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  • 최갑성

    최갑성교수 (Choi, Kap-Seong)

    직급
    교수
    전공/학위
    효소학 / 농학박사
    전화번호
    061-750-3257
    이메일
    chks@scnu.ac.kr

    학력

    • 서울대학교 (학사, 1982)
    • 서울대학교 대학원 (석 박사, 1990)

    주요경력

    • 2016-present: Director, Center for Green Agri-Food and Bio-Tech Education Agency, Korea
    • 2010-present: Director, Genetic Engineering Research Institute, Sunchon National Univ.
    • 2000-present: Professor, School of Food Science, Sunchon National Univ.
    • 2010-2011: Visiting Scholar, Dept. of Food Science and Nutrition, Kansas State Univ., USA
    • 1999-2001: Vice Dean, College of Life Science, Sunchon National Univ.
    • 1997-1999: Visiting Scholar, Dept. of Biochemistry, Iowa State Univ., USA
    • 1991-1992: Exchange Professor, Dept. of Food Science and Biotechnology, Seoul National Univ.

    연구분야

    • Roles of carbonic anhydrase isozymes in biological systems
    • Evaluation of designer foods
    • Chemical characterization of blending tea and coffee products
    • Development of functional materials using blackcurrant

    주요연구실적

    • Molecular Cloning and Characterization of Carbonic Anhydrase XII from Pufferfish (Takifugu rubripes) Int. J. Molecular Sci. 2018-19-842 (2018)
    • Molecular cloning and characterization of secretory carbonic anhydrase VI in pufferfish (Takifugu rubripes) Genes 640: 57-65 (2017)
    • Imunohistolocalization of Carbonic Anhydrase in Kidney and Intestine of Rainbow Trout, Oncorhynchus mykiss. Kor. J. Food Nutr. 29: 33-36 (2016)
    • Identification and intracellular localization of carbonic anhydrase I in gills, heart, muscle, and intestine of rainbow trout, Oncorhynchus mykiss, J. App. Biol. Chem 58: 729-733(2015)
    • Mesoflavibacter aestuarii sp. nov., a zeaxanthin producing marine bacterium isolated from seawater, Int. J. Systematic and Evolutionary Microbiol. 64: 1932-1937 (2014)
    • Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerkey during Storage, Kor. J. Food Sci. of Animal Resour. 33: 205-213 (2013)
    • Detection of Endolichenic Fungi Producing Antifungal Compound, Kor. J. Microbiol. Biotechnol. 40: 23-29(2012)
    • Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju, Kor. J. Food Sci. of Animal Resour. 31: 872-878 (2011)
    • Discovery of Carbonic Anhydrase Isozyme in Sea Bass, Lateolabrax japonicus and Rainbow Trout, Oncorhynchus mykiss. J. Appl. Biol. Chem. 54: 649-652 (2010)
    • Rat mesenchymal stem cells increase tyrosine hydroxylase ex-pression and dopamine content in ventral mesencephalic cells in vitro, Cell Biol. Int. 32: 1433-1438 (2009)
  • 천지연

    천지연교수 (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

    연구분야

    • 식품 성분 분석법 개발, 검증 및 표준화
    • 식약처 국가식품영양성분 DB 구축
    • 농진청 국가식품성분데이터생산 시스템 및 국가참조표준 DB 구축 연구
    • 식품 3D printing 소재 및 제품 개발
    • 식품자원 및 부산물 효용성 극대화를 위한 기술 개발 및 공정 효율화
    • 생물전환 및 저분자화 기술을 이용한 생리활성 및 체내흡수율 개선
    • 기능성 특산자원 탐색 및 웰빙식품 산업화

    특허 등록

    • 버블 침지 및 천연 세척보조제를 이용한 꼬막의 미생물 저감화를 위한 위생적 세척 방법 (출원 10-2020-0062574, 2020년)
    • 꼬막 가정편의식 제조방법 (출원 10-2020-0062573, 2020년)
    • 피조개 식해 조성물 및 피조개 식해 제조 방법 (출원 10-2020-0062904, 2020년)
    • 알러지 및 탈모 개선용 산양삼 추출물 및 그 제조 방법 (등록 10-2091038, 2020년)
    • 유자 과피 및 구아바 잎을 이용한 천년초 발효액의 제조방법 (등록 10-1975874, 2019년)
    • 우슬 함유 음료의 제조방법 및 이에 따라 제조된 우슬 함유 음료 (등록 10-1852486, 2018년)
    • 미아 및 우슬 함유 맥주의 제조방법 및 이에 따라 제조된 미아 및 우슬 함유 맥주 (등록 10-1852485, 2018년)
    • 젖산균 및 효소를 이용한 천년초 발효액의 제조방법 (출원 10-2017-0089583, 2017년)
    • 무가당 유자 과피차의 제조 방법 (등록 10-1729067, 2017년)
    • 진저롤이 함유된 유자액상차 조성물 및 이의 제조방법 (등록 10-1700137, 2017년)
    • 발아벼와 죽숙피를 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1721131, 2017년)
    • 죽순피를 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1721130, 2017년)
    • 산화방지 가능한 가공장치 및 그를 이용한 가공방법 (등록 10-1506276, 2014년)
    • 과채류용 진공 분쇄기 (등록 10-1562371, 2015년)
    • 딸기세척장치 (등록 10-1311237, 2013년)
    • 즉석 편이식 제조를 위한 효소압출팽화미분의 제조방법 (출원 10-2013-0073669, 2013년)
    • 댓잎을 이용한 맥주의 제조 방법 및 그 방법에 따라 얻어진 맥주 (등록 10-1203624, 2012년)
    • 소세지의 제조 방법 및 그 방법에 의하여 얻어진 소세지 (등록 10-1203624, 2012년)
    • 닭 가슴살 육포의 제조 방법 및 그 방법에 의하여 얻어진 닭 가슴살 육포 (등록 10-1186387, 2011년)
    • 다시마 뿌리 추출물의 추출방법 및 다시마 뿌리 추출물을 함유하는 변비 개선용 조성물 (출원 10-2011-0080728, 공개 1020130017964, 2011년)

    연구수행 과제

    [농진청]
    • 국가표준식품성분표 제10개정 발간을 위한 식품자원의 비타민 B12 분석
    • 식품자원의 비타민 B12 성분 DB 구축(제9개정판)
    [식약처]
    • 국가식품영양성분 DB 구축: 콜레스테롤, 비타민 A, E, B12, 베타카로틴, 엽산
    [R&D 기술개발사업]
    • 꼬막/부산물 활용 고부가 건강지향식품 개발 및 장건강 개선 기능성 연구
    • 산양삼의 효용성 극대화를 위한 생물전환 기술 개발 및 제품 산업화
    • 수출 건강지향형 당저감화 천년초 엑기스 및 제품개발
    • 미아와 우슬을 이용한 기능성 Gourmet 맥주 및 양조 부산물 활용기술 개발
    • 유자가공 신상품 개발 및 실용화
    • 맞춤형 발효팽화미 소재 및 기능성 쌀편이식 개발
    • 대나무를 활용한 식품개발사업
    • 물김을 이용한 식품개발/황토지장수 김 제품 연구
    • 젖산균 혼합발효를 이용한 청국장의 기능성 개선

    주요연구실적

    • Contents of vitamin B9 (folate) and B12 (cobalamins) in commonly consumed seafood menus in Korea. J Nutr Health 54:211 (2021)
    • Enhancement of functional and sensory properties of eastern prickly pear (Opuntia humifusa) by fermentation with yuza peel and guava leaf. Food Bioscience 41 (2021) 100921
    • Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods. Food Chem 350 (2021) 128531
    • 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)
    • Verification of folate and vitamin B12 analyses for Korean key soups and stews prepared according to 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 51:1 (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 (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)
    • 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)
    • 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 (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(2) (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 24:927(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. DOI 10.1007s12161-017-0877-3 (2017)
    • Cholesterol analysis of Korean eat-out foods for national food composition database. J Food Sci Technol DOI 10.1007s13197-017-2615-7 (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(2): (2017)
    • Physicochemical property and oxidative stability of chicken breast jerky treated various sweetening agents. Kor J Food Preserv 24(1): (2017)
    • Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. J Food Comp Anal 59: 8-17 (2017)
    • Physicochemical Property and Starch Digestibility of Tarakjuk prepared with Enzyme Treated Rice Extrudate Powder. Kor J Food Nutr 29: 692-697 (2016)
    • Effects of superheated steam treatment on volatile compounds and quality characteristics of onion. Kor J Food Preserv 23: 369-377 (2016)
    • Vitamin E Stability in Oil Seeds. Myanmar J 3: 32-45 (2016)
    • Effect of supercritical carbon dioxide on physicochemical properties and microbial reduction of freeze-dried bovine liver. Kor J Food Nutr 44: 1847-1855 (2015)
    • Validation of trienzyme extraction-microplate assay for folate in Korean ancestral rite food. Kor J Food Nutr 44:716-724 (2015)
    • Compositions of fatty acids and phytosterols of plant-based oils and their associations with anti-oxidative aapacity: Application of principal component analysis. Hortic Environ Biotechnol 56: 561-567 (2015)
    • Soluble ex-pression and purification of receptor activator of nuclear factor-kappa B ligand using Escherichia coli. J Microbiol Biotechnol 25: 274-279 (2015)
    • Improvement of reliability in microbiological assay for folate in a single laboratory. Myanmar J 2: 11-20 (2015)
    • Immunoaffinity-HPLC/DAD assay and validation for vitamin B12 in snacks and cereals. J Agric Life Sci 48: 351-364 (2014)
    • Nitrooleate mediates nitric oxide synthase activation in Endothelial cells. Lipids 46:457-466 (2014)
    • Differential responses of B vitamins in black soybean seeds. Food Chem 153: 101-108 (2014)
    • Production of soy yogurt enriched with glyceollins. FSB 22:739-745 (2013)
    • Extraction of carbohydrates and minerals from Laminaria using organic acid. Kor Chem Engin Res 50: 238-243 (2012)
    • Isolation and identification of compound from Dropwort(Oenanthe javanica) with protective potential against oxidative stress in HepG2 cells. FSB 20:1743-1746 (2011)
    • Chronic effect of ferulic acid from Pseudosasa japonica leaves on enhancing exercise activity in mice. Phytother Res 24: 1508-1513 (2010)
    • Importance of Weissella species during Kimchi fermentation and future works. Kor J Microbiol Biotechnol 38 (2010)
    • Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH86-1 isolated from Cheonggukjang. 53: 56-61 (2010)
    • Properties of Cheonggukjang fermented with Bacillus strains with high fibrinolytic activities. J Food Sci Nutr 14: 252-259 (2009)
    • Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH51 isolated from Cheonggukjang. J Microbiol Biotechnol 19: 997-1004 (2009)
    • Production of Cheonggukjang by using a recombinant Bacillus licheniformis strain. J Food Sci Nutr 14:90-93 (2009)
    • Zeatin prevents amyloid beta-induced neurotoxicity and scopolamine-induced cognitive deficits. J Medicinal Food 12:271-277 (2009)
    • Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius12 and Weissella sp4. Food Chem 109:278 (2008)
    • Sensory properties of soy yoghurts prepared from yellow and black soymily Streptococcus infantarius 12 and Weisella Sp. 4. J Sci Food Agric 88: 1845-1849 (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: 573-578 (2008)
    • Effect of extrusion conditions on the phytochemical properties of a Goami 2, a high in non-digestible starch rice cultivar. J Food Quality 31:571-585 (2008)
    • ex-pression of alpha-amylase gene from Bacillus licheniformis in Lactobacillus brevis 2.14. J Food Sci Nutr 13: 190-195 (2008)
    • Study on high-efficient extract conditions of active substances from river snail. Agric Life Sci Res 42(3):9-16 (2008)
    • ex-pression of a-galactosidase gene from Leuconostoc mesenteroides SY1 in Lactobacillus brevis 2.14. Food Sci Biotechnol 17: 1115-1118 (2008)
    • Characterization of a bifunctional HPr kinase/phosphorylase from Leuconostoc mesenteroides SY1. J Microbiol Biotechnol 18: 746-753 (2008)
    • Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. J Food Sci 72: M39-M44 (2007)
    • Cloning of fibrinolytic enzyme gene from Bacillus subtilis isolated from Cheonggukjang and its ex-pression in protease-deficient Bacillus subtilis strains. JMB 17(6):1018(2007)
    • Effect of the addition of tenderizers on quality characteristics of intermediate moisture-apple snail. Kor J Food Preserv 14(3):288-293 (2007)
    • Chemical components and antioxidative activities of Korean kiwi. J Agriculture and Life Science 14(2):27-35 (2007)
    • A differential assay of folic acid and total folate in foods containing enriched cereal-grain products to calculate ㎕dietary folate equivalents(㎕DFE). J Food Comp Anal 19(2-3):182-187 (2006)
    • Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J Food Comp Anal 19(2-3):194-204 (2006)
    • Physico-chemical properties of giant embryo brown rice (keunnunbyeo). Agric Chem Biotechnol 49(3):95-100 (2006)
    • Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus ddodes) mushroom. Food Chem 99:381-387 (2006)
    • Characterization of ptsHl operon from Leuconostoc mesenteroides SY1, a strain isolated from Kimchi. J Microbiol Biotechnol 16(6):988-992 (2006)
    • Transformation of Leuconostoc mesenteroides SY1, a strain isolated from Kimchi. J Microbiol Biotech 16(1):149-152 (2006)
    • Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum. J Food Sci 70(40):C292-297 (2005)
    • Cold shock response of Leuconostoc mesenteroides SY1 isolated from kimchi. J Microbiol Biotech 15(4):831-837 (2005)
    • Characterization of α-galactosidase gene from Leuconostoc mesenteroides SY1. J Microbiol Biotech 15(4):800-808 (2005)
    • Characterization of the catabolite control protein (CcpA) gene from Leuconostoc mesenteroides SY1. J Microbiol Biotech 15(4):749-755 (2005)
    • Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea. Food Res Int 37(3):247-251 (2004)
    • Effect of peanut butter manufacture on vitamin E. J Food Sci 68(7):2211-2214 (2003)
    • Effects of variety and crop year on tocopherols in pecans. J Food Sci 67(4):1356 (2002)
    • Properties of high crystalline rice amylodextrins prepared in acid-alcohol media as fat replacers. Cereal Foods World 42(10):813-819 (1997)
  • 김중범

    김중범교수 (Kim, Jung-Beom)

    직급
    부교수
    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 안전기술평가 핵심 전문가
    • 식품의약품안전처 식품미생물 전문가 자문위원
    • 식품의약품안전처 새로운 식품원료 자문위원
    • 식품의약품안전처 시험검사평가 지도원
    • 식품의약품안전처 HACCP 발전 협의회 위원
    • 한국식품안전관리인증원 HACCP 기술전문위원회 위원
    • 한국식품안전관리인증원 식품안전국가인증제 자문위원회 위원
    • 중소벤처기업부 스마트제조혁신단 Smart HACCP 평가위원
    • 기술표준원 한국인정기구(KOLAS) 화학·생물학 기술위원회 위원
    • 기술표준원 한국인정기구(KOLAS) 국제공인시험기관 선임평가사
    • 전라남도보건환경연구원 연구원보 심사편집위원
    • 전라남도보건환경연구원 기관생물안전위원회 위원
    • 순천시 어린이급식관리지원센터 이사
    • 여수시 옥수수 향토사업단 자문위원
    • 한국식품위생안전성학회 편집간사/이사
    • 한국식품저장유통학회 재무간사/평위원
    • 한국식품조리과학회 평위원
    • 한국식품과학회 평위원

    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

    • 식품의약품안전처장 표창 (2022)
    • 한국과학기술총연합회 과학기술우수논문상 (2021)
    • 식품의약품안전처장 표창 (2018)
    • 한국과학기술총연합회 과학기술우수논문상 (2018)
    • 국무총리 표창 (2012)
    • 보건복지부장관 표창 (2005)
    • 보건복지부장관 표창 (1997)

    저서

    • 식품위생학 창지사 2017 (대한민국학술원 선정 2018 우수학술도서)

    특허등록

    • 다량어류 및 새치류의 신속 판별용 멀티플렉스 PCR 방법 및 이를 위한 PCR 프라이머. 출원(10-2021-013869). 2021
    • 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

    주요연구실적

    학술지
    • 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. 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 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
    • 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)
    • 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)
    • 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)
    학교급식 위생 및 식중독 예방교육
    • 광주광역시서구교육지원청 / 학교급식위생교육 (2018)
    • 경상남도하동교육지원청 / 학교급식위생교육 (2018)
    • 경상남도하동교육지원청 / 학교급식위생교육 (2019)
    • 경상남도사천교육지원청 / 학교급식위생교육 (2019)
    • 한국교육환경보호원 / 학교급식담당자교육 (2019)
    • 인천광역시교육청 / 학교급식위생교육 (2019)
    • 전라북도고창교육지원청 / 학교급식위생교육 (2019)
    • 전라북도임실교육지원청 / 학교급식위생교육 (2020)
    • 전라북도정읍교육지원청 / 영양교사 위생교육 (2020)
    • 전라북도교육연수원 / 식품위생직 위생교육 (2020)
    • 전라북도완주교육지원청 / 학교급식 식중독예방 (2020)
    • 경기도화성오산교육지원청 / 학교급식 위생관리 (2020)
    • 경기도안산교육지원청 / 학교급식 위생관리 (2021)
    • 전라남도곡성교육지원청 / 학교급식 위생관리 (2021)
    • 전라남도영암교육지원청 / 학교급식 위생관리 (2021)
    • 전라북도진안교육지원청 / 학교급식 위생관리 (2021)
    • 전라북도고창교육지원청 / 학교급식 위생관리 (2021)
    • 전라남도진도교육지원청 / 학교급식 위생관리 (2021)
    • 한국교육환경보호원 / 학교급식담당자교육 (2021)
    • 충첨남도교육청 / 학교급식담당자교육 (2022)
    • 전라북도김제교육지원청 / 학교급식담당자교육 (2022)
    • 경기도안양과천교육지원청 / 학교급식담당자교육 (2022)
    • 경기도군포의왕교육지원청 / 학교급식담당자교육 (2022)
  • 허창기

    허창기교수 (Huh, Chang-Ki)

    직급
    부교수
    전공/학위
    생물공학(발효공학) / 이학박사
    전화번호
    061-750-3251
    이메일
    hck1008@scnu.ac.kr

    학력

    • 순천매산고등학교(1997)
    • 순천대학교 식품공학과(학사,2003)
    • 순천대학교 대학원 식품공학과(석사,2006)
    • 순천대학교 대학원 식품공학과 (박사, 2011)

    주요경력

    • 2005.12.~ 2009.2 순천대학교 식품공학과 조교
    • 2010.3.~ 2011.12 순천대학교 시간강사
    • 2010.1.~ 2012.12 전라남도농업기술원 기술전문위원
    • 2012.1~ 2017.2 (재)임실치즈&식품연구소 연구개발팀장
    • 2013.1.~ 2014.12 한국식품저장유통학회 산업지 편집간사
    • 2017.2.~2021.2 순천대학교 식품공학과 조교수
    • 2017.3.~ 현재 (재)임실치즈&식품연구소 선임직이사
    • 2018. 1.~2020.12 (사)한국식품저장유통학회 국문지 편집간사
    • 2021. 1.~현재 (사)한국식품저장유통학회 정보간사
    • 2021. 1.~현재 (사)한국식품과학회 식품과학교과과정위원회 위원

    특허등록

    • 발아수수 당화와 효모발효에 의한 비건치즈 제조 및 그 방법(특서 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
    • 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

    오임경교수 (Oh, Im-kyung)

    직급
    조교수
    전공/학위
    식품화학 / 이학박사
    전화번호
    061-750-3252
    이메일
    oik007@scnu.ac.kr

    학력

    • 한양대학교 박사 (식품학전공)
    • 한양대학교 석사 (식품학전공)
    • 한양대학교 학사 (식품영양학과)

    주요경력

    • 2002~2003 ㈜현대백화점 품질연구소 연구원
    • 2003~2006 한국보건산업진흥원 연구원
    • 2016~2017 한양대학교 한국생활과학연구소 Post Doc.
    • 2017~2019 세종대학교 식품생명공학과 Post Doc.
    • 2017~현재 농촌진흥청 농업기술실용화재단 기술성 평가위원
    • 2017~현재 한국식품과학회 정회원 및 편집위원
    • 특허목록

      • 식감이 향상된 홍삼 유과의 제조방법 (등록번호: 10-1549976, 2015)
      • 저작물성 테스트장치 (출원번호: 10-2018-0039678)
      • 올레오젤과 하이드로콜로이드가 혼합하여 제조된 식물성 지방 조성물 (출원번호: 10-2018-0132830)
      • 전분-하이드로콜로이드를 사용한 글루텐 무첨가 압연면의 제조방법 (출원번호: 10-2019-0104600)
      • 새싹인삼 약주 및 그 제조 방법 (출원번호: 10-2021-0129436)

      주요 연구실적

      • Convergence study on the quality evaluation of ginseng sprout produced smart farm according to organic acid treatment and packing containers during storage, Korea Covergence Society (2022.01 accepted)
      • Development of antioxidant-fortified oleogel and its application as a solid fat replacer to muffin, Foods (IF: 4.350), 10, 3059 (2021.12)
      • Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance, LWT-Food Science and Technology(IF: 4.952),154, 109194 (2020.05)
      • Convergence study on the development of efficient systems for suppression of starch hydrolysis in vitro starch digestibility, Korea Covergence Society 11(5): 35-41 (2020.05)
      • Effect of turanose on the rheology and oil uptake of instant fried noodles, International Journal of Food Science and Technology (IF: 3.713), 55: 1336-1342 (2020.03)
      • Micro-computed tomographic and proton NMR characterization of cooked noodles in comparison with conventional methods, Journal of Food Engineering (IF: 5.354), 270:109765 (2020.04)
      • Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel, Journal of Food Engineering (IF: 5.354), 268, 109750 (2020.03)
      • Anti-obesity and anti-inflammatory effects of ginseng vinegar in high-fat diet fed mice, Food Science and Biotechnology, 28(6) 1829-1836 (2019.12)
      • Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments, Food Chemistry, 300, 125193 (2019.12)
      • Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for saturated fat-reduced meat patties, Food Research International, 122, 566-572 (2019.08)
      • Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions, Food Science and Biotechnology, 28(2): 387-393 (2019.04)
      • Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose, Food Chemistry, 267(15): 9-14 (2019.03)
      • Influence of arabic gumon in vitro starch digestibility and noodle-making quality of Segoami, International Journal of Biological Macromolecules, 125: 668–673 (2019. 03)
      • Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs, Journal of Cereal Science, 86: 48-53 (2019, 03)
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      • Hypoglycemic effect of dry heat treated starch with xanthan: An in vitro and in vivo comparative study, Starch-starke, 70(9-10): 1800088 (2018.09)
      • Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solidfat replacer in muffins, Food Hydrocolloids, 77: 796-802 (2018. 04)
      • Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch, International Journal of Biological Macromolecules, 108: 568-575 (2018.03)
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      • Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: physical property and in vitro starch digestibility, Journal of Cereal Science, 79: 341-347 (2018.01)
      • Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer, LWT-Food Science and Technology. 86: 430-437 (2017. 12)
      • Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel, International Journal of Biological Macromolecules, 104: 442-448 (2017. 11)
      • Effect of amylose contents and degree of gelatinization of rice flour on in vitro starch digestibility, physical, and morphological properties, Food Progress Engineering, 21(4): 341-350 (2017.11)
      • Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles, LWT-Food Science and Technology, 84: 788-794 (2017.10)
      • Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility, Food Science and Biotechnology, 26(5): 1415-1422 (2017.10)
      • In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber, International Journal of Biological Macromolecules, 63, 98-103 (2014, 2)
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      • Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology, Food Progress Engineering, 17(3), 219-225 (2013)
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  • 김소망

    김소망교수 (Kim, So-mang)

    직급
    외래교수
    이메일
    somang8810@scnu.ac.kr
    담당교과목
    식품공정기초, 수산식품가공학
  • 황태연
  • 김주연
  • 신효연
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