Tel: 02-3290-3058
Fax: 3290-4984
E-mail: rheems@korea.ac.kr
2024 ~ 현재 | 식품의약품안전처 신소재식품분과위원회 위원 | |
2022 ~ 현재 |
식품의약품안전처 식품위생심의위원회 위생제도분과 위원장 | |
2023 ~ 현재 | 서울특별시 먹거리시민위원회 위원장 | |
2023 ~ 현재 | 서울특별시 시민건강위원회 위원 | |
2023 ~ 현재 |
고려대학교 생명과학대학 식품공학부 학과장 |
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2023 ~ 현재 | 고려대학교 생명환경과학대학원 식품공학과 학과주임 | |
2021 ~ 현재 |
Editor, International Journal of Food Microbiology |
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2021 ~ 현재 |
고려대학교 식품생의학안전연구소 연구소장 |
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2021 ~ 현재 |
국무조정실 정책연구심의위원회 민간위원 |
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2020 ~ 현재 |
식품의약품안전처 위생용품안전관리자문위원회 위원 |
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2020 ~ 현재 |
식품의약품안전처 HACCP 발전 협의회 위원 |
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2020 ~ 현재 |
LG전자 재료과학연구소 전문 기술자문위원 |
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2019 ~ 현재 |
환경부 생활화학제품 및 살생물제 관리 위원회 위원 |
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2019 ~ 현재 |
Associate Editor, Frontiers in Microbiology |
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2018 ~ 현재 |
서울시청 식품안전대책위원회 위원 |
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2016 ~ 현재 |
농림수산식품기술기획평가원 과제기획단 기획위원 |
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2016 ~ 현재 |
한국식품위생안전성학회 식품의약품안전처 식품 및 축수산 안전관리 분야 기획연구 자문위원 |
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2015 ~ 현재 |
한국식품위생안전성학회 이사 |
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2015 ~ 현재 |
농산업발전연구원 연구협의회 위원 |
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2004 ~ 현재 |
식품의약품안전처 식품미생물전문가위원회 자문위원 |
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2003 ~ 현재 |
International Journal of Food safety, Editorial board |
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2003 ~ 현재 |
한국식품과학회 평의원 | |
2002 ~ 현재 |
The Society for Food Science & Technology, Member |
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2019 ~ 2023 | 국무조정실 식품안전정책위원회 전문위원 | |
2021 ~ 2022 |
한국식품영양과학회 서울지부 지부장 |
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2020 ~ 2022 |
서울특별시 식품정책과 먹거리시민위원회 안전분과위원 |
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2020 ~ 2022 |
식품의약품안전평가원 신소재식품과 새로운 식품원료 자문위원회 자문위원 |
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2020 ~ 2022 |
식품의약품안전처 식품위생심의위원회 미생물분과 위원 |
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2019 ~ 2020 |
한국식품영양과학회 식품위생안전분과 분과위원장 |
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2018 ~ 2022 |
식품의약품안전처 정책자문위원회 위원 |
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2018 ~ 2018 |
식품의약품안전처 HACCP 제도 개혁 TF 외부위원 |
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2017 ~ 2022 |
서울특별시 보건환경연구원 연구논문 심사위원 |
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2017 ~ 2020 |
식품의약품안전처 행정처분사전심의위원회 위원 |
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2017 ~ 2019 |
국무조정실 식품안전정책위원회 자문위원 |
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2017 ~ 2019 |
고려대학교 장학총괄위원회 위원 |
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2016 ~ 2018 |
식품의약품안전처 식품위생심의위원회 위원 |
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2016 ~ 2018 |
고려대학교 출판문화원 출판기획위원 |
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2016 ~ 2018 |
고려대학교 KU-MAGIC 연구원 스마트 에이징 연구단장 |
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2016 ~ 2017 |
미래창조과학부 생명공학육성기본계획 기획의원 |
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2015 ~ 2019 |
식품의약품안전처 주류안전정책자문협의회 자문위원 |
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2015 ~ 2017 |
고려대학교 생명과학대학 식품공학과 학과장 |
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2015 ~ 2017 |
고려대학교 생명과학대학원 식품공학과 학과주임 |
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2015 ~ 2016 |
한국식품과학회 국문지 편집간사 |
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2012 ~ 2013 |
고려대학교 생명환경과학대학원 부원장 |
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2010 ~ 2014 |
고려대학교 식품생의학안전학연계전공 주임교수 |
