정명수(鄭明洙) 교수

식품생명공학과

정명수 프로필 사진
정명수 교수는 식품공학전공/차세대기술공학부 소속 교수로 비가열살균 및 아임계 추출 분야 연구의 권위자다. 미국 미네소타대 바이오시스템대학원에서 박사학위를 받았으며, 새로운 식품살균기술 및 유효성분 추출을 위한 아임계추출기술의 산업적 적용에 대한 연구를 주로 진행하고 있다. 현재까지 <Food Chemistry>, <Food Microbiology>, <Journal of Agricultural and Food Chemistry>, <Journal of Food Engineering> 등 70여편의 SCI급 국제학술지를 포함하여 총 120여편의 논문을 발표하였고, 20여건의 등록특허를 보유하고 있다. 저서로는 『현대식품공학』(지구문화사), 『Emerging Food Packaging Technologies』(Woodhead Publishing), 『에센스 식품공학』(지구문화사) 등에 공저자로 참여하였다.
연구실적
  • Application of intense pulsed light – plasma – ultraviolet combined system on granular and powdered foods for microbial inactivation LWT, 2023, v.174, 114447
    SCIE Scopus dColl.
  • Comparison of microbial reduction effect of intense pulsed light according to growth stage and population density of Escherichia coli ATCC 25922 using a double Weibull model Food Research International, 2023, v.164, 112353
    SCIE Scopus dColl.
  • Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction Food Chemistry, 2023, v.424, 136430
    SCIE Scopus dColl.
  • Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin Foods, 2022, v.11 no.8, 1069
    SCIE Scopus dColl.
  • Extraction of chlorogenic acids from hibiscus (Hibiscus syriacus L.) by subcritical-water Journal of Industrial and Engineering Chemistry, 2022, v.111, 255-262
    SCIE Scopus KCI dColl.
  • Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique Food Chemistry, 2022, v.381, 132192
    SCIE Scopus dColl.
  • Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (Vaccinium corymbosum) and Chokeberries (Aronia melanocarpa) in Subcritical Water State FOODS, 2021, v.10 no.3, 527
    SCIE Scopus dColl.
  • Decontamination of Powdery Foods Using an Intense Pulsed Light (IPL) Device for Practical Application APPLIED SCIENCES-BASEL, 2021, v.11 no.4, 1518
    SCIE Scopus dColl.
  • Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.10, 1321-1329
    SCIE Scopus KCI dColl.
  • Improving the Extraction of Catechins of Green Tea (Camellia sinensis) by Subcritical Water Extraction (SWE) Combined with Pulsed Electric Field (PEF) or Intense Pulsed Light (IPL) Pretreatment FOODS, 2021, v.10 no.12, 3092
    SCIE Scopus dColl.
  • Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System FOOD AND BIOPROCESS TECHNOLOGY, 2021, v.14 no.3, 542-553
    SCIE Scopus dColl.
  • Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system Journal of Food Engineering, 2021 , 110436
    SCIE Scopus dColl.
  • Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.7, 939-948
    SCIE Scopus KCI dColl.
  • Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.2, 217-226
    SCIE Scopus KCI dColl.
  • Bacillus spores: a review of their properties and inactivation processing technologies Food Science and Biotechnology, 2020, v.29 no.11, 1447-1461
    SCIE Scopus KCI dColl.
  • Hydrolysis of beta-glucan in oat flour during subcritical-water extraction Food Chemistry, 2020, v.308, 125670
    SCIE Scopus dColl.
  • Improving the quality of vegetable foodstuffs by microwave inactivation Food Science and Biotechnology, 2020, v.29 no.1, 85-91
    SCIE Scopus KCI dColl.
  • Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder Korean Journal of Food Science and Technology, 2020, v.52 no.2, 177-182
    Scopus KCI dColl.
  • Pilot-scale subcritical-water extraction of nodakenin and decursin from Angelica gigas Nakai Food Science and Biotechnology, 2020, v.29 no.5, 631-639
