Professor Suk published a book, “Koreans’ Colors, Tastes, & Styles (한국인의 색, 맛, 멋)”, and Dr.Yoon-Sook Kim, a senior scientist at Korea Food Research Institute participated as the second author. The book mainly documents the output of the research project, “A proposal of creative food color based on the affective effect”, placed by Korea Research Food Institute. Furthermore, authors deeply appreciate Ottogi foundation(오뚜기 재단) for the research grant particularly dedicated to this book publication.
