fnctId=profl,fnctNo=110 인물소개 리스트 교수 손종연 상세보기 직위 교수 전화번호 031-670-5155 소속 식품생명공학전공 전공 식품화학 연구실 제2공학관 106호 교수소개 교수 손종연 소속 식품생명공학전공 직위 교수 전화번호 031-670-5155 전공 식품화학 연구실 제2공학관 106호 이메일 nawin98@hknu.ac.kr 학력 및 경력 농학박사 연구실적 및 저서 식품분석화학, 손종연, 한경대학교 (2008) 식품화학, 손종연외 3인, 도서출판 진로(2008) 식용유지학, 손종연, 도서출판 진로(2008) 최신식품화학, 손종연, 도서출판 진로(2008) 식품분석실험, 손종연, 도서출판 진로(2008) 한국식문화사 손종연 도서출판 진로(2009) 정우열, 김성기, 손종연, 2008. Aspergillus oryzae 또는 Bacillus natto 발효콩의 Isoflavone 함량과 생리활성, 한국식품영양과학회지 37(2), 141-147 김은주, 황성연, 손종연. 2009. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성 한국식품영양과학회지 38(3): 280-286 Ok-Hwan Lee, Boo-Yong Lee, Jun-soo Lee, Hee-Bong Lee, Cheon-Seok Park, Kalidas Shetty, Young-Cheul Kim Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities Bioresource Technology, Elsevier Ltd 100: 6107-6113(2009. 7) 손종연 2010. 향신료 메탄올추출물의 항산화 및 항균효과 한국식품영양과학회지 39(5), 648-654(2010. 5) Heeok Hong, Oliver D. Abanto, Ki-Hyun Kim, Ki-Taeg Nam, Jong-Youn Son, Woo-Suk Jung, In-Sik Nam and Seong-Gu Hwang. 2010. The effects of dietary soybean fermented with Aspergillus oryzae or Bacillus natto on egg production and egg lipid composition in layer. 한국축산식품학회지. 30(4): 609-616 손종연, 김태옥 2011. 한국전통차의 생리활성 및 항산화효과. 한국조리과학회지. 27(5): 567-575 손종연, 강근옥. 2012. 닭튀김 횟수에 따른 튀김닭 및 튀김유의 품질 특성의 변화 동아시아식생활학회지, 22(4): 527-534 손종연, 강근옥 2012. 닭튀김유의 품질 특성에 대한 Oil-water fryer의 효과, 한국조리과학회지, 28(4):443-450 교수 정하열 상세보기 직위 교수 전화번호 031-670-5156 소속 식품생명화학공학부 전공 식품천연물학/기기분석 연구실 2공학관 210호 교수소개 교수 정하열 소속 식품생명화학공학부 직위 교수 전화번호 031-670-5156 전공 식품천연물학/기기분석 연구실 2공학관 210호 이메일 chy@hknu.ac.kr 학력 및 경력 공학박사(식품생물공학, 연세대) 선임연구원(CJ 제일제당 식품연구소) 교수 약력 현) 한국유산균 프로바이오틱스학회 회장, 현) 사단법인 한국전통발효식품협회 이사 현) 한국식품연구원 과제평가 위원 전) C J 제일제당 식품연구소 선임연구원 역임 전) 식품의약품안전처 건강기능식품 심의위원 역임 전) 한국식품과학회 학술간사, 사업간사, 재무간사 및 재정위원장 역임 전) 오뚜기 재단 카레향신료 연구회 회장 역임 전) 한국유산균 프로바이오틱스학회 부회장, 간사장 및 학술간사 역임 전) 한국 식품기술사회 학술간사 연구실적 및 저서 GC-MS에 의한 폴리코사놀 유화액의 정량분석 (한국산업식품공학회지, 20/3, 2016) 전통발효식품의 나트륨 저감화 (식품과학과 산업, 49/2, 2016) 레토르트 파우치된 카레소스의 살균 및 저장 조건에 따른 품질변화 (한국산업식품공학회지, 19/4, 2015) 발효명일엽의 품질특성 (한국산업식품공학회지, 19/1, 2015) Leuconostoc mesenteroides 유래 plasmid 특성 및 벡터 개발 (한국유산균학회지, 2/2, 2014) 건강식품소재로서 발효울금의 특성 (한국산업식품공학회지, 18/2, 2014) 쌀단백질 잔사 효소분해물의 풍미증진효과 (한국산업식품공학회지, 18/2, 2014) Proximate copmposition, amino acid, mineral, and heavy metal content of dried laver (Preventive nutrition and Food Science, 18/2, 2013) 발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE2 생성에 미치는 영향 (한국산업식품공학회지, 17/1, 2013) Lactobacillus plantarum를 이용한 유산균발효 및 열처리가 마늘의 향기성분 및 항산화활성에 미치는영향 (한국산업식품공학회지, 16/4, 2012) 동치미로부터 분리한 Lactobacillus sakei J4의 항균활성 및 생균제로서 특성 (한국산업식품공학회지, 16/2, 2012) An active extract of Ulmus pumila inhibits adipogenesis through regulation (Food and Chemical Toxicology, 50/6, 2012) 쌀단백질 잔사발효물이 효모추출물의 맛특성에 미치는 영향 (한국산업식품공학회지, 15/4, 2011) 쌀단백질 효소분해물을 이용한 효모추출물의 제조 (한국산업식품공학회지, 15/3, 2011) 발효생강의 품질 특성 (한국식품과학회지, 43/3, 2011). Taste Characteristics of Commercial Low-Salinity Kimchi. 2020. Food Eng Prog 24(2) 99-103 Quality Characteristics of the Fermented Mulberry Leaves. 2019. Food Eng Prog 23(4) 251-257 Microbial quality of reduced-sodium napa cabbage kimchi and its processing. 2019. Food Sci Nutr 7(2) 628-635 Analysis of Sodium Content and Tastes Properties of Ramyeon Cooked by Different Recipes. 2018. Korean J Food Cook Sci 34(5) 450-457 Quantitative analysis of polycosanol emulsion with GC-MS. 2016. Food Eng Prog 20(3) 218-222 Sodium reduction in traditional fermented foods. 2016. Food Sci Ind 49(2) 34-44 Quality Changes of Retort Pouched Curry Sauce by Various Sterilization and Storage Conditions. 2015. Food Eng Prog 19(4) 353-359 Quality characteristcs of the fermented Angelica leaves. 