    SCIE Scopus KCI dColl.
  • Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae) Scientific Reports, 2020, v.10 no.1, 10890
    SCIE Scopus dColl.
  • Analysis of bacterial inactivation by intense pulsed light using a double-Weibull survival model Innovative Food Science and Emerging Technologies, 2019, v.56, 102185
    SCIE Scopus dColl.
  • Bactericidal effect of intense pulsed light on seeds without loss of viability FOOD SCIENCE AND BIOTECHNOLOGY, 2019, v.28 no.1, 281-287
    SCIE Scopus KCI dColl.
  • Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction Food Chemistry, 2019, v.270, 149-155
    SCIE Scopus dColl.
  • Effects of glycine on microbial safety of low-salted squid and myungran jeotgal Korean Journal of Food Science and Technology, 2019, v.51 no.2, 114-119
    Scopus KCI dColl.
  • Extraction of the flavonol quercetin from onion waste by combined treatment with intense pulsed light and subcritical water extraction Journal of Cleaner Production, 2019, v.231, 1192-1199
    SCIE Scopus dColl.
  • Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light Food Microbiology, 2019, v.82, 409-415
    SCIE Scopus dColl.
  • 복원용 밥의 미생물 안전성 및 식감 향상을 위한 저온 숙성 및 건조 처리 한국식품과학회지, 2019, v.51 no.1, 29~34
    KCI dColl.
  • 아임계수 추출에서 6-gingerol의 6-shogaol 전환을 위한 생강 건조 조건 최적화 한국식품과학회지, 2019, v.51 no.5, 447~451
    KCI dColl.
  • Comparison of bactericidal effects of two types of pilot-scale intense-pulsed-light devices on cassia seeds and glutinous millet INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, v.49, 170-175
    SCIE Scopus dColl.
  • Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties 산업식품공학, 2018, v.22 no.2, 186~191
    KCI dColl.
  • Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status FOOD SCIENCE AND BIOTECHNOLOGY, 2018, v.27 no.1, 233-240
    SCIE Scopus KCI dColl.
  • Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology Korean Journal of Food Science and Technology, 2018, v.50 no.3, 331-338
    Scopus KCI dColl.
  • Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching Korean Journal of Food Science and Technology, 2018, v.50 no.2, 172-178
    Scopus KCI dColl.
  • Sporicidal activities and mechanism of surfactant components against Clostridium sporogenes spores JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, v.55 no.11, 4675-4680
    SCIE Scopus dColl.
  • Subcritical water extraction of bioactive components from red ginseng (Panax ginseng C.A. Meyer) Journal of Supercritical Fluids, 2018, v.133, 177-183
    SCIE Scopus dColl.
  • Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties Korean Journal of Food Science and Technology, 2017, v.49 no.5, 502-506
    Scopus KCI dColl.
  • Antimicrobial effect of a combination of herb extract and organic acid against Bacillus subtilis spores Food Science and Biotechnology, 2017, v.26 no.5, 1423-1428
    SCIE Scopus KCI dColl.
  • Construction of a pilot-scale continuous-flow intense pulsed light system and its efficacy in sterilizing sesame seeds Innovative Food Science and Emerging Technologies, 2017, v.39, 1-6
    SCIE Scopus dColl.
  • Continuous ohmic heating system for the pasteurization of fermented red pepper paste INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, v.42, 190-196
    SCIE Scopus dColl.
  • Manufacture of low-benzo(a)pyrene sesame seed (Sesamum indicum L.) oil using a self-designed apparatus PLOS ONE, 2017, v.12 no.3
