BPCS 강의 담당 분야:

Chapter 2. Microbiology of Thermally Processed Foods

(2장. 열처리가공 식품 관련 미생물학)

Chapter 3. Principles of Acidified Foods

(3장. 산성화된 식품의 원리)

Chapter 7. Records and Recordkeeping

(7장. 기록 및 기록 보관)

Chapter 12. Continuous Rotary Retorts

(12장. 연속 회전식 레토르트)

Chapter 16. Closures for Glass Containers

(16장. 유리 용기들을 위한 마개들)

Chapter 17. Flexible and Semirigid Containers

(17장. 유연성 및 반강성 용기들)

학력

Ph.D. Food Chemistry

Dept. of Food Science and Nutrition, Seoul National University, Seoul, Korea, 1992

Dissertation Title: Molecular structure and gel properties of legume starches.

M.S. Food Chemistry

Dept. of Food Science and Nutrition, Seoul National University, Seoul, Korea, 1986

Thesis Title: Anti-thiamin factor of bracken (fern)

B.S. Food Science and Nutrition

Seoul National University, Seoul, Korea, 1984

관련 교육·연구·실무 경력

RESEARCH

Associate Professor, Mar 2015 ~ present

Pusan National University, Busan, Korea

Department of Food Science and Nutrition

Teaching responsibilities:

(Undergraduate) Introductory Organic Chemistry, Food Microbiology and Laboratory, Functional Foods, Food Quality Management, Food Chemistry Laboratory,

(Graduate) Carbohydrate Chemistry, Protein Chemistry, Advanced Food Microbiology, Nutraceuticals and Functional Foods, Research in Food Science

Senior Scientist, Dec 2010 ~ Aug 2014

R& D Campbell Soup/Pepperidge Farm Inc., Camden/Norwalk, NJ/CT

Research Food Technologist, Nov 2005 ~ Dec 2010

USDA-ARS, Soft Wheat Quality Research Unit, Wooster, OH

Associate Research Principal, Sep 1995 ~ Nov 2005

R&D Kraft/Nabisco Inc., East Hanover, NJ

PostDoctoral Research Fellow, Jan 1994 ~ Sep 1995

University of Saskatchewan, Saskatoon, SK, Canada

PostDoctoral, Mar 1992 ~ Jan 1994

Research Center for New Bio-Materials in Agriculture, Seoul National University, Seoul, Korea

PROFESSIONAL CONSULTING

Consultant, Cereal Science Consultancy, Oct 2013 ~ Present

- Teach Cookie & Cracker Technology Short Course at Wheat Marketing Center, Portland, OR

- Consult research related to starch, flour and baking ingredients