceptance. The multidisciplinary research focuses on four areas: chemosensory perception and multisensory integration, new methodology of sensory and consumer testing, food neuropsychophysiology, and eating behavior. Additionally, the research program is designed to enhance knowledge and background of sensory disorder induced food perception and eating behavior.
- Understand the role of sensory cues in food perception and acceptance.
- Determine the neural mechanism underlying chemosensory perception and mulitsensory integration.
- Determine the effect of sensory disorder on food perception and eating behavior.
- Develop new methodologies for sensory and consumer testing.
- Develop instrumental methods showing a high correlation with human sensory perception.
FDSC 400V: Special Problems
FDSC 4413/5413: Sensory Evaluation of Food (with Lab)
FDSC 472V/602V: Special Topics: Culiary to Max Quality
FDSC 5001: FDSC Seminar
FDSC 509V: Special Problems Research
FDSC 602V: Special Topics: Chemosensory Perception and Measurement
Doctor of Medical Science- Technical University of Dresden, Dresden, Germany (Department of Otorhinolaryngology)
Ph.D.- Seoul National University, Seoul, Republic of Korea (Department of Food and Nutrition)
M.S.- Seoul National University, Seoul, Republic of Korea (Department of Food and Nutrition)
B.S.- Korea University, Seoul, Republic of Korea (Department of Food Resources)
Selected Publications (Full list: https://scholar.google.com/citations?user=mA12HwsAAAAJ&hl=en&oi=ao)
Seo HS*, Adams SH, Howard L, Brownmiller C, Hogan V, Chen JR, Pramudya RC (2020) Children's liking and wanting of foods vary over multiple bites/sips of consumption: A caste study of foods containing wild blueberry powder in the amounts targeted to deliever bioactive phytonutrients for children. Food Research International, 131: 108981.DOI: 10.1016/j.foodres.2020.108981.
Pramudya RC, Seo HS* (2019) Hand-feel touch cues and their influences on consumer perception and behavior with respect to food products: A review. Foods, 8: 259. DOI: 10.3390/foods8070259.
Singh A, Beekman TL, Seo HS* (2019) Olfactory cues of restaurant wait staff modulate patrons’ dining experiences and behavior. Foods, 8: 619. DOI: 10.3390/foods8120619.
Chapko MJ, Seo HS* (2019) Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis. Food Research International, 121: 612-621.
Samant SS, Seo HS* (2019) Personality traits affect the influences of intensity perception and emotional responses on hedonic rating and preference rank toward basic taste solutions. Journal of Neuroscience Research, 97: 276-291.
Pramudya RC, Seo HS* (2018) Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. Food Research International. 105: 724-732.
Pramudya RC, Seo HS* (2018) Influences of product temperature on emotional responses to, and sensory attributes of, coffee and green tea beverages. Frontiers in Psychology, 8: e2264, DOI: 10.3389/fpsyg.2017.02264.
Samant SS, Chapko MJ, Seo HS* (2017) Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions. Food Research International, 100: 325-334.
Jarma Arroyo SE, Seo HS* (2017) Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale. Journal of Sensory Studies, 32: e12295.
Cho S, Camacho A, Patten E, Costa D, Damiao BS, Fuller R, da Palma L, Seo HS* (2017) The effect of cigarette smoking on chemosensory perception of common beverages. Chemosensory Perception, 10: 1-7.
Samant SS, Wilkes K, Odek Z, Seo HS* (2016) Tea-induced calmness: Sugar-sweetened tea calms consumers exposed to acute stressor. Scientific Reports, 6: 36537, DOI: 10.1038/srep36537.
Luckett C, Meullenet JF, Seo HS* (2016) Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Quality and Preference, 51: 8-19.
Cho S, Yoon SH, Min J, Lee S, Tokar T, Lee SO, Seo HS* (2016) Variations in U.S. consumers’ acceptability of Korean rice cake, Seolgitteok, with respect to sensory attributes and nonsensory factors. Journal of Food Science, 81: S199-S207.
Yang FL, Cho S, Seo HS* (2016) Effects of light color on consumers’ acceptability and willingness to eat apples and bell peppers. Journal of Sensory Studies, 31: 3-11.
Van Loo EJ*, Caputo V, Nayga RM, Seo HS, Zhang B, Verbeke W (2015) Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes. Ecological Economics, 118: 215-225.
