JBNU Doctoral student Hwang In-seo, from the Department of Food Science & Human Nutrition, won the Best Paper Award at the International Symposium and Annual Meeting of the KoSFoST (Korean Society of Food Science and Technology). Hwang presented an aroma wheel that explains the aromas of Korean-style doenjang (traditional Korean fermented soybean paste) by investigating its differing characteristics sold nationwide, and received favorable reviews for presenting the results of its different characteristics by region. Unlike modern doenjang, traditional Korean-style doenjang has the characteristics of having plentiful aromas due to the involvement of various microorganisms through the natural fermentation process. Hwang said, “Through this study, I confirmed the characteristics of the aromas of doenjang produced through the traditional natural fermentation process. I expect that this result will be used as the basic data for future research on the aroma of Korean-style doenjang.”