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2010 ~ 2014 |
서울지방식품의약품안전청 식품위해요소중점관리기준(HACCP) 자문위원 |
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2010 ~ 2012 |
식품의약품안전청 기획전문위원회 위원 |
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2010 ~ 2011 |
고려대학교 생명과학대학 식품공학부 학부장 |
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2010 ~ 2011 |
고려대학교 생명환경과학대학원 식품공학과 주임교수 |
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2010 ~ 2011 |
식품의약품안전청 R&D 기획단 운영위원 |
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2008 ~ 2010 |
식품의약품안전청 식품안전평가연구회 자문위원 |
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2008 ~ 2010 |
식품의약품안전청 시험검사발전협의회 식품미생물분과 분과위원장 |
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2007 ~ 2009 |
한국미생물생명공학회 홍보조직위원회 위원 |
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2007 ~ 2008 |
서울특별시보건환경연구원 최신정보발표회 평가위원 |
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2006 ~ 2021 |
고려대학교 식품생의학안전연구소 실장 |
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2006 ~ 2008 |
고려대학교 식품과학종합실험실 실장 |
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2006 ~ 2006 |
식품의약품안전청 검사능력평가전문가위원회 자문위원 |
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2005 ~ 2007 |
한국축산식품학회 편집간사 |
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2005 ~ 2006 |
한국동물자원과학회 근육식품연구회 운영위원 |
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2004 ~ 2005 |
한국식품과학회 영문지 (Food Science & Biotechnology) 편집자 |
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2004 ~ 2005 |
한국축산식품학회 해외간사 |
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2003 ~ 2012 |
한국축산식품학회 평의원 |
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2022 식품안전의 날 유공자 국무총리 표창, 행정안전부
2021 식품의약품안전처 연구개발사업 우수기획 유공자 표창, 식품의약품안전처
2021 식품의약품안전처 연구개발사업 과제 최우수상, 식품의약품안전처
2020 1학기, 우수강의상(Good Teaching Award), 고려대학교
2019 Albert Nelson Marquis Lifetime Achievement Award, Marquis Who's Who
2019 1학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2018 Albert Nelson Marquis Lifetime Achievement Award, Marquis Who's Who
2018 2학기, 우수강의상(Good Teaching Award), 고려대학교
2018 1학기, 우수강의상(Good Teaching Award), 고려대학교
2017 식품생의학안전연구소 학술지원사업 최우수연구장려상
2017 2학기, 우수강의상(Good Teaching Award), 고려대학교
2017 1학기, 우수강의상(Good Teaching Award), 고려대학교
2016 2학기, 우수강의상(Good Teaching Award), 고려대학교
2015 식품의약품안전처 연구개발사업 과제 최우수상, 식품의약품안전처
2015 2학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2015 1학기, 우수강의상(Good Teaching Award), 고려대학교
2014 2학기, 우수강의상(Good Teaching Award), 고려대학교
2014 1학기, 우수강의상(Good Teaching Award), BK21PLUS생명공학원사업단
2014 1학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2013 2학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2013 1학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2012 2학기, 우수강의상(Good Teaching Award), 고려대학교
2012 1학기, 우수강의상(Good Teaching Award), 고려대학교
2011 2학기, 우수강의상(Good Teaching Award), 고려대학교
2011 1학기, 우수강의상(Good Teaching Award), 고려대학교
2010 2학기, 우수강의상(Good Teaching Award), 고려대학교
2010 1학기, 우수강의상(Good Teaching Award), 고려대학교
2008 2학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2007 1학기, 석탑강의상(Excellent Teaching Award), 고려대학교
2006 1학기, 석탑강의상(Excellent Teaching Award), 고려대학교
168. H. Yu, M.S. Rhee* (2024) Development of a natural-borne preservative for the extended storage of fresh noodles at room temperature: Potential of phytic acid in synergy with sodium chloride to inactivate Escherichia coli O157:H7 and inhibit natural microflora. NPJ Sci. Food (Submitted)
166. H.W. Kim, H. Yu, Y. Kim, S. Park, J. Son, I.G. Choi, M.S. Rhee* (2024) Factors influencing the formation of microbial biofilms in washing machine: the effect of structural characteristics and user-associated information. Sci. Total Environ. (Submitted)
149. S.T. Jung, D.S. Yeo, Z. Wang, S.Y. Woo, Y.E. Seo, M. I. Hossain, M.S. Rhee, C. Choi (2022) Improvement of nested reverse transcription-polymerase chain reaction (RT-PCR) with high specificity and sensitivity detection of sapovirus in food matrix. J. Virol. Met. Vol. 309, Article number 114609.