Luckett CR, Oswald CG, Wilson MM, Pinto de Carvalho Alves M, Sullivan LB, Ferreira Floriano G, Bezerra de Holanda J, Seo HS* (2015) Chronic stress decreases liking and satisfaction of low-calorie chips. Food Research International, 76: 277-282.
Cho S, Han A, Taylor MH, Huck AC, Mishler AM, Mattal KL, Barker CA, Seo HS* (2015) Blue lighting decreases the amount of food consumed in men, but not in women. Appetite, 85: 111-117.
Zhang B, Seo HS* (2015) Visual attention toward food-item images can vary as a function of background saliency and culture: An eye-tracking study. Food Quality and Preference, 41: 172-179.
Kim JW, Samant SS, Seo Y, Seo HS* (2015) Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits. Appetite, 84: 73-78.
García-Segovia P, Harrington RJ, Seo HS* (2015) Influences of table setting and eating location on food acceptance and intake. Food Quality and Preference, 39: 1-7.
Fiegel A, Meullenet JF, Harrington RJ, Humble R, Seo HS* (2014) Background music genre can modulate flavor pleasantness and overall impression of food stimuli. Appetite, 76: 144-152.
Mony P, Tokar T, Pang P, Fiegel A, Meullenet JF, Seo HS* (2013) Temperature of served water can modulate sensory perception and acceptance of food. Food Quality and Preference, 28: 449-455.
Seo HS*†, Lohse F†, Luckett CR, Hummel T (2014) Congruent sound increase odor pleasantness. Chemical Senses, 39: 215-228 († Co-first author).
Seo HS, Iannilli E, Hummel C, Okazaki Y, Buschhüter D, Gerber J, Krammer GE, van Lengerich B, Hummel T* (2013) A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study. Human Brain Mapping, 34: 62-76.
Seo HS*, Hummel T (2011) Auditory-olfactory integration: congruent or pleasant sounds amplify odor pleasantness. Chemical Senses, 36: 301-309.
Seo HS, Arshamian A, Schemmer K, Scheer I, Sander T, Ritter G, Hummel T* (2010) Cross-modal integration between odors and abstract symbols. Neuroscience Letters, 478: 175-178.
Seo HS*, Roidl E, Müller F, Negoias S (2010) Odors enhance visual attention to congruent objects. Appetite, 54: 544-549.
Seo HS*, Lee SY, Hwang IK (2009) Development of sensory attribute pool of brewed coffee. Journal of Sensory Studies, 24: 111-132.
Seo HS*, Lee M, Jung YJ, Hwang IK* (2009) A novel method of descriptive analysis on hot brewed coffee: time scanning descriptive analysis. European Food Research and Technology, 228: 931-938 (* Co-corresponding author).
Seo HS*, Hummel T (2009) Effects of olfactory dysfunction on sensory evaluation and preparation of foods. Appetite, 53: 314-321.
Seo HS, Hirano M, Shibato J, Rakwal R*, Hwang IK, Masuo Y (2008) Effects of coffee bean aroma on the rat brain stressed by sleep deprivation: a selected transcript- and 2D gel-based proteome analyses. Journal of Agricultural and Food Chemistry, 56: 4665-4673.
Associate Professor, University of Arkansas, Department of Food Science
Center Director, University of Arkansas Sensory Science Center
Assistant Professor, University of Arkansas, Department of Food Science
The 2019 Samuel Cate Prescott Award for Research, The Institute of Food Technologists (IFT)
The 2018 Gamma Sigma Delta Faculty Research Award - Arkansas Chapter
The 2017 Research Progress Award, The Korean Society of Food Science and Technology (KoSFoST)
Top Research Presentation Honors
Harrington R, Seo HS, Min J, The Enometrics XX Conference in Talca, Chile.
2011 & 2012
Polak Junior Scientist Travel Awards, The Association for Chemoreception Sciences (AChemS), U.S.A.
Editors and Editorial Board Members in Peer-Reviewed Journals:
Food Research International
Current Opinion in Food Science - Sensory Science and Consumer Perception (2021)
Editorial Board Member
Journal of Sensory Studies
Food Quality and Preference
Journal of Food Science
Journal of Culinary Science & Technology
Korean Journal of Food and Cookery Science
Journal of the East Asian Society of Dietary Life (2014-2015)
Reviewer Editor Members
Frontiers in Psychology: Perceptual Science
Frontiers in Psychology: Cognitive Science
Frontiers in Integrative Neuroscience