Professor Hwang In-ho (Department of Animal Science) received an academic award presented by the Korean Society of Animal and Food Science in recognition of excellence in domestic meat science research.

The Korean Society of Animal and Food Science reported that over the past five years Professor Hwang has produced research achievements in meat science, publishing a total of 59 scholarly articles, including 36 SCI papers, 20 SCIE papers, and three papers in journals registered with the Korea Research Foundation.

In particular, Professor Hwang, who has conducted a range of studies on Hanwoo, has clarified the distinctiveness of Hanwoo beef according to the functions and roles of proteolytic enzymes.

More recently, to demonstrate the excellence of Hanwoo, he conducted modeling research on how the fatty acid composition—abundant in Hanwoo beef—and proteolytic activity affect meat flavor, and published the results in the international journal Meat Science (2013).

Through this study, Professor Hwang reported that oleic acid, which is abundant in Hanwoo beef, generates stable aromatic compounds that enhance flavor, drawing attention from the global academic community.