    SCIE Scopus dColl.
  • Microbial inactivation and effects of interrelated factors of intense pulsed light (IPL) treatment for Pseudomonas aeruginosa LWT - Food Science and Technology, 2017, v.77, 52-59
    SCIE Scopus dColl.
  • Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, v.42, 1-7
    SCIE Scopus dColl.
  • 아임계수 추출 기술을 이용한 당귀 추출물의 유효성분 및 산화방지 평가 한국식품과학회지, 2017, v.49 no.1, 44-49
    Scopus KCI dColl.
  • Inactivation of bacteria and murine norovirus in untreated groundwater using a pilot-scale continuous-flow intense pulsed light (IPL) system LWT - Food Science and Technology, 2016, v.66, 108-113
    SCIE Scopus dColl.
  • Pasteurization of fermented red pepper paste by ohmic heating Innovative Food Science and Emerging Technologies, 2016, v.34, 180-186
    SCIE Scopus dColl.
  • Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, v.38, 175-181
    SCIE Scopus dColl.
  • 레토르트 쇠고기의 텍스처 연화를 위한 보수력 향상에 관한 전처리 방법 연구 한국식품과학회지, 2016, v.48 no.6, 565
    Scopus KCI dColl.
  • 전처리 방법에 따른 고온 가열 새우의 품질 향상 한국식품과학회지, 2016, v.48 no.5, 461~465
    KCI Scopus dColl.
  • Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs Food Microbiology, 2015, v.51, 74-80
    SCIE Scopus dColl.
  • Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols FOOD CHEMISTRY, 2015, v.168, 21-26
    SCIE Scopus dColl.
  • Optimization of sterilization conditions for production of retorted meatballs FOOD SCIENCE AND BIOTECHNOLOGY, 2015, v.24 no.2, 471-480
    SCIE KCI Scopus dColl.
  • Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration Food Science and Biotechnology, 2015, v.24 no.5, 1661-1666
    SCIE KCI Scopus dColl.
  • Physicochemical properties and composition of ginsenosides in red ginseng extract as revealed by subcritical water extraction Korean Journal of Food Science and Technology, 2015, v.47 no.6, 757-764
    KCI Scopus dColl.
  • Pilot-scale subcritical solvent extraction of curcuminoids from Curcuma long L. Food Chemistry, 2015, v.185, 58-64
    SCIE Scopus dColl.
  • Relationship between optical properties of beverages and microbial inactivation by intense pulsed light Innovative Food Science and Emerging Technologies, 2015, v.31, 91-96
    SCIE Scopus dColl.
  • Sporicidal Activities of Various Surfactant Components against Bacillus subtilis Spores JOURNAL OF FOOD PROTECTION, 2015, v.78 no.6, 1221-1225
    SCIE Scopus dColl.
  • Sterilization of Gochujang sauce with continuous ohmic heating Korean Journal of Food Science and Technology, 2015, v.47 no.4, 474-479
    KCI Scopus dColl.
  • The study of heat penetration of Kimchi soup on stationary and rotary retorts Preventive Nutrition and Food Science, 2015, v.20 no.1, 60-66
    KCI Scopus dColl.
  • Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction FOOD SCIENCE AND BIOTECHNOLOGY, 2014, v.23 no.2, 615-621
    SCIE KCI Scopus dColl.
  • Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis FOOD SCIENCE AND BIOTECHNOLOGY, 2014, v.23 no.5, 1441-1446
    SCIE KCI Scopus dColl.
  • Determination of Optimum Sterilization Condition for the Production of Retorted Kimchi Soup 한국조리학회지, 2014, 제20권 6호, 254-261
    KCI dColl.
  • Optimization of Subcritical Water Extraction of Flavanols from Green Tea Leaves JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, v.62, 6828-6833
    SCIE Scopus dColl.
  • Optimum conditions for extracting flavanones from grapefruit peels and encapsulation of extracts Korean Journal of Food Science and Technology, 2014, v.46 no.4, 465-469
    KCI Scopus dColl.
  • Relationship analysis between flavonoids structure and subcritical water extraction (SWE) FOOD CHEMISTRY, 2014, v.143, 147-155
    SCIE Scopus dColl.
  • 자몽껍질 유래 플라바논의 최적 추출 및 기능성 소재 캡슐화 한국식품과학회지, 2014, 제46권 4호, 465-469
    Scopus KCI dColl.
  • [학술지논문] Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL) Food Science and Biotechnology, 2024, v.33 no.2 , 485-490
    SCIE
  • [학술지논문] Application of intense pulsed light-plasma-ultraviolet combined system on granular and powdered foods for microbial inactivation LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, v.174 no.0 , 114447-114447
    SCIE
  • [학술지논문] Comparison of microbial reduction effect of intense pulsed light according to growth stage and population density of Escherichia coli ATCC 25922 using a double Weibull model FOOD RESEARCH INTERNATIONAL, 2023, v.164 no.0 , 112353-112353
    SCIE
  • [학술지논문] Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction FOOD CHEMISTRY, 2023, v.424 no.0 , 136430-136430
    SCIE
  • [학술지논문] Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin Foods, 2022, v.11 no.8 , 1069-1069
    SCIE
  • [학술지논문] Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique FOOD CHEMISTRY, 2022, v.381 no.0 , 132192-132192
    SCI
  • [학술지논문] Impact of factors affecting the efficacy of intense pulsed light for reducing Bacillus subtilis spores FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.10 , 1321-1329
    SCIE
  • [학술지논문] Improving the Extraction of Catechins of Green Tea (Camellia sinensis) by Subcritical Water Extraction (SWE) Combined with Pulsed Electric Field (PEF) or Intense Pulsed Light (IPL) Pretreatment Foods, 2021, v.10 no.12 , 3092-3092
    SCIE
  • [학술지논문] Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system JOURNAL OF FOOD ENGINEERING, 2021, v.294 no.0 , 110436-110436
    SCI
  • [학술지논문] Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.7 , 939-948
    SCIE
  • [학술지논문] Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.2 , 217-226
    SCIE
  • [학술지논문] 대추 아임계수 추출물의 폴리페놀 함량 및 산화방지 평가 Korean Journal of Food Science and Technology, 2021, v.53 no.3 , 329-333
    Scopus
  • [학술지논문] Bacillusspores: a review of their properties and inactivation processing technologies FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.11 , 1447-1461
    SCIE
  • [학술지논문] Hydrolysis of beta-glucan in oat flour during subcritical-water extraction FOOD CHEMISTRY, 2020, v.308 no.0 , 125670-125670
    SCI
  • [학술지논문] Improving the quality of vegetable foodstuffs by microwave inactivation FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.1 , 85-91
    SCIE
  • [학술지논문] Pilot-scale subcritical-water extraction of nodakenin and decursin from Angelica gigas Nakai FOOD SCIENCE AND BIOTECHNOLOGY, 2020, v.29 no.5 , 631-639
    SCIE
  • [학술지논문] Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae) SCIENTIFIC REPORTS, 2020, v.10 no.1 , 10890-10890
    SCI
  • [학술지논문] Analysis of bacterial inactivation by intense pulsed light using a double-Weibull survival model INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, v.56 no.0 , 102185-102185
    SCIE
  • [학술지논문] Bactericidal effect of intense pulsed light on seeds without loss of viability FOOD SCIENCE AND BIOTECHNOLOGY, 2019, v.28 no.1 , 281-287
    SCIE
  • [학술지논문] Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction FOOD CHEMISTRY, 2019, v.270 no.0 , 149-155
    SCI
  • [학술지논문] Extraction of the flavonol quercetin from onion waste by combined treatment with intense pulsed light and subcritical water extraction JOURNAL OF CLEANER PRODUCTION, 2019, v.231 no.0 , 1192-1199
    SCIE
  • [학술지논문] Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light FOOD MICROBIOLOGY, 2019, v.82 no.0 , 409-415
    SCI
  • [학술지논문] Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and texture Korean Journal of Food Science and Technology, 2019, v.51 no.1 , 29-34
    Scopus
  • [학술지논문] 글리신을 활용한 저염 오징어 및 명란 젓갈의 미생물 안전성 확보 Korean Journal of Food Science and Technology, 2019, v.51 no.2 , 114-119
    Scopus
  • [학술지논문] 아임계수 추출에서 6-gingerol의 6-shogaol 전환을 위한 생강 건조 조건 최적화 Korean Journal of Food Science and Technology, 2019, v.51 no.5 , 447-451
    Scopus
  • [학술발표] Changes in physico-chemical properties of canned whelk according to retorting sterilization conditions 2023 한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 강릉, 2023-04-27 2023 한국산업식품공학회 춘계 정기총회 및 학술대회 proceeding, 2023, 136-136
  • [학술발표] Comparison on hot water and subcritical water extracts from Allium cepa L. skin on antioxidant activities 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주, 2023-06-29 2023 KoSFoST Proceeding, 2023, 164-165
  • [학술발표] Effects of intense pulsed light (IPL) treatment for microbial inactivation on fish 2023 한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 강릉, 2023-04-27 2023 한국산업식품공학회 춘계 정기총회 및 학술대회 proceeding, 2023, 107-107
  • [학술발표] Effects of intense pulsed light (IPL) treatment on the microbial inactivation and change of vitamin D2 content of shitake (Lentinula edodes) pills 2023 한국산업식품공학회 춘계 정기총회 및 학술대회, 대한민국, 강릉, 2023-04-27 2023 한국산업식품공학회 춘계 정기총회 및 학술대회 proceeding, 2023, 133-133
  • [학술발표] Improvement of quality attributes of canned 'Campbell Early' grape pulp by 2-step pasteurization The 9-th International Conference on Agricultural and Biological Sciences, 중국, 마카오, 2023-07-05 Conference Program, 2023, 14-15
  • [학술발표] Inactivation of Escherichia coli by UV-LEDs with different emission wavelengths 2023 KoSFoST International Symposium and Annual Meeting, 대한민국, 제주, 2023-06-29 2023 KoSFoST Proceeding, 2023, 226-226
  • [학술발표] Effect of pilot-scale intense pulsed light (IPL) on microbial inactivation of sesame seeds (Sesamum indicum L.) 2022 KoSFoST International Symposium and Annual Meeting, 대한민국, 부산, 2022-07-07 2022 한국식품과학회 Proceeding, 2022, 209-209
  • [학술발표] Extraction of quercetin from onion skin by combined treatment with ultrasound and subcritical water extraction 2022 KoSFoST International Symposium and Annual Meeting, 대한민국, 부산, 2022-07-07 2022 한국식품과학회 Proceeding, 2022, 206-206
  • [학술발표] Microbial inactivation of specific wavelength region by intense pulsed light (IPL) 2022 KoSFoST International Symposium and Annual Meeting, 대한민국, 부산, 2022-07-07 2022 한국식품과학회 Proceeding, 2022, 210-210
  • [학술발표] Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL) KoSFoST International Symposium and Annual Meeting, 대한민국, 대전, 2021-07-08 2021 한국식품과학회 정기학회집, 2021, 118-118
  • [학술발표] Effect of selective wavelength on intense pulsed light (IPL) inactivation of Salmonella enterritidis 한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 강릉, 2021-10-14 2021 한국산업식품공학회 정기학회집, 2021, 210-210
