식품공학과

Eco mover, Glocal SCNU

교수진

교수진을 소개합니다.

천지연 교수
김중범 교수
허창기 교수
오임경 교수
이유건 교수
안영순 교수
김소망 교수
황태연 교수

천지연 교수 (Chun, Ji-Yeon)

직급

교수

전공/학위

식품가공학 / 이학박사

전화번호

061-750-3258

이메일

cjyfall@scnu.ac.kr
학력
- 고려대학교 식품공학과 (학사, 1995)
- 고려대학교 식품공학과 (석사, 1997)
- 미국 University of Georgia, 식품공학과 (박사, 2002)
주요경력
- 미국 University of Georgia 식품공학과 Post Doc.
- 국립경상대학교 식품공학과 BK21 Post Doc.
- 식품의약품안전처 국가영양성분데이터베이스구축 자문위원
- 국립농업과학원 국가표준식품성분표 전문위원
- 한국연구재단 전문위원 심의위원
- 한국식품산업클러스터진흥원 현장애로기술 평가위원
- 과학기술정보통신부 기업지도 전문위원
- 전남TP 전략사업기획단 기획위원
- 한국식품영양과학회 편집위원/부편집장
- 한국저장유통학회 편집간사/학술간사
- 한국식품과학회 정보간사
- 한미얀마연구회 영문지 부편집장/편집장
- 한국키틴키토산학회 학술간사/간사장
- 전라남도 정책자문위원
- 관세청 관세품목분류위원회 심의위원
- 전남도정평가위원회 운영심의위원
- 전남친환경농업추진위원회 운영위원
- 전남농업산학협동심의회 차전문위원회 위원
- 순천대학교 김치연구소 소장
- 국가식품성분데이터센터장(국가참조표준데이터센터 47호
- 순천시 소식지 편집위원
- 순천대학교 국제교류교육본부장
- (현) 전남 김치산업발전협의체 위원
- (현) 여수MBC 시청자위원
- (현) 순천시 공직자윤리위원회 심의위원
- (현) 순천시 지속가능발전협의회 분과위원
- (현) 순천시 기부심사위원회 위원
- (현) 관세청 관세품목분류위원회 심의위원
- (현) 전라남도 정책자문위원회 자문위원
- (현) 전남도정평가위원회 운영/심의위원
- (현) 전남친환경농업추진위원회 운영위원
- (현) 세계김치연구소 자문위원
- (현) 세계김치연구소 산학연관협의체 전문위원
- (현) 순천대학교 김치연구소 소장
- (현) 국가식품성분데이터센터장(산업자원통상부 국가참조표준데이터센터 제47호)
- (현) 바이오헬스케어푸드연구분석센터장(순천대학교)
- (현) 한미얀마연구회 영문지 부편집장
- (현) 한국식품저장유통학회 학술위원장
- (현) 한국키틴키토산학회 회장
연구분야
- 식품 원료성분 분석법 개발, 검증 및 표준화
- 식품 원료/소재 표준화, 생리활성물질 분석법 개발 및 검증
- 국가식품성분데이터생산 시스템 및 국가참조표준 DB 구축 연구
- 바이오 생물전환 및 저분자화 기술을 이용한 생리활성 및 체내흡수율 개선
- 기능성 특산자원 탐색 및 소재 산업화
- 3D printing 소재 및 제품 개발
- 고령친화식이 및 제품 개발
- 부산물 업사이클링 및 저탄소 기술 개발
- 식품 제조공정 및 품질 개선 기술 개발
특허 등록
- 진공 텀블러를 이용한 냉동육의 해동 방법 (출원 10-2023-0167544)
- 피조개 식해 조성물 및 피조개 식해 제조 방법 (출원 10-2020-0062904, 2020)
- 버블 침지 및 천연 세척보조제를 이용한 꼬막의 미생물 저감화를 위한 위생적 세척 방법 (출원 10-2020-0062574, 2020)
- 꼬막 가정편의식 제조방법 (출원 10-2020-0062573, 2020)
- 알러지 및 탈모 개선용 산양삼 추출물 및 그 제조 방법 (등록 10-2091038, 2020)
- 유자 과피 및 구아바 잎을 이용한 천년초 발효액의 제조방법 (등록 10-1975874, 2019)
- 우슬 함유 음료의 제조방법 및 이에 따라 제조된 우슬 함유 음료 (등록 10-1852486, 2018)
- 미아 및 우슬 함유 맥주의 제조방법 및 이에 따라 제조된 미아 및 우슬 함유 맥주 (등록 10-1852485, 2018)
- 젖산균 및 효소를 이용한 천년초 발효액의 제조방법 (출원 10-2017-0089583, 2017)
- 무가당 유자 과피차의 제조 방법 (등록 10-1729067, 2017)
- 진저롤이 함유된 유자액상차 조성물 및 이의 제조방법 (등록 10-1700137, 2017)
- 발아벼와 죽숙피를 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1721131, 2017)
- 죽순피를 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1721130, 2017)
- 산화방지 가능한 가공장치 및 그를 이용한 가공방법 (등록 10-1506276, 2014)
- 과채류용 진공 분쇄기 (등록 10-1562371, 2015)
- 딸기세척장치 (등록 10-1311237, 2013)
- 즉석 편이식 제조를 위한 효소압출팽화미분의 제조방법 (출원 10-2013-0073669, 2013)
- 댓잎을 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1203624, 2012)
- 소세지의 제조 방법 및 그 방법에 의하여 얻어진 소세지 (등록 10-1203624, 2012)
- 닭 가슴살 육포의 제조 방법 및 그 방법에 의하여 얻어진 닭 가슴살 육포 (등록 10-1186387, 2011)
- 다시마 뿌리 추출물의 추출방법 및 다시마 뿌리 추출물을 함유하는 변비 개선용 조성물 (출원 10-2011-0080728, 공개 1020130017964, 2011)
연구수행 과제
- 수산식품 비타민 분석 및 평가 : 비타민 K1, K2, B6(국립수산과학원, 2024)
- 국가표준식품성분표 제11개정 발간을 위한 분석 품질관리 및 수용성 비타민 데이터 개발 연구(농촌진흥청, 2023~2024
- K-김치클러스터 구축(전남테크노파크, 2023)
- 한국 전통 제다 기법의 역사적 원형 복원과 현대적 계승을 위한 DB 구축(한국연구재단, 2022~2023)
- 수요자 맞춤 헬스케어를 위한 국가식품영양 DB 구축·운영 방안 마련 연구(식품의약품안전처, 2022~2023)
- 원료육 급속 진공 해동 장치 개발(신기술 인증 획득)(농림식품기술기획평가원, 2021~2023)
- 바이오메디컬 R&D 기반 글로컬 진출 지원 사업(산업통상자원부, 2021~2023)
- 수산물 및 수산식품의 수용성 및 지용성 비타민 분석법 개발 및 평가(국립수산과학원, 2019~2023)
- 국민식생활 밀착형 국가표준식품성분 DB를 위한 식품자원의 비타민 B6, B12, 분석(농촌진흥청, 2019~2022)
- 국가표준식품성분표 제10개정 발간을 위한 식품자원의 비타민 B12 분석
- 국가 식품영양성분 DB 구축을 위한 지용성 및 수용성 비타민류 분석 및 검증(식품의약품안전처, 2013~2021)
- 벌교 꼬막 가공식품 개발(보성군, 2018~2020)
- 산양삼의 효용성 극대화를 위한 생물전환 기술 개발 및 제품 산업화(중소기업청 산학협력지원사업, 2017~2018)
- 수출 건강지향형 당저감화 천년초 엑기스 및 제품개발(중소기업청 산학협력지원사업, 2015~2017)
- 국가표준식품성분표(제9개정판)를 위한 식품자원의 비타민 성분 구명 및 DB 구축(농촌진흥청, 2013~2017)
- 미아와 우슬을 이용한 기능성 고메이(Gourmet) 맥주 및 양조 부산물 활용기술 개발(중소기업청 산학협력지원사업, 2015~2016)
- 죽순을 이용한 기능성 식품 상품화(담양군, 2014)
- 유자 가공 신상품 개발 및 실용화(유자 엑기스 및 연관상품 개발)(고흥 유자클러스터사업단, 2013)
- 맞춤형 발효팽화미 소재 및 기능성 쌀편이식 개발(중소기업청 산학협력지원 기업부설연구소설치사업, 2012~2013)
실험실 졸업생 현황 (내국인 졸업생)
- 1. 정0균 (재)순천바이오헬스케어연구센터
- 2. 남0건 농촌진흥청 국립농업과학원
- 3. 김0재 구례 농업기술센터 야생화연구소/해양바이오연구센터/(주)블랙홀릭
- 4. 김0헌 엔피케이(주)
- 5. 방0은 여수시청
- 6. 이0미 전남바이오진흥원 생물의약연구센터
- 7. 정0락 통영 농업기술센터
- 8. 박0진 구례 농업기술센터.국립순천대학교 산학협력단
- 9. 장0은 농촌진흥청 국립농업과학원/(주)참든건강과학
- 10. 김0선 농촌진흥청 국립농업과학원.남원시청
- 11. 정0은 경남 농업기술원
- 12. 김0영 농촌진흥청 국립농업과학원/경남농업기술원
- 13. 용0진 세계김치연구소/자영업
- 14. 오0형 국립순천대학교 연료전지평가센터
- 15. 송0주 (주)하원제약/농촌진흥청 국립식량과학원 바이오에너지작물연구소/제너럴바이오(주)
- 16. 김0순 에코비엠(주)
- 17. 김0식 엔피케이(주)/브이씨바이오
- 18. 문0주 (주)퍼플랩스헬스케어
- 19. 문0규 (주)네이처텍 중앙연구소
- 20. 정0나 애니젠(주)
- 21. 박0영 농촌진흥청 국립식량과학원 바이오에너지작물연구소
- 22. 정0유 농촌진흥청 국립농업과학원/(주)함소아제약
- 23. 박0은 한국프라임제약(주)
- 24. 김0 국립수산과학원/(주)마린바이오프로세스
- 25. 곽0정 한국프라임제약(주)
- 26. 홍0호 에스더포뮬러(주)
- 27. 소0미 농업회사법인 태양스피루리나(주)
- 28. 박0희 국립순천대학교 친환경농업센터
- 29. 이0희 자인식품연구원(주)
실험실 졸업생 현황 (외국인 졸업생)
- 31. Md. A000ual Is000 (석사/박사),대포딜국제대학교 (방글라데시)
- 32. Ve000 C. Quines-Lag000 (석사), 센트럴루존주립대학교 (필리핀)
- 33. Yu0 Gwan (석사), CR snow 양조 R&D 센터 (중국)
- 34. Princ000 R. Belg000 (석사), 식품생명공학연구소 (필리핀)
- 35. Re0 Ma0 Templo00000 (박사), 센트럴루존주립대학교 (필리핀)
- 36. Yu0 Zhao (박사), 중국 농업과학원, 심천 농업유전체학연구소 (중국)
주요연구실적
- Effects of sodium bicarbonate treatment on the functional and sensory properties of pectolinarin-rich thistle (Cirsium japonicum) leaves. Food Bioscience. In press (2025)
- 인공 광배양 스피룰리나(Spirulina platensis)의 생리활성 성분 및 항산화 특성. Food Science and Preservation. In press (2025)
- Validation of the Vitamin B6 Profile (Pyridoxine, Pyridoxal, and Pyridoxamine) Analysis in Rice Consumed in Korea: Effects of Cooking and Variety. Foods 14:457 (2025)
- Enhancement of polycaprolactone nanofiber film performance by hydrogen bonding interactions with chitosan for food packaging. Int J Biol Macromolecules 300:139437 (2025)
- Enhancing Functional Properties and Shelf Life of Oryza sativa L. via Grain Stabilization Techniques. Foods 14: 596 (2025)
- Physicochemical and textural properties of thawed pork by vacuum tumbling. Korean J Food Preserv 31: 423 (2024)
- Effects of derivatization coupled with GC-FID analysis of cholesterol in some bakery products. Cell Press 10: e30596 (2024)
- Bioactivity-guided fraction from Viscera of abalone, Haliotis discus hannai suppresses cellular basophils activation and anaphylaxis in mice. J Microbiol Biotechnol 34: 379 (2024)
- Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size. Korean J Food Preserv 30: 929 (2023)
- Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents. Foods 12: 2342 (2023)
- Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis). Korean J Food Preserv 30: 247 (2023)
- Influence of low-pressure tumbling on the quality characteristics of thawed pork. Korean J Food Preserv 30: 88 (2023)
- Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids. Int J Biol Macromol 233: 123529 (2023)
- Profiling of major B6 vitamers (Pyridoxine, Pyridoxal, and Pyridoxamine) in fruits commonly consumed in Korea. J Korean Soc Food Sci Nutr 52: 82 (2022)
- Evalution of the levels of retinol, β-carotene, tocopherols, tocotrienols and folate in bakery products consumed in Korea. Korean J Food Sci Technol 54: 578 (2022)
- Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table. Korean J Food Preserv 29: 1091 (2022)
- Antioxidative properties of machine-drip tea prepared with citrus fruit peels are affected by the type of fruit and drying method. Foods 11: 2094 (2022)
- Ethanolic extract of pancake mixture powder supplemented with helianthus tuberosus enhances antidiabetic effects via inhibiting inflammatory mediator NO production. Microbiol Biotechnol Lett 50: 228 (2022)
- Rheological, textural, and functional characteristics of 3D-printed cheesecake containing guava leaf, green tea, and barley sprout powders. Food Biosci 47: 101634 (2022)
- Validation of vitamin B5 (pantothenic acid) and B6 (pyridoxine, pyridoxal, and pyridoxamine) analyses in seafood. J Food Comp Anal 109: 104518 (2022)
- Sargahydroquinoic acid isolated from Sargassum serratifolium as inhibitor of cellular basophils activation and passive cutaneous anaphylaxis in mice. Int Immunopharmacol 105: 108567 (2022)
- Changes in physicochemical and functional properties of Opuntia humifusa during fermentation with cellulolytic enzyme and lactic acid bacteria. LWT-Food Sci Technol 159: 113192 (2022)
- Anti-inflammatory effects of abalone (Haliotis discus hannai) viscer a via Inhibition of ROS Production in LPS-stimulated RAW 264.7 cells. Microbiol Biotechnol Lett 50: 22 (2022)
- Regional variation of vitamin B12 content in Korea traditional fermented soy Foods. J Korean Soc Food Sci Nutr 51: 64 (2022)
- Microalgae, Tetraselmis tetrathele has Alopecia Prevention and Scalp Improvement. Microbiol Biotechnol Lett 49: 528 (2021)
- Validation of vitamin B1, B2, and B3 analyses of seafood consumed in Korea by reverse-phase HPLC coupled with DAD and FLD. J Korean Soc Food Sci Nutr 50: 1308 (2021)
- Analysis of A and E vitamer profiles in domestic raw and processed seafood consumed in Korea. Korean J Food Preserv 28: 926 (2021)
- Comparison of nutritional composition of noodle products in Korean key foods. Korean J Food Nutr 34: 449 (2021)
- Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel. Korean J Food Preserv 28: 632 (2021).
- Antioxidative, textural and storage properties of blood clam (Scapharca broughtonii) sausage containing chitosan, Camellia Sinensis L. and Curcuma longa L.. J Chitin Chitosan 26: 109 (2021)
- Validation of phytosterol analysis by alkaline hydrolysis and trimethylsilyl derivatization coupled with gas chromatography for rice products. J Cereal Sci 101: 103305 (2021)
- Folate content of Korean vegetable dishes prepared outside the home: comparison between analyzed and calculated values. J Food Compos Anal 103: 104088 (2021)
- Enhancement of functional and sensory properties of eastern prickly pear (Opuntia humifusa) by fermentation with yuza peel and guava leaf. Food Biosci 41: 100921 (2021)
- Contents of vitamin B9 (folate) and B12 (cobalamins) in commonly consumed seafood menus in Korea. J Nutr Health 54: 211 (2021)
- Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods. Food Chem 350: 128531 (2021)
- Validation of a trienzyme-Lactobacillus casei method for folate analysis in fishery resources consumed in the Korean diet. Korean J Food Sci Technol 52: 580 (2020)
- Validation of folate, β-carotene and tocopherols analyses for Korean Namul prepared according to Korean standard recipes. Korean Soc Food Sci Nutr 49: 1086 (2020)
- Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products. Korean J Food Preserv 27: 744 (2020)
- Analysis and verification of vitamin B12 in animal foods for update of national standard food composition table. Korean J Food Sci & Technol 52: 317 (2020)
- Starch characteristics, sugars and thermal properties of processing potato (Solanum tuberosum L.) cultivars developed in Korea. Am J Potato Res 97: 308 (2020)
- Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes. LWT 122: 109029 (2020)
- Water-soluble vitamin and GABA contents of brown rice affected by germination. Korean Soc Food Sci Nutr 48: 1359 (2019)
- Comparison of the nutritional composition for Bokkeumbap products in high-frequency processed foods in the Republic of Korea. Korean Soc Food Sci Nutr 32: 589 (2019)
- Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus) Int J Food Sci Technol 55: 1754 (2019)
- Analyses of retinol, β-carotene, vitamin E and cholesterol contents in steamed- and braised-dishes of the Korean diet. Korean Soc Food Presev 26: 796 (2019)
- standard Korean recipes. Korean Soc Food Sci Nutr 48: 1262 (2019)
- Folate retention in Namul according to various heating methods. Korean J Food Sci Technol 51: 425 (2019)
- Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM). Korean J Food Sci Technol 51: 214 (2019)
- Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time. LWT-Food Sci Technol 105: 149 (2019)
- Ginsenoside contents and antioxidant activities of cultivated mountain ginseng (Panax ginseng C.A. Meyer) with different ages. Kor Soc Food Preserv 26: 90 (2019)
- The effects of added water and grinding temperature on stability and degradation kinetics of antioxidant activity, phenolic compounds, and ascorbic acid in ground apples. J Food Sci 83: 3019 (2018)
- Antioxidant Properties, β-Carotene and Vitamin E of Different Varieties of Brown and White Rice. J Korean Soc Food Sci Nutr 47: 1259 (2018)
- Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane. LWT-Food Sci Technol 100: 237 (2018)
- Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent. J Sci Food Agric 99: 816 (2019)
- Physicochemical properties of Saeilmi (Oryza sativa Linne) germinated with different steeping and germination time. Kor Soc Food Preserv 25: 311 (2018)
- Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels. J Food Sci Technol 55: 2712 (2018)
- Immunoaffinity-HPLC analysis for vitamin B12 of Korean cattle-Hanwoo (Bos taurus coreanae). Food Anal Methods 11: 2597 (2018)
- Analyses of cholesterol, retinol, β-carotene, and vitamin E contents in regional food of South Korea. J Kor Soc Food Sci Nutr 47: 429 (2018)
- Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. LWT-Food Sci Technol 89: 535 (2018)
- Validation of pepsin-assisted extraction and immunoaffinity-HPLC/UV analysis for vitamin B12 in seafoods. J Kor Soc Food Sci Nutr 47: 168 (2018)
- Effect of grinding at modified atmosphere or vacuum on browning, antioxidant capacities, and oxidative enzyme activities of apple. J Food Sci 83: 84 (2018)
- Effects of different cooking methods on folate retention in selected mushrooms. Kor J Food Preserv 24: 1103 (2017)
- Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table. Kor J Food Preserv 24: 983 (2017)
- Variations in vitamin E, phenolic content, and antioxidant properties of different cultivars of whole wheat grains in South Korea. CyTA-J Food 15: 646 (2017)
- Phytosterol determination and method validation for selected nuts and seeds. Food Anal Methods 10: 3225 (2017)
- Cholesterol analysis of Korean eat-out foods for national food composition database. J Food Sci Technol 54: 1837 (2017)
- Changes in β-carotene, vitamin E, and folate compositions and retention rates of pepper and paprika by color and cooking method. J Kor Soc Food Sci Nutr 46: 713 (2017)
- Nutritional and Functional Properties of Water Extracts from Achyranthes japonica Nakai-Rice Pilsner Byproducts. J Kor Food Sci Nutr 46: 185 (2017)
- Physicochemical property and oxidative stability of chicken breast jerky treated various sweetening agents. Kor J Food Preserv 24: 84 (2017)
- Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. J Food Comp Anal 59: 8 (2017)
- Physicochemical Property and Starch Digestibility of Tarakjuk prepared with Enzyme Treated Rice Extrudate Powder. Kor J Food Nutr 29: 692 (2016)
- Effects of superheated steam treatment on volatile compounds and quality characteristics of onion. Kor J Food Preserv 23: 369 (2016)
- Vitamin E Stability in Oil Seeds. Myanmar J 3: 32 (2016)
- Effect of supercritical carbon dioxide on physicochemical properties and microbial reduction of freeze-dried bovine liver. Kor J Food Nutr 44: 1847 (2015)
- Validation of trienzyme extraction-microplate assay for folate in Korean ancestral rite food. Kor J Food Nutr 44: 716 (2015)
- Compositions of fatty acids and phytosterols of plant-based oils and their associations with anti-oxidative capacity: Application of principal component analysis. Hortic Environ Biotechnol 56:561 (2015)
- Soluble ex-pression and purification of receptor activator of nuclear factor-kappa B ligand using Escherichia coli. J Microbiol Biotechnol 25: 274 (2015)
- Improvement of reliability in microbiological assay for folate in a single laboratory. Myanmar J (2015)
- Content of fat-soluble nutrients (cholesterol, retinol, and α-tocopherol) in different parts of poultry meats according to cooking method. J Korean Soc Food Sci Nutr 44: 234 (2015)
- Microbial reduction of mulberry treated by air bubble washing with co-washing agents. J Agric Life Sci 48: 329 (2014)
- Effect of mulberry powder on quality characteristics and oxidative stability of mayonnaise prepared with perilla oil. Kor J Food Nutr 27: 1132 (2014)
- Immunoaffinity-HPLC/DAD assay and validation for vitamin B12 in snacks and cereals. J Agric Life Sci 48: 351 (2014)
- Nitrooleate mediates nitric oxide synthase activation in Endothelial cells. Lipids 49: 457 (2014)
- Differential responses of B vitamins in black soybean seeds. Food Chem 153: 101 (2014)
- Effect of perilla oil on quality characteristics of cabbage kimchi during fermentation. J Agric Life Sci 47: 255 (2013)
- β-carotene and retinol contents in Bap, Guk (Tang) and Jjigae of eat-out Korean foods. J Korean Soc Food Sci Nutr 42: 1958 (2013)
- Determination of β-carotene and retinol in Korean noodles and bread products. J Korean Soc Food Sci Nutr 42: 1949 (2013)
- Production of soy yogurt enriched with glyceollins. Food Sci Biotechnol 22: 739 (2013)
- Extraction of carbohydrates and minerals from Laminaria using organic acid. Kor Chem Engin Res 50: 238 (2012)
- Isolation and identification of compound from Dropwort (Oenanthe javanica) with protective potential against oxidative stress in HepG2 cells. FSB 20: 1743 (2011)
- Effects of dry roasting on the vitamin E content and microstructure of peanut (Arachis hypogaea). Journal of Agriculture & Life Science 45: 121 (2011)
- Effect of air bubble washing with brine on quality characteristics of strawberries during storage. J Agric Life Sci 45: 81 (2011)
- Chronic effect of ferulic acid from Pseudosasa japonica leaves on enhancing exercise activity in mice. Phytother Res 24: 1508 (2010)
- Cloning of aprE86-1 gene encoding a 27-kDa mature fibrinolytic enzyme from Bacillus amyloliquefaciens CH86-1. J Microbiol Biotechnol 20: 370 (2010)
- Importance of Weissella species during Kimchi fermentation and future works. Microbiol Biotechnol Lett 38: 341 (2010)
- Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH86-1 isolated from Cheonggukjang. J Korean Soc Appl Biol Chem 53: 56 (2010)
- Development of pSJE6c, an ex-pression Vector for Kimchi Lactic Acid Bacteria, and Heterologous Gene ex-pression Using the Vector. Microbiol Biotechnol Lett 37: 389 (2009)
- Properties of Cheonggukjang fermented with Bacillus strains with high fibrinolytic activities. J Food Sci Nutr 14: 252 (2009)
- Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH51 isolated from Cheonggukjang. J Microbiol Biotechnol 19: 997 (2009)
- Production of Cheonggukjang by using a recombinant Bacillus licheniformis strain. J Food Sci Nutr 14: 90 (2009)
- Zeatin prevents amyloid beta-induced neurotoxicity and scopolamine-induced cognitive deficits. J Medicinal Food 12: 271 (2009)
- Depolymerization of fucoidan by contact glow discharge electrolysis (CGDE). Korean Chemical Engineering Research, 46: 886 (2008)
- Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp 4. Food Chemistry 109: 278 (2008)
- Sensory properties of soy yoghurts prepared from yellow and black soymilk Streptococcus infantarius 12 and Weisella sp. 4. J Sci Food Agric 88: 1845 (2008)
- Hydrolysis of isoflavone glucosides in soymilk fermented with a single or a mixed culture of Lactobacillus paraplantarum KM, Weissella sp. 33 and Enterococcus faecium 35 isolated from human. J Microbiol Biotechnol 18: 573 (2008)
- Effect of extrusion conditions on the phytochemical properties of a Goami 2, a high in non-digestible starch rice cultivar. J Food Quality 31: 571 (2008)
- ex-pression of alpha-amylase gene from Bacillus licheniformis in Lactobacillus brevis 2.14. J Food Sci Nutr 13: 190 (2008)
- ex-pression of a-galactosidase gene from Leuconostoc mesenteroides SY1 in Lactobacillus brevis 2.14. Food Sci Biotechnol 17: 1115 (2008)
- Characterization of a bifunctional HPr kinase/phosphorylase from Leuconostoc mesenteroides SY1. J Microbiol Biotechnol 18: 746 (2008)
- Analysis of the Optimal Extraction Condition for the Functional Principles of the Apple Snail. Journal of Agriculture & Life Science 42: 9 (2008)
- Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. J Food Sci 72: M39 (2007)
- Cloning of fibrinolytic enzyme gene from Bacillus subtilis isolated from Cheonggukjang and its ex-pression in protease-deficient Bacillus subtilis strains. JMB 17: 1018 (2007)
- Effect of the addition of tenderizers on quality characteristics of intermediate moisture-apple snail. Kor J Food Preserv 14: 288 (2007)
- Chemical components and antioxidative activities of Korean kiwi. J Agriculture and Life Science 41: 27 (2007)
- A differential assay of folic acid and total folate in foods containing enriched cereal-grain products to calculate mu g dietary folate equivalents (μg DFE). J Food Comp Anal 19: 182 (2006)
- Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J Food Comp Anal 19: 196 (2006)
- Physico-chemical properties of giant embryo brown rice (keunnunbyeo). Agric Chem Biotechnol 49: 95 (2006)
- Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus ddodes) mushroom. Food Chemistry 99: 381 (2006)
- Characterization of ptsHl operon from Leuconostoc mesenteroides SY1, a strain isolated from Kimchi. J Microbiol Biotechnol 16: 988 (2006)
- Transformation of Leuconostoc mesenteroides SY1, a strain isolated from Kimchi. J Microbiol Biotech 16: 149 (2006)
- Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum. J Food Sci 70: C292 (2005)
- Cold shock response of Leuconostoc mesenteroides SY1 isolated from kimchi. J Microbiol Biotech 15: 831 (2005)
- Characterization of α-galactosidase gene from Leuconostoc mesenteroides SY1. J Microbiol Biotech 15: 800 (2005)
- Characterization of the catabolite control protein (CcpA) gene from Leuconostoc mesenteroides SY1. J Microbiol Biotech 15: 749 (2005)
- Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea. Food Res Int 37: 247 (2004)
- Effect of peanut butter manufacture on vitamin E. J Food Sci 68: 2211 (2003)
- Effects of variety and crop year on tocopherols in pecans. J Food Sci 67: 1356 (2002)
- Properties of high crystalline rice amylodextrins prepared in acid-alcohol media as fat replacers. Cereal Foods World 42: 813 (1997)
김중범 교수 (Kim, Jung-Beom)

