Global Center for K-Food

05/09/2026

Congratulations to Sophia Stanzo, who walked across the stage at today's commencement to receive her master's degree!

Sophia is officially our first student to graduate with an academic degree based on a thesis or dissertation focused on Korean food. She also earned the Graduate Certificate in Educational Statistics and Research Methods, completing five courses totaling 15 credit hours at the University of Arkansas.

We are incredibly proud of Sophia and all she has accomplished. She is now an expert in sensory and consumer science, Korean food, and data science. She will soon begin her industry career at GALLO, and we wish her all the best in this exciting new adventure!

03/06/2026

We had a wonderful opportunity to participate in Multicultural Week at Owl Creek Elementary School, where our team engaged with students and teachers in a meaningful cultural learning experience.

Over two days, we delivered interactive lectures and hands-on activities to 3rd and 4th grade students across 11 classrooms. Our goal was to introduce students to different cultures in an engaging and memorable way.

Dr. Han-Seok Seo (Professor and Director of University of Arkansas Sensory Science Center and Global Center for K-Food) led sessions about South Korea, sharing insights into culture, cuisine, dance, and traditional outdoor games.

Ms. Natalia Calderon (Ph.D. student) introduced students to Guatemala, highlighting its culture, cuisine, dance, and traditional games through engaging activities.

Ms. Sophia Stanzo (M.S. student) moderated the event, while Mr. Lei Chen (Ph.D. student) and Ms. Nguyen Ngo (Lab Manager) also participated in the lectures and hands-on activities.

Students also enjoyed tasting sessions featuring Korean food, experiencing culture through new flavors and textures.

It was incredibly rewarding to see the students’ curiosity, attention, and enthusiasm for learning about cultures from around the world. Their smiles and excitement made this experience meaningful for our team.

We would like to extend our sincere thanks to Ms. Olivia Murphy, ESL teacher at Owl Creek Elementary, for organizing and supporting this wonderful event.

We are already looking forward to collaborating with more schools in the near future and continuing to create meaningful cultural learning experiences for students.

11/22/2025

November 22nd is Kimchi Day! 🎉

Why November 22nd? The data symbolizes Kimchi's composition of 11 key ingredients and its 22 remarkable health benefits. A perfect representation of this beloved Korean staple.

In celebration of Kimchi Day, our trained sensory panel at the University of Arkansas Sensory Science Center developed a Kimchi lexicon to better capture and communicate its unique sensory profile. Huge thanks to our trained panel, Nguyen Ngo, and Sophia Stanzo for leading this exciting development!

Additionally, Natalia Calderon and Nguyen Ngo organized a Kimchi and Beverage Pairing session during the IFT Ozark Section Kick-Off Event, an incredibly engaging and inspiring experience that brought the flavors of Kimchi to life.

Here is to celebrating such a delicious complexity of Kimchi!

11/04/2025

Excited to share that our M.S. student, Sophia Stanzo, has published a fascinating article exploring the history and sensory dimensions of Korean cuisine.

If you are interested in food culture, sensory science, and culinary history, be sure to give it a read!

By Sophia Stanzo In recent years, Korean food has become more popular through the cultural influence of K-pop and K-dramas. I am a proud member of the Global Center for K-Food (Korean food).

08/14/2025

If you are curious about Korean culture and language, here is an exciting opportunity!

The University of Arkansas – Fayetteville is offering a brand-new course, “Korean ABC and Culture for Beginners,” taught by Professor SUNG HYE YANG in the Department of World Languages, Literatures & Cultures.

Whether you are a complete beginner or just eager to explore Korea’s rich traditions, this class is a great place to start.

Learn some basics of Korean language and culture in this special topics 1-credit-hour course, which will be offered Wednesdays during the fall semester's second 8-week session