2015. Food Eng Prog 19(1) 14-20 Plasmid characteristics and vector development from Leuconostoc mesenteroides. 2014. Curr Topp Lact Acid Bact probiotics 2(2) 84-86 Taste enhancing effects of Enzyme Hydrolysates of Rice Protein Residue. 2014. Food Eng Prog 18(2) 140-145 Characteristics of Fermented Curcuma as a Health Food Ingredient. 2014. Food Eng Prog 18(2) 79-86 Proximate copmposition, amino acid, mineral, and heavy metal content of dried laver. Prev nutr Food Sci 139-144 Effects of the Fermented Ginger Extracts on the Production of NO and PGE2 in RAW 264.7 Macrophages. 2013. Food Eng Prog 17(1) 55-61 Effect of fermentation with Lactobacillus plantarum and heat processing on the anti-oxidant activity and volatile composition of garlic. 2012. Food Eng Prog 16(4) 374-380 Antimicrobial Activity of Lactobacillus sakei J4 Isolated from Korean Dongchimi and Its Probiotic Properties. 2012. Food Eng Prog 16(2) 122-128 An active extract of Ulmus pumila inhibits adipogenesis through regulation. 2012. Food Chem Toxi 50(6) 2009-2015 Effect of Fermented Rice Protein Residue on the Taste Property of Yeast Extract. 2011. Food Eng Prog 15(4) 413-419 Preparation of Yeast Extract Using an Enzyme Hydrolysate of Rice Protein. 2011. Food Eng Prog 15(3) 243-249 Quality properties of fermented Gingers. 2012. Korean J Food Sci Technol 43(3) 249-254 Isolation and Characterization of a water-soluble polysaccharide from the mycelia of solid cultured Agaricus blazei Murill. 2005. Food Sci. Biotechnol. 14(2) 259-262 교수 심재용 상세보기 직위 교수 전화번호 031-670-5158 소속 식품생명공학전공 전공 식품공학 연구실 2공학관 208호 교수소개 교수 심재용 소속 식품생명공학전공 직위 교수 전화번호 031-670-5158 전공 식품공학 연구실 2공학관 208호 이메일 jyshim@hknu.ac.kr 학력 및 경력 코넬대학교 박사 연구실적 및 저서 2012. 포도첨가 막걸리의 양조특성. Food Eng. Prog. 16: 263-269. 2012. Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurt. Int. J. Dairy Technol. 65: 423-428. 2012. Structural and physicochemical properties of starch gels prepared from partially modified starches using Thermus aquaticus 4-α-glucanotransferase. Carbohyd. Polym. 87: 2455-2463 2011. Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions. Food Chem. 128: 266-275. 2011. Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage. Food Sci. Biotechnol. 20: 687-694. 부교수 하재원 상세보기 직위 부교수 전화번호 031-670-5153 소속 식품생명공학전공 전공 식품미생물학 연구실 제2공학관 209호 교수소개 부교수 하재원 소속 식품생명공학전공 직위 부교수 전화번호 031-670-5153 전공 식품미생물학 연구실 제2공학관 209호 이메일 hjw@hknu.ac.kr 학력 및 경력 학력 고려대학교 식품공학과 이학사 서울대학교 식품생명공학전공 농학박사 주요경력 CJ 제일제당 서울대학교 식품안전성 및 독성연구센터 박사후연구원 연구실적 및 저서 논문실적 (SCIE 주저자) Jee, D.Y., Cha, S.Y., Ha, J.W.*. 2023. Evaluation of low-energy X-rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce. Journal of Food Safety. In press. Seok, J.H., Ha, J.W.*. 2023. Susceptibility of Listeria monocytogenes and Staphylococcus aureus grown under high salt conditions to X-ray irradiation. Food and Bioprocess Technology. In press. Jee, D.Y., Ha, J.W.*. 2023. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid. Food Microbiology. 112: 104233. Khalid N., Sammi S., Miskeen S., Khan I., Inam-u-llah, Liaquat M., Anwar K., Khan A., Shah A.M., Shah A.S., Al-Judaibi A.A.M., Ha, J.W.*, Jahangir M.*. 2023. Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food Science and Biotechnology. 32: 1281-1296. Lee, J.I., Cha, S.Y., Lee, C.G., Ha, J.W.*, Park, S.J.*. 2022. Application of bottom ash from cattle manure combustion for removing fluoride and inactivating pathogenic bacteria in wastewater. Chemical Engineering Research and Design. 187: 319-331. Cha, M.Y., Ha, J.W.*. 2022. Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces. Food Microbiology. 106: 104054. Lim, J.S., Ha, J.W.*. 2022. Growth temperature-induced changes in resistance of Listeria monocytogenes and Yersinia enterocolitica to X-ray irradiation. Food Microbiology. 105: 104029. Jeong, Y.J., Ha, J.W.*. 2022. Synergistic antimicrobial effect of UV-A irradiation and malic acid combination treatment against foodborne pathogens on spinach and the underlying mechanism. Food and Bioprocess Technology. 15: 379-390. Jee, D.Y., Ha, J.W.*. 2021. Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel. Food Research International. 150: 110773. Lim, J.S., Ha, J.W.*. 2021. Growth-inhibitory effect of X-ray irradiation on gram-negative and gram-positive pathogens in apple, orange, and tomato juices. Food and Bioprocess Technology. 14: 1909-1919. Lim, J.S., Ha, J.W.*. 2021. Growth temperature influences the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on lettuce to X-ray irradiation. Food Microbiology. 99: 103825. Cho, G.L., Ha, J.W.*. 2021. Synergistic effect of citric acid and xenon light for inactivating foodborne pathogens on spinach leaves. Food Research International. 142: 110210. Seok, J.H., Ha, J.W.*. 2021. Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese. Food Control. 124: 107861. Lim, J.S., Ha, J.W.*. 2021. Effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to X-ray irradiation in apple juice. Food Control. 120: 107489. Jeon, M.J., Ha, J.W.*. 2020. Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce. Food Microbiology. 92: 103584. Jeon, M.J., Ha, J.W.*. 2020. Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves. Food Microbiology. 91: 103543. Cho, G.L., Ha, J.W.*. 2020. Erythrosine B (Red dye No. 3): a potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice. Journal of Food Safety. e12813. Jeon, M.J., Ha, J.W.*. 2020. Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action. Food Microbiology. 87: 103387. Park, J.S., Ha, J.W.*. 2020. Synergistic antimicrobial effect of X-ray and curcumin against Listeria monocytogenes on sliced cheese. Food Control. 110: 106986. Jeong, Y.J., Ha, J.W.*. 2019. Simultaneous effects of UV-A and UV-B irradiation on the survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in buffer solution and apple juice. Journal of Food Protection. 82: 2065-2070. Park, J.S., Ha, J.W.*. 2019. Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms. Food Microbiology. 84:103277. Jeong, Y.J., Ha, J.W.*. 2019. Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms. Food Control. 106:106698. Song, W.J., Chung, H.Y., Kang, D.H., Ha, J.W.*. 2019. Microbial quality of reduced-sodium napa cabbage kimchi and its processing. Food Science & Nutrition. 7: 628-635. Cho, G.L., Ha, J.W.*. 2019. Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action. Food Control. 96: 343-350. Park, J.S., Ha, J.W.*. 2019. X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms. International Journal of Food Microbiology. 289: 127-133. Jeon, M.J., Ha, J.W.*. 2018. Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions. LWT-Food Science and Technology. 98: 591-597. Ha, J.W., Kang, D.H. 2018. Effect of intermittent 222 nm krypton-chlorine excilamp irradiation on microbial inactivation in water. Food Control. 90:146-151. Park, I.K.1,Ha, J.W.1, Kang, D.H. 2017. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice. BMC Microbiology. 17: 117. (1co-first authors) Ha, J.W., Lee, J.I., Kang, D.H. 2017. Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms. International Journal of Food Microbiology. 243: 96-102. Ha, J.W., Back, K.H., Kim, Y.H., Kang, D.H. 2016. Efficacy of UV-C irradiation for inactivation of food-borne pathogens on sliced cheese packaged with different types and thicknesses of plastic films. Food Microbiology. 57: 172-177. Ha, J.W., Kang, D.H. 2015. Combining lactic acid spray with NIR radiant heating to inactivate Salmonella enterica serovar Enteritidis on almond and pine nut kernels. Applied and Environmental Microbiology. 81(13): 4517-4524. Ha, J.W., Kang, D.H. 2015. Enhanced inactivation of food-borne pathogens in ready-to-eat sliced ham by NIR heating combined with UV-C irradiation and mechanism of the synergistic bactericidal action. Applied and Environmental Microbiology. 81(1): 2-8. Back, K.H.1,Ha, J.W.1, Kang, D.H. 2014. Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce. Food Control. 44: 78-85. (1co-first authors) Ha, J.W., Kang, D.H. 2014. Inactivation kinetics of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham by near-infrared heating at different radiation intensity. Journal of Food Protection. 77(7): 1224-1228. Kim S.O.1,Ha, J.W.1, Park K., Chung M., Kang, D.H. 2014. Infrared sensor-based aerosol sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh produce. Journal of Food Protection. 77(6): 977-980. (1co-first authors) Ha, J.W., Kang, D.H. 2014. Synergistic bactericidal effect of simultaneous near-infrared radiant heating and UV radiation against Cronobacter sakazakii in powdered infant formula. Applied and Environmental Microbiology. 80(6): 1858-1863. Ha, J.W., Kang, D.H. 2013. Simultaneous near-infrared radiant heating and ultraviolet radiation for inactivating Escherichia coli O157:H7 and Salmonella Typhimurium in powdered red pepper (Capsicum annum L.). Applied and Environmental Microbiology. 79(21): 6568-6575. Ha, J.W., Kim, S.Y. Ryu, S.R., Kang, D.H. 2013. Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiology. 34(1): 145-150. Ha, J.W., Kang, D.H. 2012. Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham. Applied and Environmental Microbiology. 78(18): 6458-6465. 특허등록 “Method for effective microorganism sterilization with the intermittent application of 222㎚ KrCl excimer lamp irradiation”, Ha, J.W., Kang, D.H., Korea Patent, 10-2092339 (2020) "Sterilization device for nuts", Ha, J.W., Kang, D.H., Korea Patent, 10-1790183 (2017) "Slice ham sterilization apparatus ", Ha, J.W., Kang, D.H., Korea Patent, 10-1674077 (2016) "Sterilization device for powdered infant formula ", Ha, J.W., Kang, D.H., Korea Patent, 10-1626316 (2016) "Sterilization device for powdered red pepper", Ha, J.W., Kang, D.H., Korea Patent, 10-1468638-0000 (2014) 기술이전 국내등록특허 제10-1626316호 (조제분유 살균장치) 기술이전, 주식회사 웅지전자 (2016) 전공주임교수/부교수 라채훈 상세보기 직위 전공주임교수/부교수 전화번호 031-670-5157 소속 식품생명공학전공 전공 생물공학 연구실 2공학관 104호 교수소개 전공주임교수/부교수 라채훈 소속 식품생명공학전공 직위 전공주임교수/부교수 전화번호 031-670-5157 전공 생물공학 연구실 2공학관 104호 이메일 chra@hknu.ac.kr 학력 및 경력 학력 부경대학교 학사 졸업 (2007.02) 부경대학교 석사 졸업 (2009.02) 부경대학교 박사 졸업 (2013.08) 주요경력 ㈜글루칸 세포외 다당류(베타글루칸) 미생물 발효 및 생산 2013년 해양과학기술 우수논문상 수상((사)한국해양산업협회) 부경대학교 생물공학과 박사후연구원 및 시간강사 부경대학교 해양생명과학연구소 전임연구원 연구 분야: 다양한 식품소재를 이용한 미생물 발효 및 기능성/효능 연구 연구실적 및 저서 연구실적 (SCI/SCIE논문) Lee SY, Ra CH. 2023. Evaluation of pretreatment and GABA production using Levilactobacillus brevis fermentation of the seaweed Saccharina japonica. Biotechnology and Bioprocess Engineering. 28:568-576. Ji SB, Ra CH. 2023. Effect of solid-state fermented brown rice extracts on 3T3-L1 adipocyte differentiation. Journal of Microbiology and Biotechnology. 33(7):926-933. Kim NY, Kim JM, Son JY, Ra CH. 2023. Synbiotic fermentation of Undaria pinnatifida and Lactobacillus brevis to produce prebiotics and probiotics. Applied Biochemistry and Biotechnology. 195(10):6321-6333. Lee SY, Ra CH. 2022. Comparison of liquid and solid-state fermentation processes for the production of enzymes and beta-glucan from hulled barley. Journal of Microbiology and Biotechnology. 32(3):1-7. Ji SB, Ra CH. 2021. Coproduction of enzymes and beta-glucan by Aspergillus oryzae using solid-state fermentation of brown rice. Journal of Microbiology and Biotechnology. 31(7):1028-1034. Kim NY, Kim SK, Ra CH. 2021. Evaluation of gamma-aminobutyric acid (GABA) production by Lactobacillus plantarum using two-step fermentation. Bioprocess and Biosystems Engineering. 44:2099-2108. Sirisuk P, Ra CH, Jeong GT, Kim SK. 2018. Effects of wavelength mixing ratio and photoperiod on microalgal biomass and lipid production in a two-phase culture system using LED illumination. Bioresource Technology. 253, 175-181. (IF=11.4) Sirisuk P, Sunwoo IY, Kim SH, Awah CC, Ra CH, Kim JM, Kim SK. 2018. Enhancement of biomass, lipids, and polyunsaturated fatty acid (PUFA) production in Nannochloropsis oceanica with a combination of single wavelength light emitting diodes (LEDs) and low temperature in a three phase culture system. Bioresource Technology. 270:504-511. (IF=11.4) Ra CH, Sirisuk P, Jung JH, Jeong GT, Kim SK. 2018. Effects of light-emitting diodes (LED) with a mixture of wavelengths on the growth and lipid content of microalgae. Bioprocess and Biosystems Engineering. 41:457-465. Ra CH, Jeong GT, Kim SK. 2017. Hyper-thermal acid hydrolysis and adsorption treatment of red seaweed, Gelidium amansii for butyric acid production with pH control. Bioprocess and Biosystem Engineering. 40: 403-411. Ra CH, Kim MJ, Jeong GT, Kim SK, 2017. Efficient utilization of Eucheuma denticulatum hydrolysates using an activated carbon adsorption process for ethanol production in a 5-L fermentor. Bioprocess and Biosystems Engineering. 40:373-381. Ra CH, Kang CH, Jung JH, Jeong GT, Kim SK, 2016. Enhanced biomass production and lipid accumulation of Picochlorum atomus using light-emitting diodes (LEDs). Bioresource Technology. 218: 1279-1283. (IF=11.4) Ra CH, Kang CH, Jung JH, Jeong GT, Kim SK. 2016. Effects of light-emitting diodes (LEDs) on the accumulation of lipid content using a two-phase culture process with three microalgae. Bioresource Technology. 212: 254-261. (IF=11.4) Ra CH, Nguyen TH, Jeong GT, Kim SK, 2016. Evaluation of hyper thermal acid hydrolysis of Kappaphycus alvarezii for enhanced bioethanol production. Bioresource Technology. 26:1264-1271. (IF=11.4) Ra CH, Kang CH, Kim NK, Lee CG, Kim SK. 2015. Cultivation of four microalgae for biomass and oil production using a two-stage culture strategy with salt stress. Renewable Energy. 50:117-122. (IF=8.7) Ra CH, Jung JH, Sunwoo IY, Kang CH, Jeong GT, Kim SK. 2015. Detoxification of Eucheuma spinosum hydrolysate with activated carbon for ethanol production by the salt-tolerant yeast Candida tropicalis. Journal of Microbiology and Biotechnology. 25(6):856-862. Ra CH, Kang CH, Jeong GT, Kim SK. 2014. Bioethanol production from the waste product of salted Undaria pinnatipida using laboratory and pilot development unit (PDU) scale fermenters. Biotechnology and Bioprocess Engineering. 19:984-988. Ra CH, Jeong GT, Shin MK, Kim SK. 2013. Biotransformation of 5-hydroxymethylfurfural (HMF) by Scheffersomyces stipitis during ethanol fermentation of hydrolysate of the seaweed Gelidium amansii. Bioresource Technology. 140:421-425. (IF=11.4) Ra CH, Kim SK. 2013. Optimization of pretreatment conditions and use of a two-stage fermentation process for the production of ethanol from seaweed, Saccharina japonica. Biotechnology and Bioprocess Engineering. 18:715-720. Ra CH, Park SJ, Kim KH, Kim SK. 2010. Production of recombinant ghost bacterial vaccine against streptococcal disease of olive flounder. Process Biochemistry. 