직급

교수

전공/학위

식품위생학 / 공학박사

전화번호

061-750-3259

이메일

okjbkim@scnu.ac.kr
학력
- 강원대학교 박사 (식품위생학전공)
- 동국대학교 석사 (식품공학전공)
- 동국대학교 학사 (식품공학전공)
주요경력
- 식품의약품안전처 규제입증위원회 위원(2023.03∼2025.03)
- 식품의약품안전처 안전기술평가 핵심 전문가(2021.07∼2025.12)
- 식품의약품안전처 식품미생물 전문가 자문위원(2016.05∼현재)
- 식품의약품안전처 시험검사평가 지도위원(2019.01∼2028.01)
- 식품의약품안전처 새로운 식품원료 자문위원회 위원(2020.05∼2026.05)
- 식품의약품안전처 식품의약품 안전기술위원회 위원(2019.06∼2021.06)
- 식품의약품안전처 자체규제심사위원회 위원(2017.06∼2019.06)
- 식품의약품안전처 HACCP 발전 협의회 위원(2020.06∼2026.06)
- 한국식품안전관리인증원 식품안전분야 수출지원사업 심의·자문위원회 위원(2023.03∼2023.03)
- 한국식품안전관리인증원 HACCP 포커스 그룹 자문위원(2024.11~2026.10)
- 한국식품안전관리인증원 HACCP 기술전문위원회 위원(2020.07∼2022.07)
- 한국식품안전관리인증원 식품안전국가인증제 자문위원회 위원(2021.04∼2023.03)
- 중소벤처기업부 스마트제조혁신단 Smart HACCP 평가위원(2020.01∼현재)
- 국가기술표준원 한국인정기구(KOLAS) 화학·생물학 기술위원회 위원(2019.09∼현재)
- 국가기술표준원 한국인정기구(KOLAS) 국제공인시험기관 선임평가사(2006.01∼현재)
- 국가기술표준원 제품안전심의위원회 위원(2025.08~2028.06.18)
- 국립수산과학연구원 수산식품기술심의회 위원(2025.08~2028.08)
- 전라남도보건환경연구원 연구원보 심사편집위원(2018.11∼2020.11)
- 전라남도보건환경연구원 기관생물안전위원회 위원(2021.06∼2025.06)
- 광주광역시보건환경연구원 연구과제 자문위원(2023.01∼2024.12)
- 한국교육환경보호원 기관자문위원회 위원(2023.07∼2025.06)
- 한국교육환경보호원 학교급식 식중독예방 컨설턴트(2020.01∼현재)
- 순천시 어린이급식관리지원센터 이사(2020.02∼2028.02)
- 한국대학교육협의회 산업계관점 대학평가 식품분야 요구분석위원 (2018.07∼2019.04)
- 한국기능식품연구원 지역특성화 사업 자문위원(2018.01∼2019.12)
- 한국식품위생안전성학회 운영위원(2022.01∼2023.12)/이사(2015.01∼현재)
- 한국식품저장유통학회 운영위원(2018.01∼2026.12)/평위원(2015.01∼현재)
- 한국식품조리과학회 평위원(2015.01∼현재)
- 한국식품과학회 평위원(2015.01∼현재)
- 한국식품영양과학회 운영위원(2024.01∼2024.12)
연구분야
- 식중독 예방 및 위해평가
- 식중독 미생물 신속진단 기술개발
- 식중독 미생물 제어 기술개발
- Smart HACCP 프로그램 개발
- 학교급식 위생교육 프로그램 개발
- 식품 중 곰팡이 동정 및 제어 기술개발
- 식품유통기한 설정 및 연장기술 개발
- 식품의 품질향상 및 선도증진 기술개발
- 식품위생 실험법 검증
수상내역
- 한국식품위생안전성학회 학술상 (2024년)
- 식품의약품안전처장 표창 (2021년)
- 한국과학기술총연합회 과학기술우수논문상 (2021년)
- 식품의약품안전처장 표창 (2018년)
- 한국과학기술총연합회 과학기술우수논문상 (2018년)
- 국무총리 표창 (2012년)
- 보건복지부장관 표창 (2005년)
- 보건복지부장관 표창 (1997년)
저서
- 식품위생학 창지사 2017 (대한민국학술원 선정 2018 우수학술도서)
- 유치원 급식 컨설턴트 입문과정, 한국교육환경보호원, Chapter 05. 유치원 급식 위생관리, 2 학교급식법 위생관리 2023. p155~189
특허
- 다랑어류 및 새치류의 신속 판별용 멀티플렉스 PCR 방법 및 이를 위한 PCR 프라이머. 등록 (10-2772112). 2025
- 옥돔과 옥두어의 신속 판별용 멀티플렉스 PCR 방법 및 이를 위한 PCR 프라이머. 등록 (10-2252413). 2021
- 토마토로부터 유래한 3‘-O-메틸전이효소, 그의 유전자 및 그들의 제조방법과 이들을 이용하여 만든 미생물로부터 크리소에리올, 아이소람네틴을 생산하는 방법. 등록 (10-1157116). 2012
- 바실러스 세리우스의 구토독소 및 설사독소를 동시에 검출할 수 있도록 재조합된 멀티플렉스 중합효소 연쇄반응 프라이머 세트. 등록(10-1200316). 2012
- 바실러스 세리우스의 구토독소 및 설사독소를 동시에 검출할 수 있도록 재조합된 멀티플렉스 중합효소 연쇄반응 프라이머 세트. 등록(10-1207840). 2012
- 염모제 중 계면활성제와 고급지방산의 제거방법 및 염모제 중 주요성분 동시분석방법. 등록(10-0898148). 2009
- 염모제 중 주요성분 동시분석방법. 등록(10-0930395). 2009
실 졸업생 현황
- 1. 문0호 한국식품안전관리인증원
- 2. 김0결 임실치즈&식품연구소
- 3. 이0현 개인사업
- 4. 조0현 전라남도보건환경연구원
- 5. 최0정 전라남도보건환경연구원
- 6. 정0경 장흥군버섯산업연구원
- 7. 박0지 원드롭
- 8, 강0영 블루젠
- 9. 이0철 IGC 인증원
- 10. 박0지 사조대림
- 11. 김0영 한국식품과학연구원
- 12. 오0경 식품의약품안전처
- 13. 정0선 한국식품과학연구원
- 14. 이0운 순천대학교 산학협력단
- 15. 김0영 국립수산과학원
- 16. 임0유 한국식품과학연구원
- 17. 김0진 국립수산과학원
- 18. 최0온 한국식품안전관리인증원
- 19. 정0영 한국식품안전관리인증원
- 20. 박0동 농업회사법인 향유미가
- 21. 남0희 전라남도보건환경연구원
- 22. 정0정 대구광역시보건환경연구원
- 23. 김0린 전라남도보건환경연구원
- 24. 김0욱 장흥군버섯산업연구원
- 25. 김0중 자영업(솜리치킨)
- 26. 이0섭 자영업(VIP공인중개사)
- 27. 강0서 부산테크노파크
- 28. 김0태 오성실업
- 29. 서0우 개인사업(청솔)
- 30. 김0훈 개인사업(라펠라치타)
- 31. 조0희 동원 F&B
- 32. 최0나 KOTITI 시험연구원
- 33. 오0진 삼영데리카후레쉬
- 34. 박0진 화산농업협동조합
- 35. 이0현 미래토건
주요연구실적

