Youngjoo Kwon | Design of Experiments (DOE) | Research Excellence Award

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Prof. Youngjoo Kwon | Design of Experiments (DOE) | Research Excellence Award

Ewha Womans University | South Korea

Dr. Youngjoo Kwon is a highly accomplished professor in the College of Pharmacy and Graduate School of Pharmaceutical Sciences at Ewha Womans University, where she has held influential leadership roles including Director of the Ewha Drug Development Research Core Center, Chair of the Graduate School, and Director of a major convergence education program. After completing her Ph.D. in Analytical Chemistry at the University of Houston and postdoctoral training at Baylor College of Medicine, she established a research laboratory that integrates advanced analytical instrumentation such as HPLC, GC-MS, LC-MS/MS, and NMR with computational modeling and diverse biochemical, molecular, and cellular biology platforms. Her interdisciplinary research spans metabolite profiling of endogenous and xenobiotic compounds, development of isozyme-selective enzyme inhibitors, and elucidation of the non-canonical cytosolic functions of the transcription factor ELF3/ESX, particularly its interaction with MED23 in driving metastasis and drug resistance in various cancers. Additionally, her laboratory develops and evaluates small-molecule modulators against challenging disease targets related to cancer, fibrosis, and neurodegeneration. Over her prolific scientific career, Dr. Kwon has published more than 175 peer-reviewed documents, accumulated over 5,053 citations, and achieved an h-index of 35, underscoring both the breadth and lasting impact of her contributions to pharmaceutical sciences and biomedical research. Her work has appeared in leading journals and has resulted in patents and successful licensing initiatives, demonstrating strong translational value. Dr. Kwon’s achievements have earned her numerous honors from major scientific societies, including awards from the Korean Society of Applied Pharmacology, the Pharmaceutical Society of Korea, and a ministerial award from the Ministry of Trade, Industry and Energy. She is also deeply engaged in national regulatory and scientific policy activities, serving on advisory committees for the Ministry of Food and Drug Safety, the Korea Drug Development Fund, and several national research and technology evaluation boards. In addition, she contributes to the global scientific community through editorial roles in multiple international journals. Her research philosophy-rooted in mechanistic understanding, analytical innovation, and therapeutic development-continues to drive advancements in areas such as KRAS-mutant colorectal cancer, hepatic fibrosis, and metastatic progression, solidifying her standing as a leading scientist shaping next-generation drug discovery and disease-targeted interventions.

Profiles: Scopus | Google Scholar | Orcid

Featured Publications

Herve | Design of Experiments (DOE) | Best Researcher Award

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Prof. Herve | Design of Experiments (DOE) | Best Researcher Award

INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy | France

Prof. Herve Jacques Marie This von Kientzheim is a French physical chemist, consultant professor at AgroParisTech and researcher at INRAE, internationally recognized as the co-founder with Nicholas Kurti of the scientific discipline of molecular and physical gastronomy. Passionate about chemistry since childhood, he studied at Janson de Sailly High School before training in physical chemistry at ESPCI ParisTech and modern literature at the University of Paris IV, then developed pioneering work first in a personal laboratory and later at the Collège de France, invited by Nobel laureate Jean-Marie Lehn. Over his prolific career he has created and directed several major initiatives: the INRAE-AgroParisTech International Centre of Molecular and Physical Gastronomy, the Science and Food Culture Foundation of the French Academy of Sciences, the Institute of Advanced Studies in Gastronomy (University of Reims Champagne-Ardenne / Cordon Bleu Institute), the International Journal of Molecular and Physical Gastronomy, and the Academic Notes of the French Academy of Agriculture. He has also been a scientific advisor to the journal Pour la Science and organizer of the International Workshops on Molecular Gastronomy and the French national seminars on the subject. His research, supported by collaborations with chefs such as Pierre Gagnaire, has explored the physical and chemical mechanisms underlying culinary transformations (coagulation, emulsions, foams, gels, aromas), the clarification of traditional culinary “precisions,” and the development of “note-by-note cuisine,” a novel approach that constructs dishes from pure compounds rather than traditional ingredients. Beyond laboratory work, he has influenced public education through initiatives such as the Experimental Taste Workshops, contributions to culinary training curricula, and numerous radio and television programs. Author of about twenty books and many scientific and professional articles, Herve This has lectured worldwide, promoting the integration of science and gastronomy. According to his academic impact includes around 1,900 citations, an h-index of 22, and more than 130 indexed documents, reflecting his enduring influence at the crossroads of chemistry, food science, and culinary innovation..

Profiles: Scopus | Google Scholar | Orcid

Featured Publications

“Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem”

“Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy?”

“Improving the Understanding of Chemistry by Using the Right Words: Employing Inorganic Formulas to Convey Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: Transforming Inorganic Formulas for Insight into Chemical Structure”

“Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules”