Department Introduction
| Research Area | Contents |
|---|---|
| Food Biochemistry | The Food Biochemistry Laboratory performs a wide range of basic research for the food industry, including the analysis of foodborne pathogens and genetically modified foods, and the isolation, purification, and biochemical characterization of useful microorganisms and proteins for both the food and bio-industries. |
| Food Microbiology and Biotechnology | The Food Microbiology and Biotechnology Laboratory focuses on the isolation, identification, and basic molecular biology of various food microorganisms, and their application in biotechnology. |
| Food processing | The Food Processing Laboratory focuses on improving food quality and shelf-stability. We achieve this by integrating food science and biotechnology knowledge. Our research aims to develop materials for food manufacturing and study their physicochemical properties. |
| Functional Food | The Functional Foods Laboratory conducts research on phenolic phytochemicals present in fruits, vegetables, and their processed products from nutritional, sensory, food-chemical, and functional food perspectives. |
| Food Materials and Safety | The Food Materials and Safety Laboratory develops novel food materials with new properties by understanding and controlling the physicochemical characteristics of carbohydrates, proteins, and lipids at a molecular level. We also create various biosensors to detect hazardous substances (pathogens, toxins, chemicals) in food and to analyze biomarkers for disease diagnosis. |
| Food Policy | Developing various food safety policies and regulations. |
|
Food Omics |
In the Laboratory of Food Omics, we are conducting research to elucidate interactions between microorganisms using advanced Omics technologies, and to evaluate their metabolites and functionalities. |
|
Food Engineering |
The Food Engineering Laboratory focuses on developing and commercializing innovative food products—such as processed agricultural/aquatic goods, plant-based alternatives, and upcycled foods—by advancing food materials, processing technologies, and manufacturing systems for industrial application. |
| Name | Position | Degree | University | major | Research Area | |
|---|---|---|---|---|---|---|
| Hae-Yeong Kim | Professor | Ph.D. | Albert Einstein College of Medicine | Molecular biology | Food Biochemistry | hykim@khu.ac.kr |
| Cheon-Seok Park | Professor | Ph.D. | University of California, Davis | Food Microbiology & Biotechnology | Food Microbiology and Biotechnology | cspark@khu.ac.kr |
| Moo-Yeol Baik | Professor | Ph.D. | University of Massachusetts, Amherst | Food Science | Foood Processing | mooyeol@khu.ac.kr |
| Dae-Ok Kim | Professor | Ph.D. | Cornell University, USA | Food Science & Technology | Functional Food | dokim05@khu.ac.kr |
| Young-Rok Kim | Professor | Ph.D. | Cornell University, USA | Food Science | Food Materials and Safety | youngkim@khu.ac.kr |
| Mun-Gi Sohn | Professor | Ph.D. | Rutgers University, New Brunswick, NJ | Food Science | Food Policy | mgsohn@khu.ac.kr |
| Hyun-Seok Kim | Professor | Ph.D. | University of Idaho | Food Science | Food Engineering | khstone@khu.ac.kr |
| Miju Kim | Assistant Professor | Ph.D. | Kyung Hee University | Food Science | Food Omics | mijukim@khu.ac.kr |