연구논문
- Reevaluation of Validity of CCP in Bakery Product Manufacturing Processes. J. Food Hyg. Saf. 40(6), 444~450 (2025)
- Reevaluation of the CCP Validity in Beverage Manufacturing Processes. J. Food Hyg. Saf. 40(6), 438~443 (2025)
- Influence of Major Land-Based Pollution Sources on the Microbial Safety of the Pacific oyster (Crassostrea gigas) and Seawater in Kamak Bay, Korea. Korean J. Malacol. 41(3), 151~158 (2025)
- Microbial Contamination and Reduction of Equipment Knobs at Cafeterias in Child Care Centers. J. Food Hyg. Saf. 40(5), 382~388 (2025)
- Effect of the introduction of the use by date on the food industry. Food Science and Industry. 58(3), 204~208 (2025)
- An Exploratory Study on Sanitation Improvement in School Food services Through Consulting at Selected Schools. Korean J Food Cook Sci. 41(3), 151~161 (2025)
- Comparison of Detection Efficiency and Quantitative Accuracy in Total Aerobic Bacterial between Plate Count Agar and Dry Film Media. J. Food Hyg Saf. 40(3), 204~208 (2025)
- Comparison of Administrative Punishment between HACCP Prerequisites and the Food Sanitation Act. Food Science and Industry. 58(2), 186~190 (2025)
- Evaluation of Thermal Resistance in Geobacillus thermodenitrificans subsp. Calidus and Ureibacillus suwonensis Spores Isolated in Korea. J. Food Hyg Saf. 40(1), 13~17 (2025)
- Comparison of Deection Accuracy on Staphylococcus aureus Dry Rehydratable Film and Baird Parker Agar. J. Food Hyg Saf. 39(6), 485~490 (2024)
- Toxin Genes and Antibiotic Resistance of Food Poisoning Bacteria Isolated from Food Service Equipment in Childcare Centers. J. Food Hyg Saf. 39(3), 266~272 (2024)
- Molecular characterization and antibiotic resistance of Staphylococcus aureus strains isolated from patients with diarrhea in Korea between the years 2007 and 2022. Food Sci Biotechnol. 33(6), 1965~1974 (2024)
- Comparison of Heat Resistance of Bacillus subtilis, Geobacillus stearothermophilus, and Bacillus atrophaeus spores. J. Food Hyg Saf. 38(5), 356~360 (2023)
- Comparison of Hygiene Evaluation Items in Restaurants and Catering Facilities. Safe Food. 18(1): 22-26 (2023)
- Effect of Manganese Sulfate Concentration in Media on Production Speed of Insecticidal Crystal by Bacillus thuringiensis. J. Food Hyg Saf. 38(3), 170~175 (2023)
- Improvement of critical control point and control limit in HACCP certified confectionery companies. Food Science and Industry. 56(2), 146-153 (2023)
- Effect of Storage Conditions on Survival of Fungi in Red Pepper Powder. J. Food Hyg Saf. 38(2), 63~68 (2023)
- Ultraviolet lamp replacement period and hygiene management plan of ultraviolet sterilizer. J. Food Hyg Saf. 38(1), 26~30 (2023)
- Identification and control of contamination microorganisms in packaged tofu. Korean J Food Cook Sci. 38(6), 384~388 (2022)
- Effect of sterilization conditions on microbial reduction in cleaning tools. J. Food Hyg Saf. 37(5), 310~316 (2022)
- Comparison of macro and micro mineral contemts in domestic and imported Tricholoma matsutake. J. Food Hyg Saf. 37(5), 323~327 (2022)
- Improvement plan of HACCP mandatory application foods and small-scale HACCP system. Food Science and Industry. 55(3), 301-307 (2022)
- HACCP laws and operating system in Japan. Safe Food. 17(3): 3-7 (2022)
- Comparison of food safety regulation between south and north Korea. Safe Food. 17(3): 17-23 (2022)
- Inhibitory Effects of Copper, Brass, and Stainless Steel Surfaces on Multidrug-Resistant Microorganisms. Ann Clin Microbiol. 25(2): 35-44 (2022)
- Toxin gene and antibiotic resistance of Staphylococcus aureus and Bacillus cereus isolated from kitchen cleaning tools in child care centers. Korean J Food Preserv, 29(4), 645-652 (2022)
- EU HACCP Regulation and Operating Systems. Safe Food. 17(2): 8-10 (2022)
- Isolation and Identification of Fungi and Yeast Contaminated in Rice Cake (Garaeddeok). J. Food Hyg Saf. 36(1), 5~9 (2022)
- Evaluation of the Microbiological Safety of Cleaning Tools in Child Care Centers. Korean J Food Cook Sci. 38(1): 5~9 (2022)
- Toxin Gene and Antibiotic Resistance of Staphylococcus aureus and Bacillus cereus Isolated from Indoor Air in Cafeteria. J. Food Hyg Saf. 36(4), 520~527 (2021)
- Smart HACCP development plan. Safe Food. 16(4): 15-19 (2021)
- Development of smart HACCP effectiveness analysis model. Food Science and Industry. 54(3), 184-189 (2021)
- Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China. Korean J. Food Preserv. 28(5) 699-703 (2021)
- Development and validation of multiplex PCR assay for differentiating tunas and billfishes. Food Sci Biotechnol. 30(4):497?503 (2021)
- Comparison of the mineral contents in domestic and Chinese sarcodon aspratus. Journal of Mushrooms. 19(1):51-55 (2021)
- Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method. Food Sci Biotechnol. 29(9), 1289~1294 (2020)
- Evaluation of microbiological contamination of dummies used in cardiopulmonary resuscitation in Korea. Current Pharmaceutical Biotechnology. DOI: 10.2174/1389201021666200807105136. (August 2020)
- Food Fraud monitoring of commercial Sciaenidae seafood product using DNA barcode information. J. Food Hyg Saf. 35(6), 574~580 (2020)
- Evaluation of microbiological safety of knives and cutting boards in child care centers. Korean J. Food Nutr. 33(6), 702~709 (2020)
- Qualitative and quantitative evaluation of residual microplastics in ark shell. Korean J. Food Preserv. 27(3) 416-421 (2020)
- Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City. Korean J. Food Nutr. 33(2), 142~148 (2020)
- Evaluation of Microbiological Safety of Food Service Environment in Child Care Centers. J. Food Hyg Saf. 35(2), 146~151 (2020)
- Trends in Foreign Management of New or Emerging Food Risk Factors. Safe Food. 15(1), 3-8 (2020)
- Correlation between Plate Count Agar and Dry Rehydratable Film Method for Enumeration of Total Aerobic Bacteria in Water. Journal of Korean Society on Water Environment, 36(2), 148-152 (2020)
- Proposal of unification plan based on differences between food and livestock product HACCP. Food Science and Industry. 53(1), 101-115 (2020)
- Prevalence of Toxin Genes and Profiles of Antibitoc Resistance in Vibrio vulnificus Isolates from Fish, Fish Tanks, and Patients. J. Food Hyg Saf. 35(1), 6~12 (2020)
- Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count. Korean J. Food Nutr. 32(5), 560~564 (2019)
- Microbiological Contamination and Hygiene Awareness of Hand according to the Types of Child-Care Center and Position of Workers. Korean J Food Cook Sci. 35(4), 412~419 (2019)
- Evaluation of microbiological safety in ready-to-eat meat products. J Korean Soc Food Sci Nutr. 48(8), 896～902 (2019)
- Analysis of dietary fiber, mineral content and fatty acid composition in Cheonggak (Codium fragile). Korean J. Food Nutr. 32(4) 328~334 (2019)
- Monitoring and risk assessment of pesticide residues in school foodservice agricultural products in Gwangju metropolitan area. J. Food Hyg. Saf. 34(3) 283~289 (2019)
- Isolation and identification of false positive and false negative strains on coliform dry rehydratable film. Korean J. Food Preserv. 26(3) 330-335 (2019)
- Effect of sugared sweeteners on quality characteristics of Prunus mume fruit syrup. Korean J. Food Nutr. 32(3) 161~166 (2019)
- Development and validation of a PCR method to discriminate between Branchiostegus japonicus and Branchiostegus albus. Korean J. Food Sci. Technol. 51(3), 295~299 (2019)
- Inhibitory effect of metal surface on the antimicrobial resistance microorganism. Ann Clin Microbiol. 21(4), 80-86 (2018)
- Evaluation of microbiological safety of commercial spices. Korean Journal of Preservation. 25(6), 706-714 (2018)
- Comparison of the proximate composition and amino acid content of domestic and imported Tricholoma matsutake and Sarcodon aspratus. Journal of Mushrooms. 16(3), 208-212 (2018)
- Evaluation of microbiological safety in commercial Jeotgal. Korean Journal of Preservation. 25(2), 270-278 (2018).
- Comparison of Moisture Content and Drip Amount between Domestic and Imported Frozen Tricholoma matsutake and Sarcodon aspratusJ Korean Soc Food Sci Nutr. 47(4), 440～446(2018).
- Characterization of Clostridium difficile Strains Isolated from Patients with C. difficile-associated Disease in Korea. Osong Public Health Res Perspect. 8(5), 325?331 (2017).
- Prevalence and Toxin Characteristics of Bacillus thuringiensis Isolated from Organic Vegetables. J. Microbiol. Biotechnol. 27(8), 1449?1456 (2017).
- Antibiotic Resistance Patterns and Serotypes of Salmonella spp. Isolated at Jeollanam-do in Korea. Osong Public Health Res Perspect. 8(3):211?219 (2017).
- Antimicrobial Activity of Maesil (Prunus mume) Extract against Vibrio vulnificus. Journal of Food Hygiene and Safety. Vol. 32, No. 2, pp. 163~169 (2017).