148. S.W. Park, T.J. Cho, M.S. Rhee* (2022) Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula. Food Res. Int. Vol. 156, Article number 111332.
142. M.J. Jang, S.Y. Kim, S.C. Ricke, M.S. Rhee, S.A. Kim (2021) Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing. Food Res. Int. Vol. 144, Article number 110316.
141. T.H. Chang, B.K. Jung, H.J. Shin, S.J. Hong, S.W. Ryoo, J.G. Lee, S.H. Han, S.M. Park, M.S. Rhee, H.J. Kim, S.H. Jee, J.Y. Chai (2021) Genotypes of Blastocysitis sp. among elderly health checkup people in South Korea with a questionnaire on risk factors. Parasitol. Res. Vol. 120, 3297-3306.
140. H.W. Kim, M.S. Rhee* (2021) Low-shear modeled microgravity impacts the acid stress response and post-thermal stress behavior of acid-resistant, adaptable, and sensitive Eshcherichia coli O157:H7 strains. Food Control Vol. 121, Article number 107603.
139. Y.E. Seo, Y.W. Lee, S.J. Kim, J.M. Ha, Y.K. Choi, H.M. Oh, Y.J. Kim, M.S. Rhee, Y.H. Yoon (2021) Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption. Food Sci. Nutr. Vol. 9(4), 2139-2146.
138. H.W. Kim, Y.S. Seok, H.K. Lee, M.K. Song, M.S. Rhee* (2021) Consumers’ lack of understanding of customized cosmetics made on the spot and implications for regulations and controls. Regul. Toxicol. Pharm. Vol. 124, Article number 104979.
137. H.W. Kim, M.S. Rhee* (2020) Space food and bacterial infections: Realities of the risk and role of science. Trends Food Sci. Technol. Vol. 106, 275-287.
117. N.H. Kim, S.M. Park, H.W. Kim, T.J. Cho, S.H. Kim, C. Choi, M.S. Rhee* (2019) Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes. Food Microbiol. Vol. 78, 18-24.
116. M.H. Lee, S.Y. Yang, J.J. Han, Y.K. Kim, Y.J. Kim, M.S. Rhee, K.W. Lee (2019) Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas. Food Sci. Biotechnol. Vol. 28(3), 769-777.
115. H.W. Kim, N.H. Kim, T.J. Cho, S.M. Park, S.H. Kim, M.S. Rhee* (2018) Factors affecting microbiological quality of vegetable- and meat-based meals served at cafeterias in the Republic of Korea. J. Food Protect. Vol. 81(11), 1838-1843.
114. N.H. Kim, S.H. Jun, S.H. Lee, I.G. Hwang, M.S. Rhee* (2018) Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses. Food Microbiol. Vol. 76, 466-472.
113. N.H. Kim, J.Y. Hwang, H.G. Lee, M.K. Song, Y.S. Kang, M.S. Rhee* (2018) Strategic approaches to communicating with food consumers about genetically modified food. Food Contr. Vol. 92, 523-531.
112. S.H. Kim, M.S. Rhee* (2018) Environment-friendly mild heat and relative humidity treatment protects sprout seeds (radish, mung bean, mustard, and alfalfa) against various foodborne pathogens. Food Contr. Vol. 93, 17-22.
111. T.J. Cho, H.W. KimN.H. Kim, N.Y. Lee, S.M. Park, J.I. Kwon, Y.J. Kim, K.W. Lee, M.S. Rhee* (2018) New insights into the thermophilic spore-formers in powdered infant formula: Implications of changes in microbial composition during manufacture. Food Contr. Vol. 92, 464-470.
110. H.W. Kim, M.S. Rhee* (2018) Response surface modeling of reductions in uropathogenic Escherichia coli biofilms on silicone by cranberry extract, caprylic acid, and thymol. Biofouling Vol. 34(6), 710-717.
109. D.H. Chung, T.J. Cho, M.S. Rhee* (2018) Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes: A potential of effective natural antibacterial agents. Food Res. Int. Vol. 107, 578-588.
108. N.H. Kim, N.Y. Lee, M.G. Kim, H.W. Kim, T.J. Cho, I.S. Joo, E.J. Heo, M.S. Rhee* (2018) Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Food Res. Int. Vol. 106, 468-474.
107. H.W. Kim, K. Lee, S.H. Kim, M.S. Rhee* (2018) Predictive modeling of bacterial growth in ready-to-use salted Napa Cabbage (Brassica pekinensis) at different storage temperatures. Food Microbiol. Vol. 70, 129-136.
106. J.M. Chae, W. Heo, H.T. Cho, D.H. Lee, J.H. Kim, M.S. Rhee, T.S. Park, Y.K. Kim, J.H. Lee, Y.J. Kim (2018) Effects of orally-administered Bifidobacterium animalis subsp. lactis straing BB12 on dextran sodium sulfate-induced colitis in mice. J. Microbiol. Biotechnol. Vol. 28(11), 1800-1805.
105. H.W. Kim, J.J. Jang, N.H. Kim, N.Y. Lee, T.J. Cho, S.H. Kim, M.S. Rhee* (2018) Factors that determine the microbiological quality of ready-to-use salted Napa Cabbage (Brassica pekinensis): Season and distribution Temperature. Food Contr. Vol. 87, 1-8.
104. H.W. Kim, M.S. Rhee* (2018) Novel antibiotic testing approaches reveal reduced antibiotic efficacy against shiga toxin-prodcuing Escherichia coli O157:H7 under simulated microgravity. Front. Microbiol. Vol. 9, Article number 3214.
103. N.H. Kim, T.J. Cho, M.S. Rhee* (2017) Sodium chloride does not ensure microbiological safety of foods: Cases and solutions. Adv. Appl. Microbiol. Vol. 101, 1-47.
102. N.H. Kim, T.J. Cho, M.S. Rhee* (2017) Current interventions for controlling pathogenic Escherichia coli. Adv. Appl. Microbiol. Vol. 100, 1-47.
101. S.A. Kim, M.S. Rhee* (2017) Insights into controversy over the effectiveness of antimicrobial soap: Future prospects. J. Hos. Infect. Vol. 96(3), 299-300.
100. T.J. Cho, N.H. Kim, Y.J. Hong, B.I. Park, H.S. Kim, H.G. Lee, M.K. Song, M.S. Rhee* (2017) Development of an effective tool for risk communication about food safety issues after the Fukushima nuclear accident: What should be considered? Food Cont. Vol. 79, 17-26.
99. H. Moon, N.H. Kim, S.H. Kim, Y. Kim, J.H. Ryu, M.S. Rhee* (2017) Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade. Meat Sci. Vol. 129, 147-152.
98. S.A. Kim, E.S. Choi, N.H. Kim, H.W. Kim, N.Y. Lee, T.J. Cho, J.I. Jo, S.H. Kim, S.H. Lee, S.D. Ha, M.S. Rhee* (2017) Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants. J. Sci. Food Agric. Vol. 97(6), 1761-1767.