  • [학술발표] Low temperature vacuum drying (LTVD) of Alaska pollock (Theargra chalcogramma): effect vacuum pressure on physical properties KoSFoST International Symposium and Annual Meeting, 대한민국, 대전, 2021-07-08 2021 한국식품과학회 정기학회집, 2021, 176-176
  • [학술발표] Mathematical and artificial neural network (ANN) modeling of low temperature vacuum drying (LTVD) process 한국산업식품공학회 추계 정기총회 및 학술대회, 대한민국, 강릉, 2021-10-14 2021 한국산업식품공학회 정기학회집, 2021, 75-75
  • [학술발표] Subcritical water extraction (SWE) of quercetin from onion skin and quantification of quercetin KoSFoST Intenernational Symposium and Annual Meeting, 대한민국, 대전, 2021-07-08 2021 한국식품과학회 정기학회집, 2021, 173-173
  • [학술발표] Improving the subcritical water extraction (SWE) of flavonol quercetin from onion skin by pulsed electric fields (PEF) 2020 KoSFoST International Symposium and Annual Meeting, 대한민국, 광주광역시, 2020-07-02 2020 KoSFoST International Symposium and Annual Meeting, 2020, 167-167
  • [학술발표] Effect of Intense Pulsed Light on Microbial Inactivation of Garlic 2019 한국산업식품공학회 추계학술대회, 대한민국, 서울, 2019-10-25 2019 한국산업식품공학회 추계학술대회 발표집, 2019, 133-133
  • [학술발표] Effect of drying conditions in semi-dried Alaska pollack (Theragra chalcogramma), kodari 2019 KoSFoST Inernational Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 2019 KoSFoST, 2019, 166-166
  • [학술발표] Effect of intense pulsed light on microbial inactivation of chopped garlic and Manila clam 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 2019 KoSFoST, 2019, 167-167
  • [학술발표] Effect of intense pulsed light on microbial inactivation of chopped garlic and scallop 2019 IFT, 미국, 뉴올리언즈, 2019-06-04 2019 IFT, 2019, 50-50
  • [학술발표] Extraction of apigenin from parley by combined treatments of subcritical water extraction and pulsed electric field 2019 IFT, 미국, 뉴올리언즈, 2019-06-04 2019 IFT, 2019, 50-50
  • [학술발표] Improving the Subcritical Water Extraction of the Tea Catechins from Green Tea (Camellia sinensis) by Pulsed Electric Field and Intense Pulsed Light 2019 한국산업식품공학회 추계학술대회, 대한민국, 서울, 2019-10-25 2019 한국산업식품공학회 추계학술대회 발표집, 2019, 149-149
  • [학술발표] Industrial applications of emerging food technologies 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 2019 KoSFoST, 2019, 5-5
  • [학술발표] Microbial inactivation of Bacillus subtilis treated by intense pulsed light 2019 IFT, 미국, 뉴올리언즈, 2019-06-04 2019 IFT, 2019, 50-50
  • [학술발표] Subcritical Water Extraction of Quercetin from Red Onion Skin 2019 한국산업식품공학회 추계학술대회, 대한민국, 서울, 2019-10-25 2019 한국산업식품공학회 추계학술대회 발표집, 2019, 134-134
  • [학술발표] Subcritical water extraction of terpenes from Origanum vulgare 2019 KoSFoST International Symposium and Annual Meeting, 대한민국, 인천, 2019-06-27 2019 KoSFoST, 2019, 168-168
  • [학술발표] Subcritical water extraction of the tea catechins from green tea (Camellia sinensis) by combined with pulsed electric field 2019 IFT, 미국, 뉴올리언즈, 2019-06-04 2019 IFT, 2019, 50-50
강의
  • 2023-2학기

  • 2023-1학기

  • 2022-2학기

    • 식품포장학

      • 학수번호 G18300분반 01
      • 학년 ( 3학점 , 3시간) 월 7~8 (공학)
    • 식품물성학

      • 학수번호 G18305분반 01
      • 학년 ( 3학점 , 3시간) 월 4~5 (공학)
  • 2022-1학기

    • 식품공학

      • 학수번호 36309분반 01
      • 3학년 ( 3학점 , 3시간) 월 2~3
  • 2021-2학기

    • 식품공정조작

      • 학수번호 36306분반 01
      • 2학년 ( 3학점 , 3시간) 월 5~6 (공학)
    • 식품제조경제학

      • 학수번호 G15345분반 01
      • 학년 ( 3학점 , 3시간) 월 7~8 (공학)
  • 2021-1학기

    • 식품공학

      • 학수번호 36309분반 01
      • 3학년 ( 3학점 , 3시간) 월 2~2 (공학) , 목 3~3 (159)
학력

University of Wisconsin-Madison M.S.(식품공학과)

연세대학교(서울) 공학사(식품공학과)

University of Minnesota, Twin Cities Ph.D.(식품공학과)