- Prevalence of Microorganism Contamination on the Hands of University Students in Jeonnam and Hygiene Awareness. Korean J. Food Nutr. Vol. 30. No. 2, 203~210 (2017).
- Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Drinking Cups in Spring. Journal of Food Hygiene and Safety. Vol. 32, No. 1, pp. 50~56 (2017).
- Whole?genome sequencing and comparative genomic analysis of Escherichia coli O91 strains isolated from symptomatic and asymptomatic human carriers. Gut Pathogens. 8:57 (2016).
- Draft genome sequence of non?shiga toxin?producing Escherichia coli O157 NCCP15738. Gut Pathogens. 8:13 (2016).
- Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus. J Korean Soc Food Sci Nutr. 45(7), 1035～1040(2016).
- Distribution of Toxin Genes and Enterotoxins in Bacillus thuringiensis Isolated from Microbial Insecticide Products. J. Microbiol. Biotechnol. 25(12), 2043?2048 (2015).
- Proposal of Statistical Sampling Plans for Bacillus cereus in Korean Fermented Soybean Pastes. Food Sci. Biotechnol. 24(2): 765-770 (2015)
- Prevalence and Toxin Genes of Food-Borne Pathogens Isolated from Toothbrush in Child Care Center. Journal of Food Hygiene and Safety. Vol. 30, No. 3, pp. 242~248 (2015).
- Prevalence, Genetic Diversity, and Antibiotic Resistance of Bacillus cereus Isolated from Korean Fermented Soybean Products. Journal of Food Science. 80(1), M123-M128 (2015).
- Enterotoxigenic Profiling of Emetic Toxin- and Enterotoxin-Producing Bacillus cereus, Isolated from Food, Environmental, and Clinical Samples by Multiplex PCR. Journal of Food Science. 79(11), M2288-M2293 (2014).
- Clonal Spread of Catalase-Negative ST5/Sccmec II Staphylococcus Aureus Carrying the Staphylococcal Enterotoxin A (Sea), Staphylococcal Enterotoxin B, (Seb) and Toxic Shock Toxin (Tst) Virulence Genes. Annals of Clinical & Laboratory Science. 44(4), 394-398 (2014).
- Distribution characteristics of pesticides in the portions of lettuce leaves. The Korean Journal of Pesticide Science. 18(2), 53-60 (2014).
- Repression of Type-1 Fimbriae in Shiga Toxin-Producing Escherichia coli O91:H21 Isolated from Asymptomatic Human Carriers in Korea. Journal of Microbiology and Biotechnology. 23(5), 731?737 (2013).
- Prevalence and Toxin Characteristics of Microorganism on Hand Towels Using for Children in Child Care Center. Journal of Food Hygiene and Safety. 28(2), 1-8 (2013).
- Probabilistic Exposure Assessment of Pesticide Residues in Agricultural Products in Gyeonggi-do. The Korean Journal of Pesticide Science. 17(2), 117-125 (2013).
- Determination of ethyl carbamate in maesil wine by alcohol content and ratio of maesil (Prunus mume) during ripening period. Korean Journal of Preservation. 20(3), 429-434 (2013).
- Improved Multiplex PCR Assay for Simultaneous Detection of Bacillus cereus Emetic and Enterotoxic Strains. Food Sci. Biotechnol. 21(5): 1439-1444 (2012).
- Prevalence of Microbiological Hazard on Nursery School Children's Hands and Effect of Hand Washing Education. Journal of Food Hygiene and Safety. 27(1), 30-36 (2012).
- Risk assessment of pesticide residues in fruits collected in Gyeonggi-do, Korea from 2006 to 2010. The Korean Journal of Pesticide Science. 16(2), 85-97 (2012).
- Antioxidative Activities of Rhus verniciflua Bark from Different Area. Korean J. Food & Nutr. 25(3), 430-435 (2012).
- Antibiotics Resistance of Food-borne Pathogens Isolated from Indoor Environment of Lunchroom in Child Care Center. Korean. J. Env. Hlth. Sci. 38(5), 415-423 (2012).
- Prevalence of Microbiological Contamination on Water Purifiers at Lunchroom in Child Care Center. Korean J. Food Cookery Sci. 28(5), 599-604 (2012).
- Toxin Gene Profiles and Toxin Production Ability of Food-borne Pathogens Isolated from Indoor Air from Lunchrooms at Child Care Centers. Korean. J. Env. Hlth. Sci. 38(6), 510-519 (2012).
- A case of a shiga toxin producing Escherichia coli. Yonsei Medical Journal. 52(6), 1039-1043 (2011).
- Genetic Diversity of Emetic Toxin Producing Bacillus cereus Korean Strains. International Journal of Food Microbiology. 150(1), 66-72 (2011).
- Prevalence, Genetic Diversity, and Antibiotic Susceptibility of Cronobacter spp. (Enterobacter sakazakii) Isolated from Sunshik, Its Ingredients, and Soils. Food science and biotechnology. 20(4), 941-948 (2011).
- The Phenotypic and Genotypic Characterization of Korean Isolates of Cronobacter spp. (Enterobacter sakazakii). Journal of Microbiology and Biotechnology. 21(5), 509?514 (2011).
- Toxin Genes Profiles and Toxin Production Ability of Bacillus cereus Isolated from Clinical and Food Samples. Journal of Food Science. 76(1), T25-T29 (2011).
- Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children. Journal Korean Society Food Science and Nutrition. 40(1), 116-122 (2011).
- A Survey on Sugar Intake in Meals from Nursery Schools in Gyeonggi-Do. Korean Journal of Food Science and Technology. 43(2), 182-188 (2011).
- Emetic Toxin Producing Bacillus cereus Korean Isolates Contain Genes Encoding Diarrheal-related Enterotoxins. International Journal of Food Microbiology. 144(3), 182-186 (2010).
- Comparison of enterotoxin production and phenotypic characteristics between emetic and enterotoxic Bacillus cereus. Journal of Food Protection. 73(7), 1219-1224 (2010).
- Evaluation of various PCR assays for detection of emetic-toxin-producing Bacillus cereus. Journal of Microbiology and Biotechnology. 20(7), 1107-1113 (2010).
- Food poisoning associated with emetic type Bacillus cereus in Korea. Foodborn Pathogen and Disease. 7(5), 555-563 (2010).
- Survey on the sodium contents of nursery school meals in Gyeonggi-Do. Journal Korean Society Food Science and Nutrition. 39(4), 526-534 (2010).
- Prevalence, genetic diversity, and antibiotics susceptibility of Bacillus cereus strains isolated from rice and cereals collected in Korea. Journal of Food Protection. 72(3), 612-617 (2009).
- Comparison of biochemical profile with biogroups for the identification of Cronobacter spp. (Enterobacter sakazakii) Korean isolates. Journal of Food Hygiene and Safety. 24(4), 307-311 (2009).
- Levels of heavy metals in candy packages and candies likely to be consumed by small children. Food Research International. 41(3), 411-418 (2008).
- Effect of temperature on the enterotoxin production of Bacillus cereus in cereal grains. Food Science and Biotechnology. 17(4), 824-828 (2008).
- Surveillance of stool samples for the presence of Enterobacter sakazakii among Korean people. Yonsei Medical Journal. 49(6), 1017-1022 (2008).
- Effect of hot water and microwave heating on the inactivation of Enterobacter sakazakii in reconstituted powdered. Journal of Food Hygiene and Safety. 23(2), 157-162 (2008).
- Investigation of L. pneumopila in water collected from air conditioning cooling towers and indoor air at different public facilities. Indoor Environment and technology. 2(2), 89-98 (2006).
- The first outbreak of shigellosis caused by shigella dygenteriae type 8 in Korea. Korean Journal of Clinical Microbiology. 8(2), 153-159 (2005)
연구보고서
- ISO 검사법과 성능 비교 시험 (Salmonella, E. coli O157) (2025)
- HACCP 주요 부적합 공정 및 새로 도입된 공정 안전관리 가이드라인 연구 (2025)
- 축·수산물 중 잔류물질 신속검사키트 개발 연구 (2025)
- 병원규모에 최적화된 감염우려 의료폐기물 멸균분쇄 시스템 개발 (2024)
- 샐러드의 미생물학적 안전성 및 일반세균 건조필름 정확도 평가 (2023)
- 병원규모에 최적화된 감염우려 의료폐기물 멸균분쇄 시스템 개발 (2023)
- 식품안전관리 제도 및 평가체계의 고도화 방안(2023)
- HACCP 평가체계 및 중요관리점 운용 적절성 연구 (2022)
- 업종별 위생등급 지정평가 평가항목 개선방안 연구 (2022)
- 병원규모에 최적화된 감염우려 의료폐기물 멸균분쇄 시스템 개발 (2022)
- 가축의 생체시료 중 잔류물질 신속검사 키트 개발 및 인증체게 구축 (2022)
- 저장 조건이 고춧가루 중 곰팡이 생육에 미치는 영향 (2022)
- 유전정보를 이용한 수산물 품종 판별 및 데이터베이스 구축연구 (진위 판별 검증) (2021)
- 병원규모에 최적화된 감염우려 의료폐기물 멸균분쇄 시스템 개발 (2021)
- HACCP 제도 발전방향 및 스마트 HACCP 도입 효과성 분석 연구 (2021)
- 가축의 생체시료 중 잔류물질 신속검사 키트 개발 및 인증체게 구축 (2021)
- 유전정보를 이용한 수산물 품종 판별 및 데이터베이스 구축연구 (진위 판별 검증) (2020)
- 황색포도상구균 검출 배지의 검증 및 모니터링 (2020)
- 스마트 HACCP 도입 효과성 분석 모델 개발 사업 (2020)
- 유전정보를 이용한 수산물 품종 판별 및 데이터베이스 구축연구 (진위 판별 검증) (2019)
- 어린이집 급식환경의 미생물학적 안전성 평가 (2019)
- 식품 및 축산물 안전관리인증 일원화방안 연구 (2019)
- 지하수 중 일반세균수와 대장균군 정량에 대한 건조필름법과 수질시험법 비교 (2019)
- 유전정보를 이용한 수산물 품종 판별 및 데이터베이스 구축연구 (진위 판별 검증) (2018)
- 식육가공품에 대한 건조필름의 정확도 평가 (2018)
- 유전정보를 이용한 수산물 품종 판별 및 데이터베이스 구축연구 (진위 판별 검증) (2017)
- 대장균군과 대장균 다빈도 검출식품에 대한 건조필름법 정확도 평가 (2017)
- 버섯류 등 수입 농산물의 인위적 증량 판별법 연구 (2016)
- 바실러스 써린지엔시스 미생물농약 제제의 독소 유전자 분포 및 장독소 생산 (2015)
- 식품 등 기준·규격 검사업무 분석 및 효율적 운영방안 연구 (2015)
- Bacillus thuringiensis의 계통 분류학적 유전특성 연구 (2012)
- 전통식품(떡,술,차)의 총 폴리페놀 함량 및 항산화 활성의 상승작용 연구 (2011)
- PCR을 이용한 Enterobacter sakazakii (Cronobacter spp.) 신속 검출법 연구 (2010)
- 경기떡 "모닝메이트"에 함유된 폴리페놀 성분 및 총 함량 분석 (2009)
- 영유아 분변 및 식품 중 Enterobacter sakazakii 분포현황 및 제어방법 연구(2008)
허창기 교수 (Huh, Chang-Ki)