45:317-322. Ra CH, Kim YJ, Park SJ, Jeong CW, Nam YK, Kim KH, Kim SK. 2009. Evaluation of optimal culture conditions for recombinant ghost bacteria vaccine production with the antigen of Streptococcus iniae GAPDH. Journal of MIcrobiology and Biotechnology. 19:982-986. 그 외 2009-현재: 공동저자 15편, 학술등재지 10편 게재 특허등록 해양미세조류를 이용한 고농도 불포화 지방산 오일의 제조법. No. 10-2039824 (2019) 폐해조류로부터 바이오에탄올을 생산하는 방법. No. 10-1777513 (2017) 부교수 고민정 상세보기 직위 부교수 전화번호 031-670-5152 소속 식품생명공학전공 전공 식품가공학 연구실 2공학관 206호 교수소개 부교수 고민정 소속 식품생명공학전공 직위 부교수 전화번호 031-670-5152 전공 식품가공학 연구실 2공학관 206호 이메일 mjko@hknu.ac.kr 학력 및 경력 학력 이화여자대학교 식품영양학과 학사 졸업 (2008.02) 이화여자대학교 식품공학전공 석사 졸업 (2010.02) 이화여자대학교 식품공학전공 박사 졸업 (2014.02) 주요경력 이화여자대학교 식품공학전공 연구교수 이화여자대학교 식품공학전공 박사후연구원 성균관대학교 식품생명공학과 겸임교수 국민대학교 식품영양학과 시간강사 백석문화대학교 식품영양학과 시간강사 숭의여자대학교 식품영양과 시간강사 2017년 미래인재상 수상(한국여성과학기술단체총연합회) 2012년 여성과학기술인 육성·지원사업 최우수상(한국연구재단 이사장상) 연구실적 및 저서 연구실적 Seong-Hyun Lim, Min-Jung Ko. 2022. Extraction characteristics and hydrolysis of flavoring compounds of cinnamon (Cinnamomum zeylanicum) under subcritical-water conditions. Food Chemistry. 388, 133029. Eun-Ji Song, Min-Jung Ko. 2022. Extraction of monoterpenes from coriander (Coriandrum sativum L.) seeds using subcritical water extraction (SWE) technique. The Journal of Supercritical Fluids. 188, 105668. Ye-Ji Kim, Hye-Jae Choi, Myong-Soo Chung, Min-Jung Ko. 2022. Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique. Food Chemistry. 381, 132192. Hye-Won Mok, Min-Jung Ko, Hye-Jae Choi, Myong-Soo Chung. 2022. Extraction of chlorogenic acids from hibiscus (Hibiscus syriacus L.) by subcritical-water. Journal of Industrial and Engineering Chemistry. 111, 255-262. Han-Sol Kim, Min-Jung Ko, Chan-Ho Park, Myong-Soo Chung. 2022. Application of pulsed electric field as a pre-treatment for subcritical water extraction of quercetin from onion skin. Foods. 11, 1069. Ha-Yeon Lee, Min-Jung Ko. 2021. Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction. Food Science and Biotechnology. 30, 1527-1533. Hye-Ji Kang, Min-Jung Ko, Myong-Soo Chung. 2021. Anthocyanin structure and pH dependent extraction characteristics from blueberries (Vaccinium corymbosum) and chokeberries (Aronia melanocarpa) in subcritical water state, Foods. 10, 527. Hee-Jeong Hwang, Hui-Ju Kim, Min-Jung Ko, Myong-Soo Chung. 2021. Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment. Food Science and Biotechnology. 30, 217-226. Min-Jung Ko, Mi-Ri Kwon, Myong-Soo Chung. 2021. Antioxidant activities of phenolic compounds from Ziziphus jujuba Mill extract using subcritical water. Korean Journal of Food Science and Technology. 53, 329-333. Min-Jung Ko, Hwa-Hyun Nam, Myong-Soo Chung. 2020. Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae). Scientific Reports. 10, 1-10. Ha-Un Yoo, Min-Jung Ko, Myong-Soo Chung. 2020. Hydrolysis of beta-glucan in oat flour during subcritical-water extraction. Food Chemistry. 308, 125670. Seon-Woo Kim, Min-Jung Ko, Myong-Soo Chung. 2019. Extraction of the flavonol quercetin from onion waste by combined treatment with intense pulsed light and subcritical water extraction. Journal of Cleaner Production. 231, 1192-1199. Min-Jung Ko, Hwa-Hyun Nam, Myong-Soo Chung. 2019. Optimization of drying conditions for the conversion of 6-gingerol to 6-shogaol under subcritical water extraction from ginger. Korean Journal of Food Science and Technology. 51, 447-451. Min-Jung Ko, Hwa-Hyun Nam, Myong-Soo Chung. 2019. Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction. Food Chemistry. 270, 149-155. Jeong-Hyun Lee, Min-Jung Ko, Myong-Soo Chung. 2018. Subcritical water extraction of bioactive components from red ginseng (Panax ginseng C. A. Meyer). The Journal of Supercritical Fluids. 133, 177-183. Min-Jung Ko, Jeong-Hyun Lee, Hwa-Hyun Nam, Myong-Soo Chung. 2017. Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz. Innovative Food Science and Emerging Technologies. 42, 1-7. Min-Jung Ko, Jeong-Hyun Lee, Hwa-Hyun Nam, Myong-Soo Chung. 2017. Antioxidant Activities of Phenolic Compounds from Angelica gigas Nakai Extract using Subcritical Water. Korean Journal of Food Science and Tehcnology. 49(1), 1-6. Min-Jung Ko, Hye-Lim Kwon, Myong-Soo Chung. 2016. Pilot-scale subcritical water extraction of flavonoids from satsuma (Citrus unshiu Markovich) peel. Innovative Food Science and Emerging Technologies. 38, 175-181. Chan-Ick Cheigh, Seo-Yeon Yoo, Min-Jung Ko, Pahn-Shick Chang, Myong-Soo Chung. 2015. Extraction Characteristics of subcritical water depending on the number of hydroxyl group in flavonols. Food Chemistry. 168, 21-26. Joo-Mi Lee, Min-Jung Ko, and Myong-Soo Chung. 2015. Physicochemical Properties and Composition of Ginsenosides in Red Ginseng Extract as Revealed by Subcritical Water Extraction. Korean Journal of Food Science and Technology. 47(6), 757-764. Min-Jung Ko, Chan-Ick Cheigh, Myong-Soo Chung 2014. Optimization of Subcritical Water Extraction of Flavanols from green tea leaves. Journal of Agricultural and Food Chemistry. 62, 6828-6833. Min-Jung Ko, Chan-Ick Cheigh, Myong-Soo Chung. 2014. Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chemistry. 143, 147-155. Min-Jung Ko, Hye-Lim Kwon, Myong-Soo Chung. 2014. Optimum Conditions for Extracting Flavanones from Grapefruit Peels and Encapsulation of Extracts. Korean Journal of Food Science and Technology. 46(4), 1-5. Min-Jung Ko, Chan-Ick Cheigh, Sang-Woo Cho, Myong-Soo Chung. 2011. Subcritical water extraction of flavonol quercetin from onion skin. Journal of Food Engineering. 102, 327-333. Chan-Ick Cheigh, Won-Guen Jung, Eun-Young Chung, Min-Jung Ko, Sang-Woo Cho, Jae-Hwan Lee, Pahn-Shick Chang, Young-Seo Park, Hyun-Dong Paik, Kee-Tae Kim, and Myong-Soo Chung. 2010. Comparison on the Extraction Efficiency and Antioxidant Activity of Flavonoid from Citrus Peel by Different Extraction Methods, Food Engineering Progress. 14(2), 166-172. Chan-Ick Cheigh, Eun-Young Chung, Min-Jung Ko, Sang-Woo Cho1, Pahn-Shick Chang, Young-Seo Park, Kyoung-Ah Lee, Hyun-Dong Paik, Kee-Tae Kim, Seok-In Hong, and Myong-Soo Chung. 2010. Effect of Subcritical Water for the Enhanced Extraction Efficiency of Polyphenols and Flavonoids from Black Rice Bran. Food Engineering Progress. 14(4), 335-341. 저서 식품학개론, 라이프사이언스, 2021. 저서 특허등록 Extraction Method of Quercetin from Onion, No. 10-1069836 (2011) Extraction Method of curcuminoids from Curcuma long L. using subcritical solvent extraction, No. 10-1588438 (2016) 조교수 강지훈 상세보기 직위 조교수 전화번호 031-670-5154 소속 식품생명공학전공 전공 기능성 포장학 연구실 제2공학관 211호 교수소개 조교수 강지훈 소속 식품생명공학전공 직위 조교수 전화번호 031-670-5154 전공 기능성 포장학 연구실 제2공학관 211호 이메일 jhkang@hknu.ac.kr 학력 및 경력 학력 충남대학교 식품공학과 학사 졸업(2012.02) 충남대학교 식품공학과 석사 졸업 (2015.02) 충남대학교 식품공학과 박사 졸업 (2018.02) 주요경력 충남대학교 식품공학과 박사후연구원 (BK21사업팀) 충남대학교 식품공학과 시간강사 홍익대학교 바이오화학공학과 박사후연구원 농촌진흥청 국립농업과학원 농산물안전성부 전문연구원 연구실적 및 저서 Kang JH, Song KB. 2021. Antimicrobial activity of honeybush (Cyclopia intermedia) ethanol extract against foodborne pathogens and its application in washing fresh-cut Swiss chard. Food Control, 121, 107674. Kang JH, Song KB. 2020. Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce. Int J Food Sci Technol, 55, 3515-3523. Kim SJ1, Kang JH1, Song KB. 2020. Development of a sword bean (Canavalia gladiata) starch film containing goji berry extract. Food Bioprocess Tech, 13, 911-921. (Co-first author) Lee CH, Kang JH, Woo HJ, Song KB. 2020. Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh-cut romaine lettuce by peanut skin extract/benzethonium chloride emulsion washing. Food Control, 119, 107479. Lee CH, Kang JH, Woo HJ, Song KB. 2020. Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves. LWT-Food Sci Technol, 129, 109608. Woo HJ, Kang JH, Lee CH, Song KB. 2020. Application of Cudrania tricuspidata leaf extract as a washing agent to inactivate Listeria monocytogenes on fresh-cut romaine lettuce and kale. Int J Food Sci Technol, 55, 276-282. Choi EJ, Lee JH, Kim HK, Park HW, Son JY, Park CW, Song KB, Kang JH, Woo HJ, Lee CH, Chun HH. 2020. Development of multi-pallet unit load storage system with controlled atmosphere and humidity for storage life extension of winter kimchi cabbage (Brassica rapa L. ssp. pekinensis). Sci Hortic, 264, 109171. Kang JH, Song KB. 2019. Characterization of Job’s tears (Coix lachrymal-jobi L.) starch films incorporated with clove bud essential oil and their antioxidant effects on pork belly during storage. LWT-Food Sci Technol, 111, 711-718. Kang JH, Woo HJ, Park JB, Chun HH, Park CW, Song KB. 2019. Effect of storage in pallet-unit controlled atmosphere on the quality of Chinese cabbage (Brassica rapa L. spp. pekinensis) used in kimchi manufacturing. LWT-Food Sci Technol, 111, 436-442. Kang JH, Park SJ, Park JB, Song KB. 2019. Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves. Food Chem, 271, 122-128. Kang JH, Song KB. 2019. Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce. Food Microbiol, 84, 103260. Kang JH, Park JB, Song KB. 2019. Inhibitory activities of quaternary ammonium surfactants against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated on spinach leaves. LWT-Food Sci Technol, 102, 284-290. Park JB, Kang JH, Song KB. 2019. Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimuruim and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage. Food Control, 100, 17-23. Woo HJ, Park JB, Kang JH, Chun HH, Song KB. 2019. Combined treatment of high hydrostatic pressure and cationic surfactant washing to inactivate Listeria monocytogenes on fresh-cut broccoli. J Microbiol Biotechnol, 29(8), 1240-1247. Park JB, Kang JH, Song KB. 2018. Geranium essential oil emulsion containing benzalkonium chloride as a wash solution on fresh-cut vegetables. Food Bioprocess Technol, 11, 2164-2171. Kang JH, Song KB. 2018. Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Food Microbiol, 76, 146-153. Kang JH, Song KB. 2018. Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves. Innov Food Sci Emerg Technol, 45, 447-454. Park JB, Kang JH, Song KB. 2018. Combined treatment of cinnamon bark oil emulsion washing and ultraviolet-C irradiation improves microbial safety of fresh-cut red chard. LWT-Food Sci Technol, 93, 109-115. Park JB, Kang JH, Song KB. 2018. Improving the microbial safety of fresh-cut endive with a combined treatment of cinnamon leaf oil emulsion containing cationic surfactants and ultrasound. J Microbiol Biotechnol, 28(4), 503-509. Park JB, Kang JH, Song KB. 2018. Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves. Food Sci Biotechnol, 27(1), 47-55. Kang JH, Song KB. 2017. Effect of pomegranate (Punica granatum) pomace extract as a washing agent on the inactivation of Listeria monocytogenes inoculated on fresh produce. Int J Food Sci Technol, 52, 2295-2302. Kang JH, Song KB. 2017. Combined treatment on the inactivation of naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. J Microbiol Biotechnol, 27(2), 219-225. Son HJ, Kang JH, Song KB. 2017. Antimicrobial activity of safflower seed meal extract and its application as an antimicrobial agent for the inactivation of Listeria monocytogenes inoculated on fresh lettuce. LWT-Food Sci Technol, 85, 52-57.