직급

교수

전공/학위

생물공학(발효공학) / 이학박사

전화번호

061-750-3251

이메일

hck1008@scnu.ac.kr
학력
- 순천대학교 식품공학과(학사, 2003)
- 순천대학교 대학원 식품공학과(석사, 2006)
- 순천대학교 대학원 식품공학과 (박사, 2011)
주요경력
- 2025. 1.~ 현재 (사)한국식품저장유통학회 재무운영위원
- 2024. 1.~ 2024.12 (사)한국식품저장유통학회 학술운영위원
- 2023. 9.~ 현재 국립순천대학교 생명윤리위원회(IRB) 위원장
- 2023. 6.~ 현재 국립수산과학원 대한민국 수산식품명인지정 평가위원
- 2023. 1.~ 2023.12 (사)한국식품저장유통학회 호남,제주 지부장
- 2022. 3.~ 현재 (재)남해안권 발효식품산업지원센터 선임직이사
- 2022. 1.~ 현재 (재)매산장학회 후원이사
- 2022. 1.~ 2022.12 (사)한국식품저장유통학회 재무간사
- 2022. 1.~ 2022.12 (사)한국식품영양과학회 대외협력위원
- 2021. 3.~ 현재 전라남도농업기술원 장비심의위원회 위원
- 2021. 8.~ 현재 (재)국가생명윤리정책원 기관생명윤리위원회 평가인증 평가위원
- 2021. 1.~ 2021.12 (사)한국식품과학회 식품과학교과과정위원회 위원
- 2021. 1.~ 2021.12 (사)한국식품저장유통학회 정보간사
- 2018. 1.~ 2020.12 (사)한국식품저장유통학회 국문지 편집간사
- 2012. 1~ 2017.2 (재)임실치즈&식품연구소 연구개발팀장
- 2017. 2.~ 현재 순천대학교 식품공학과 부교수
- 2013.1.~ 2014.12 한국식품저장유통학회 산업지 편집간사
- 2012.1~ 2017.2 (재)임실치즈&식품연구소 연구개발팀장
- 2010.1.~ 2012.12 전라남도농업기술원 기술전문위원
- 2010.3.~ 2011.12 순천대학교 시간강사
- 2005.12.~ 2009.2 순천대학교 식품공학과 조교
주요 연구분야
- 발효식품과 전통식품 과학화 및 산업화 연구
- 미생물 대사체분석 및 바이크로바이옴 연구
- 발효식품 스타터국산화 개발 연구
- 신바이오틱스 및 포스트바이오틱스 연구
- 발효기술을 활용한 건강기능식품 개발 연구
- 비건치즈 및 대체육 개발 연구
- 식용 곤충 등 미래 식품 발효 연구
- 신재생 바이오에너지(바이오에탄올) 개발 연구
- 식품부산물 업사이클링 기술 개발 연구
특허등록
- 못난이 과실 및 발효유 함유 곤약젤리 및 그 제조 방법(특허 제 10-0004678호). 2025년 2월
- 새싹인삼 약주 및 그 제조 방법(특허 제 10-2684271호). 2024년 7월
- 장기 저장이 가능한 다진 마늘 및 그 제조 방법(특허 제 10-2598347호). 2023년 10월
- 유해 미생물의 오염 및 바이오제닉 아민의 생성이 억제된 숙성치즈의 제조방법 및 이에 의해 제조된 숙성치즈(특허 제 10-22931125호). 2021년 8월
- 발아수수 당화와 효모발효에 의한 비건치즈 제조 및 그 방법(특허 제 10-2140625호). 2020년 7월
- 쌀가루를 이용한 누룩제조방법(특허 제 10-2142501호). 2020년 4월
- 클로렐라 효소 가수분해물을 첨가한 염지액을 이용한 가우다 치즈 제조방법(특허 제 10-1814664호). 2017년 12월
- 유산균 발효비지와 치즈를 이용한 떡의 제조방법 및 상기 방법으로 제조된 떡(특허 제 10-1811148호). 2017년 12월
- 표고, 상황 및 생약초 추출물을 이용한 버섯 혼합 음료의 제조방법 및 상기 방법으로 제조된 버섯 혼합 음료(특허 제 10-1781954호). 2017년 9월
- 프로바이오틱스 균주 및 황칠 추출물이 함유된 에다머 치즈의 제조방법(특허 제 10-1761840호). 2017년 7월
- 옻씨 추출물을 첨가한 발효유(특허 제 10-1758153호). 2017년 7월
- 신경세포 보호활성을 갖는 복합버섯 유산균 발효물 및 이의 제조방법(특허 제 10-1746208호). 2017년 6월
- CLA함유 삼채라끌렛 치즈 및 이의 제조방법(특허 제 10-1726422호). 2017년 4월
- 항당뇨 활성이 있는 CLA 함유 발효유 및 이의 제조방법(특허 제 10-1726416호). 2017년 4월
- 산양유가 함유된 면역증진용 프로바이오틱스 분말의 제조방법(특허 제 10-1712981호). 2017년 2월
- 머루 성분을 포함하는 치즈 제조방법(특허 제 10-1711369호). 2017년 2월
- 허브 성분을 포함하는 치즈 제조방법(특허 제 10-1708008호). 2017년 2월
- 유청을 포함하는 막걸리 및 이의 제조방법(특허 제 10-1706341호). 2017년 2월
- 스노우볼 치즈의 제조 방법 및 이에 의해 제조된 스노우볼 치즈(특허 제 10-1705001호). 2017년 2월
- 매생이 성분이 첨가된 기능성 치즈 제조방법(특허 제 10-1660794호). 2017년 2월
- 치즈가 첨가된 이유식의 제조 방법 및 이에 의해 제조된 이유식(특허 제 10-1704999호). 2016년 9월
- 아로니아를 이용한 기능성 치즈의 제조방법(특허 제 10-1652917호). 2016년 8월
- 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조 방법(특허 제 10-1631264호). 2016년 6월
- 아로니아 잼을 이용한 크림치즈의 제조방법(특허 제 10-1631263호). 2016년 6월
- 콩가루와 유청단백질에 의해 단백질이 강화된 발효유의 제조방법(특허 제 10-1614120호). 2016년 4월
- 절단형 고다치즈 제조방법(특허 제 10-0134338호). 2016년 3월
- 청과류 발효액이 첨가된 발효유의 제조방법 및 발효푸딩의 제조방법(특허 제 10-1595534호). 2016년 2월
- 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법(특허 제 10-1595014호). 2016년 2월
- 항산화 기능이 증진된 버섯 추출물의 제조방법(특허 제 10-1581910호). 2015년 12월
- 김치 유래 발효유용 스타터를 이용한 발효유의 제조방법(특허 제 10-1514023호). 2015년 4월
- 유산균 배양액과 계피추출물을 첨가한 식빵의 제조방법(특허 제 10-1525828호). 2015년 5월
- 계피추출물이 첨가된 김치유래유산균 발효유의 제조방법(특허 제 10-1514023호). 2015년 8월
- 체다치즈스틱의 제조방법(특허 제 10-1546224호). 2015년 3월
- 프로바이오틱스 유산균과 버섯자실체 추출물을 이용한 항산화 효과가 있는 발효유의 제조방법(특허 제 10-1498229호). 2015년 2월
- 유청과 표고버섯 자실체 추출물의 혼합 발효를 통한 기능성 음료의 제조방법(특허 제 10-1498226호). 2015년 2월
- 아이스크림 제조용 신선치즈 및 그 제조방법 및 아이스크림 제조용 신선치즈가 함유된 아이스크림의 제조방법(특허 제 10-1488471호). 2015년 1월
- 표고버섯 추출물을 첨가한 음료의 제조방법 및 상기 방법으로 제조된 음료. 2014년 12월
- 로마노 치즈의 제조방법(특허 제 10-1466366호). 2011월
- 프로바이오틱스 유산균을 활용한 발효유 제조방법(특허 제 10-142783호). 2014년 8월
- 인동초 추출물을 이용한 발효유 제조방법(특허 제 10-1427833호). 2014년 8월
- 비타민 B6가 함유된 리코타 치즈의 제조방법(특허 제 10-1427824호). 2014년 8월
- 항염 및 면역활성을 촉진하는 기능성 치즈의 제조방법(특허 제 10-1408287호). 2014년 6월
- 들깻잎을 이용한 코니쉬 치즈의 제조방법(특허 제 10-136535호). 2014년 5월
- 천연 에센셜오일이 도포된 항진균 숙성 치즈의 제조방법 및 그로부터 제조되는 항진균 숙성 치즈(특허 제 10-1383973호). 2014년 4월
- 전통주 및 그 제조방법(특허 제 10-1338278호). 2013년 12월
- 고로쇠 수액을 이용한 기능성 막걸리 제조방법(특허 제 10-1260471호). 2013년 4월
- 고로쇠 수액를 이용한 된장 및 그 제조방법(특허 제 10-1182385호). 2012년 9월
- 매실 피클의 제조방법(특허 제 10-0965272호). 2010년 6월
주요 연구실적

학술지
- Comparative physicochemical characteristics of lactic acid bacteria-fermented extracts of Cordyceps militaris using a mixed medium of brown rice and seven edible insects. 2024.10. Korean J Food Sci Technology
- Isolation, identification, and fermentation characteristics of lactic acid bacteria and yeast for kombucha production. 2024.08.Korean J Food Sci Technology
- Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions. 2024.08. Food Science and Preservation
- Screening of acetic acid bacteria isolated from various sources for use in Kombucha production. 2023.12. fermentation
- Antioxidant activity and hepatoprotective effect of extracts from different parts og Hovenia dulcis Thunbergii. 2023.10. Journal of Food Measurement and Characterization
- Quality characteristics and antioxidant activity of seasoning according to the addition ratio of onion soy sause powder. 2023.10. Korean J Food Sci Technology
- Development of an Emulsion Gel Contaning Peanut Sprout Oil as a Fat Replacer in Muffins:Physicochemical, Tomographic, and Texture Properties. 2023.09. gels
- Enhancing the quality, characteristics, and antioxidant activity of Korean soy sause made using lactic acid bacteria fermentation-based onion extract. 2023.06. Korean J Food Sci Technology
- Quality characteristics of different parts of garlic sprouts produced by smart farms during growth. 2023.04. Korean Journal of Food Preservation
- Separation and Identification of an Antimicrobial Substance from Schisandra chinensis Extract against Streptococcus mutans KCCM 40105 Stain. 2023.04. MOLECULES
- Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii. 2023.02. Korean Journal of Food Preservation
- Changes in Physical Properties of Prunus mume according to Storage and After-ripening. 2023.01. Journal of Agriculture & Life Science
- Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture. 2022.12. J Korean Soc Food Sci Nutr.
- Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice. 2022.10. Korean Journal of Food Preservation
- Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed. 2022.10. Korean Journal of Food Preservation
- Effects of Hwangto coating and grapefruit seed extract treatment on the ripening of Gouda cheese. 2022.08. Journal of Food Measurement and Characterization
- Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties. 2022.08. Korean J Food Sci Technology
- Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds. 2022.07. Molecules
- Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105. 2022.06. Korean Journal of Food Preservation
- Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts. 2022.04. Korean Journal of Food Preservation
- Convergence study on the quality evaluation of ginseng sprout produced smart farm according to organic acid treatment and packing containers during storage. 2022.01. Journal of the Korea Convergence Society
- Suitability of Hot Water Extract from Panax ginseng Sprout Powder as a Dairy Additive. 2021.12. Journal of Dairy Science and Biotechnology
- Comparison of quality characteristics and antioxidant activity of 'Kochujang' comprising 'Nuruk' made from pigmented or white rice. 2021.10. Korean Journal of Food Preservation
- Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation. 2021.08. Korean Journal of Food Preservation
- Isolation and identification of squalene as an antioxidative compound from the fruits of Prunus mume. 2021.07. Journal of Food Processing and Preservation
- Antibacterial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain. 2021-06. Korean J Food Preservation
- Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’. 2021-04. Korean J Food Preservation
- Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging. 2020-10. Korean J Food Preservation
- Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed 2019-12. Korean J Food Preservation
- Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains. 2019-08. Korean J Food Preservation
- Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract. 2019-02. Korean J Food Preservation
- Quality changes during ripening of Gouda cheese coated with loess. 2019-08. Korean J Food Preservation
- Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time. 2019-02. Korean J Food Preservation
- Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time. 2019-02. Korean J Food Preservation
- Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract. 2019-02. Korean J Food Preservation
- Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content. 2018-08. Korean J Food Preservation
- Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03. 2018-02. Korean Journal of Food Science and Technology
- Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor. 2018-02. Korean J Food Preservation
- Isolation and identification of antimicrobial substances from Korean Lettuce (Youngia sonchifolia M.). 2018-01. Food Science and Biotechnology
- Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor. 2017-12. Korean J Food Preservation
- Anti-inflammatory and anti-arthritic effects of the ethanolic extract of Aralia continentalis Kitag. in IL-1β-stimulated human fibroblast-like synoviocytes and rodent models of polyarthritis and nociception. 2017-10. Phytomedicine
- Effect of collection time on the chemical composition and levels of thiobarbituric acid reactive substance of Godulbaegi (Youngia sonchifolia M.). 2017-10. Korean J Food Preservation
- Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract. 2017-10. Korean J Food Preservation.
- Determination of flavonoids from Cirsium japonicum var. maackii and their inhibitory activities against aldose reductase. 2017-07. Appl Biol Chem.
- Quality characteristics of blended tea with added pan-firing Rhus verniciflua seed and change in its antioxidant activity during storage. 2017-06. Korean J. Food Sci. Technol.
- Protective effect of cirsimaritin against streptozotocin-induced apoptosis in pancreatic beta cells. 2017-04. J Pharmacy Pharmacology.
- Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract. 2016-11-30. Korean Journal of Food Preservation
- Effects of Allium hookeri Root Water Extracton Inhibit Adipogenesis and GLUT-4 ex-pression in 3T3-L1 Adipocytes. 2016-04-30. Food Science and Biotechnology
- Anti-diabetic effect of fermented milk including Conjugated linoleic acid in type 2 diabetes mellitus. 2016-04-30. Korean Journal for Food Science of Animal Resources
- Quality and Storage Characteristics of Yogurt Containing Lacobacillus sakei ALI033 and Cinnamon Ethanol Extract. 2016-04-26. Journal of Animal Science and Technology
- Identification of Antifungal Substances by Lactobacillus sakei sub sp.ALI033 and Antifungal Activity against Penicillium brevicompactum strain FI02. 2016-03-31. Preventive Nutrition and Food Science
- Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties. 2016-02-29. Korean Journal of Food Science and Technology
- Neuroprotective Activities of Fermented Ganoderma lucidum Extracts by Lactic Acid Bacteria against H2O2-Stimulated Oxidative Stress in PC12 Cells. 2015-08-31. Food Science and Biotechnology
- Physiochemical property of edible tissues (sprout and root) of steam-treated reed. 2015-08-31. Korean Journal of Food Preservation
- Quality characteristics of whey Makgeolli by Kluyvero myces marxianus. 2015-08-31. Korean Journal of Food Preservation
- Anti-amnesic Effect of Fermented Ganoderma lucidum Water Extracts by Lactic Acid Bacteria on Scopolamine-induced Memory Impairment in Rats. 2015-06-30. Preventive Nutrition and Food Science
- Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar. 2015-06-30. Korean Journal of Food Preservation
- Anti-inflammatory Effects of Ganoderma lucidum Water Extracts Fermented by Lactic Acid Bacteria via HO-1 ex-pression in LPS-stimulated RAW264.7 Macrophages. 2015-02-28. Food Science and Biotechnology
- Determination of saikosaponins in three Bupleurum plants by HPLC analysis. 2015-02-28. RESEARCH ON CROPS
- Preparation of a Functional Drink by Mixed Fermentation of Oak Mushrooms Extract and Whey. 2014-12-31. Korean J. Dairy Sci. Technol.
- Quality Characteristics of Protein-enriched Fermented Milk made with Whey and Soybean Flour. 2014-12-31. Korean J. Dairy Sci. Technol.
- Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi. 2014-08-31. Korean Journal of Food Preservation
- 신바이오틱스를 활용한 노인건강기능식품 시장진입 전략. 2014-06-30. 식품저장과 가공산업
- Antioxidative Activity of Mushroom Water Extracts Fermented by Lactic Acid Bacteria. 2014-02-28. Journal of the Korean Society of Food Science and Nutrition
- Quality Characteristics and Antioxidant Activity of Fermented Milk containing Mushroom Extracts. 2013-12-31. Korean J. Dairy Sci.Technol.
- Potential of Antifungal Lactic Acid Bacteria Isolated from Kimchi as Cheese Starters. 2013-12-31. Korean J. Dairy Sci. Technol.
- Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi. 2013-10-31. Korean Journal of Food Preservation
- Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars. 2013-06-30. Korean Journal of Food Preservation
- The Effects of the Addition of Cheese in the Manufacture of Rice Cakes Colored with 5 Vegetable Derived Natural Coloring Materials. 2013-06-30. Korean J. Dairy Sci. Technol.
- Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration. 2012-12-31. Korean Journal of Food Preservation
- Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties. 2012-12-31. Korean Journal of Food Preservation
- Prevention of Fungal Contamination during Cheese Ripening- Current Situation and Future Prospects. 2012-12-31. Korean J. Dairy Sci. Technol.
오임경 교수 (Oh, Im-kyung)

직급

부교수

전공/학위

식품화학 / 이학박사

전화번호

061-750-3252

이메일

oik007@scnu.ac.kr
학력
- 한양대학교 박사 (식품학전공)
- 한양대학교 석사 (식품학전공)
- 한양대학교 학사 (식품영양학과)
주요경력
- 2019~현재 국립 순천대학교 식품공학과 부교수
- 2022~2024 전남테크노파크 연구개발장비 운영위원
- 2021 서울특별시 지방공무원 임용 시험위원
- 2017~현재 농촌진흥청 농업기술실용화재단 기술성 평가위원
- 2019~현재 한국식품과학회 정회원 및 편집위원
- 2017~2019 세종대학교 식품생명공학과 Post Doc.
- 2016~2017 한양대학교 한국생활과학연구소 Post Doc.
- 2003~2006 한국보건산업진흥원 연구원
- 2002~2003 ㈜현대백화점 품질연구소 연구원
이유건 교수 ( Lee, Yu Geon )

직급

조교수

전공/학위

기능성식품학/공학박사

전화번호

061-750-3253

이메일

ugun2@scnu.ac.kr
학력
- 2011. 02 전남대학교 식품공학과 식품공학학사
- 2013. 02 전남대학교 식품공학과 식품공학석사 영양화학
- 2016. 02 전남대학교 식품공학과 식품공학박사 기능성식품학
주요경력
- 2017.04~2021.8 울산과학기술원 생명과학부 박사 후 연구원
- 2017.04~2021.12 울산과학기술원 생명과학부 연구교수
- 2022.01~2026.2 한국식품연구원 식품기능연구본부 연구원
- 2026.03~현재 국립순천대학교 식품공학과 교수
대표실적
- 1. Improvement of Glucose Metabolism by Pennogenin 3-O-β-Chacotrioside via Activation of IRS/PI3K/Akt Signaling and Mitochondrial Respiration in Insulin-Resistant Hepatocytes. Molecular Nutrition & Food Research. 69:9 (2025).
- 2.Tomatine Improves Glucose Metabolism and Mitochondrial Respiration in Insulin-Resistant Hepatocyte Cell Lines AML12 and HepG2 via an AMP-Activated Protein Kinase-Dependent Pathway. Cells. 14:5 (2025).
- 3.Licochalcone D from Glycyrrhiza uralensis Improves High-Glucose-Induced Insulin Resistance in Hepatocytes. International Journal of Molecular Sciences. 19:25, 10066 (2024).
- 4.Natural Product-Derived Compounds Targeting Keratinocytes and Molecular Pathways in Psoriasis Therapeutics. International Journal of Molecular Sciences. 25:11, 6068 (2024).
- 5.Pennogenin 3-O-β-Chacotrioside Attenuates Hypertrophied Lipid Accumulation by Enhancing Mitochondrial Oxidative Capacity. International Journal of Molecular Sciences. 25:5, 2970 (2024).
- 6.Schisandrin A in Schisandra chinensis Upregulates the LDL Receptor by Inhibiting PCSK9 Protein Stabilization in Steatotic Model. Journal of Microbiology and Biotechnology. 34:2, 425-435 (2024)
- 7.Water Extract of Capsella bursa-pastoris Mitigates Doxorubicin-Induced Cardiotoxicity by Upregulating Antioxidant Enzymes. International Journal of Molecular Sciences. 24:21, 15912 (2023).
- 8.Anti-obesity efects of Glycyrhiza uralensis ethanol extract on the inhibition of 3T3-L1 adipocyte diferentiation in high-fat diet-induced C57BL/6J mice. Korean Journal of Food Preservation. 30:4, 716-728 (2023)
- 9.Patulin ameliorates hypertrophied lipid accumulation and lipopolysaccharide-induced inflammatory response by modulating mitochondrial respiration. Antioxidants. 12:9, 1750 (2023)
- 10.Patulin alleviates hepatic lipid accumulation by regulating lipogenesis and mitochondrial respiration. Life Sciences. 1:326, 121816 (2023).
- 11.SREBP-1c impairs ULK1 sulfhydration-mediated autophagic flux to promote hepatic steatosis in high-fat-diet-fed mice. Molecular Cell. 81:18, 3820-3832 (2021)
- 12.Phospholipase Cγ1 represses colorectal cancer growth by inhibiting the Wnt/β-catenin signaling axis. Biochemical and Biophysical Research Communications. 557. 103-109. (2021)
- 13.LONP1 and ClpP cooperatively regulate mitochondrial proteostasis for cancer cell survival. Oncogenesis. 10:18 (2021)
- 14.GDC-0980 (apitolisib) treatment with gemcitabine and/or cisplatin synergistically reduces cholangiocarcinoma cell growth by suppressing the PI3K/Akt/mTOR pathway. Biochemical and Biophysical Research Communications. 529: 1242-1248 (2020)
- 15.Selective and Effective Cancer Treatments using Target-Switchable Intracellular Bacterial Toxin Delivery Systems. Advanced Therapeutics. 3:9 (2020)
- 16.Modulation of the Autophagy-lysosomal Pathway in hepatocellular carcinoma using small molecules. Molecules. 25:1580 (2020)
- 17.Androgen-induced ex-pression of DRP1 regulates mitochondrial metabolic reprogramming in prostate cancer. Cancer Letters. 471:72-87 (2019)
- 18.MFF regulation of mitochondrial cell death is a therapeutic target in cancer. Cancer Research. 79:6215-6226 (2019)
- 19.JMitochondrial fission factor is a novel Myc-dependent regulator of mitochondrial permeability in cancer. EBioMedicine. 48:353-363 (2019)
- 20.3-Decylcatechol induces autophagy-mediated cell death through the IRE1α/JNK/p62 in hepatocellular carcinoma cells. Oncotarget. 35:58790-58800 (2017)
- 21.Phenolics and eudesmanolide from aged common sage exudate with sugar. Food Sci. Biotechnol. 26:1491-1500 (2017)
- 22.Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels. Food Sci. Biotechnol. 26:1209-1215 (2017)
- 23.Protocatechuic acid from pear inhibits melanogenesis in melanoma cells. Int. J. Mol. Sci. 18:1809 (2017)
- 24.Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.). Korean J. Food Preserv. 24:334-342 (2017)
- 25.Glu-Phe from onion (Allium Cepa L.) attenuates lipogenesis in hepatocytes. Biosci. Biotechnol. Biochem. 81:1409-1416 (2017)
- 26.Sesquiterpene lactones and scopoletins from Artemisia scoparia Waldst. & Kit. and their angiotensin I-converting enzyme inhibitory activities. Food Sci. Biotechnol. 25:1701-1708 (2016)
- 27.Phenolics, acyl galactopyranosyl glycerol, and lignan amides from Tetragonia tetragonioides (Pall.) Kuntze. Food Sci. Biotechnol. 25:1275-1281 (2016).
- 28.Furan, phenolic, and heptelidic acid derivatives produced by Aspergillus oryzae. Food Sci. Biotechnol. 25: 1259-1264 (2016).
- 29.Four new dicaffeoylquinic acid derivatives from glasswort (Salicornia herbacea L.) and their antioxidative activity. Molecules. 21:1097 (2016)
- 30.Change of flavonoid composition and antioxidative activity during onion (Allium cepa L.) fermentation by Leuconostoc mesenteroies with different salt concentrations. J. Food Sci. 81:1385-1393 (2016).
- 31.Moon. Isolation and antioxidative activity of amino acid derivatives produced by Leuconostoc mesenteroides. Food Sci. Biotechnol. 25:329-334 (2016).
- 32.A phenyl lipid alkaloid and flavone C-diglucosides from Spergularia marina. Food Sci. Biotechnol. 25:63-69 (2016).
- 33.Bioconversion of capsaicin by Aspergillus oryzae. J. Agric. Food Chem. 63:6102-6108 (2015).
- 34.New quinolinone alkaloids from chestnut (Castanea crenata Sieb) honey. J. Agric. Food Chem. 63:3587-35924 (2015).
- 35.Establishment of a simple method for purification of high purity chlorogenic acid from immature fruit of pear (Pyrus pyrifolia Nakai). J. Korean Soc. Appl. Biol. Chem. 58:335-341 (2015).
- 36.Isolation and identification of two flavonoids from pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit peel. Korean J. Food Sci. technol.47:170-175 (2015).
- 37. Change in chemical constituents and free radical-scavenging activity during pear (Pyrus pyrifolia) cultivar fruit development. Biosci. Biotechnol. Biochem. 79:260-270 (2015).
- 38.New nonallergenic urushiol derivatives inhibit the oxidation of unilamellar vesicles and of rat plasma induced by various radical generators. Free Radic. Biol. Med. 71:379-389 (2014).
- 39.Preparation of Cheonggukjang added onion (Allium cepa L.) and its antioxidative activity. Korean J. Food Preserv. 21:46-54 (2014).
- 40.Antioxidative activity of Cheonggukjang prepared with purple sweet potato. Korean J. Food Sci. Technol. 46: 224-230 (2014).
- 41.An ether and three ester derivatives of phenylpropanoid from pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit and their radical-scavenging activity. Food Sci. Biotechnol. 23:253-259 (2014).
- 42.Large-scale isolation of highly pure malaxinic acid from immature pear (Pyrus pyrifolia Nakai) fruit. Food Sci. Biotechnol. 22:1539-1545 (2013).
- 43.Isolation and identification of 3 low-molecular compounds from pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit peel. Korean J. Food Sci. Technol.45:174-179 (2013).
- 44.Isolation and identification of a sterol and three glucosides from the peel of pear (Pyrus pyrifolia Nakai cv. Chuhwangbae). Korean J. Food Sci. Technol.45:557-564 (2013).
- 45.Comparison of characteristic constituents and antioxidative activity of Ddeok Cha in difference of maker. J. Korean Tea Soc. 19:41-48 (2013).
- 46.Coumaroyl quinic acid derivatives and flavonoids from immature pear (Pyrus pyrifolia Nakai) Fruit. Food Sci. Biotechnol.22:67-73 (2013).
안영순 교수(Ahn, Yeong-Soon)

직급

겸임교수

전공/학위

식품위생 / 이학박사

이메일

ahnkmk@scnu.ac.kr
김소망 교수 (Kim, So-mang)

직급

외래교수

이메일

somang8810@scnu.ac.kr

담당교과목

식품공정기초, 수산식품가공학
황태연 교수 (Hwang, Tae-yeon)

직급

외래교수

이메일

hty0177@scnu.ac.kr

담당교과목

축산식품가공학, 식품포장및마케팅