97. N.H. Kim, J.H. Ryang, B.S. Lee, C.T. Kim, M.S. Rhee* (2017) Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores. Int. J. Food Microbiol. Vol. 246, 80-84.
96. H.W. Kim, Y.J. Hong, J.I. Jo, S.D. Ha, S.H. Kim, H.J. Lee, M.S. Rhee* (2017) Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets. Lett. Appl. Microbiol. Vol. 64(1), 27-34.
95. T.J. Cho, N.H. Kim, S.A. Kim, J.H. Song, M.S. Rhee* (2016) Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce. Int. J. Food Microbiol. Vol. 238, 50-55.
94. S.A. Kim, M.S. Rhee* (2016) Antibacterial activity of caprylic acid for potential application as an antiseptic ingredient in consumer antiseptics. Int. J. Antimicro. Agents Vol. 48(6), 765-767.
93. S.A. Kim, M.S. Rhee* (2016) Microbicidal effects of plain soap vs triclocarban-based antibacterial soap. J. Hos. Infect. Vol. 94(3), 276-280.
92. J.H. Ryang, N.H. Kim, B.S. Lee, C.T. Kim, M.S. Rhee* (2016) Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes. Lett. Appl. Microbiol. Vol. 63(1), 66-73.
91. J.H. Choe, M.H. Choi, M.S. Rhee, B. Kim (2016) Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Aust. J. Anim. Sci. Vol. 29(7), 1029-1036.
90. M.K. Song, H.W. Kim, M.S. Rhee* (2016) Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds. Food Microbiol. Vol. 56, 14-20.
89. H.W. Kim, M.S. Rhee* (2016) Influence of low-shear modeled microgravity on heat resistance, membrane fatty acid composition and heat stress-related gene expression in Escherichia coli O157:H7 ATCC 35150, 43889, 43890, and 43895. Appl. Environ. Microbiol. Vol. 82(10), 2893-2901.
88. N.H. Kim, M.S. Rhee* (2016) Phytic acid and sodium chloride show marked synergistic bactericidal effects against non-adapted and acid-adapted Escherichia coli O157:H7 strains. Appl. Environ. Microbiol. Vol. 82(4), 1040-1049.
87. S.A. Kim, M.S. Rhee* (2016) Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric Acid) combined with plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7. Food Contr. Vol. 60, 447-454.
86. H. Moon, M.S. Rhee* (2016) Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact. Int. J. Food Microbiol. Vol. 217, 35-41.
85. J.H. Ryang, N.H. Kim, B.S. Lee, C.T. Kim, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2016) Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes. J. Appl. Microbiol. Vol. 120(1), 175-184.
84. N.H. Kim and M.S. Rhee* (2016) Synergistic bactericidal action of phytic acid and sodium chloride against Escherichia coli O157:H7 cells protected by a biofilm. Int. J. Food Microbiol. Vol. 227(16), 17-21.
83. S.A. Kim, H.R. Moon, K.S. Lee, and M.S. Rhee* (2015) Bactericidal effects of Triclosan in soap both in vitro and in vivo. J. Antimicro. Chemo. Vol. 70(12), 3345-3352.
82. N.H. Kim, S.H. Jang, S.H. Kim, H.J. Lee, Y.H. Kim, J.H. Ryu, and M.S. Rhee* (2015) Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant. Int. J. Food Microbiol. Vol. 214, 24-30.
81. S.A. Kim, S.H. Jeon, N.H. Kim, H.W. Kim, N.Y. Lee, T.J. Cho, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2015) Changes in the microbial composition of microbrewed beer during the process in actual manufacturing line. J. Food Protect. Vol. 78(12), 2233-2239.
80. S.A. Kim and M.S. Rhee* (2015) Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature. J. Appl. Microbiol. Vol. 119(5), 1317-1323.
79. J.H. Choe, M.H. Choi, Y.C. Ryu, K.S. Lim, E.A. Lee, J.H. Kang, K.C. Hong, S.K. Lee, Y.T. Kim, S.S. Moon, K.W. Lee, M.S. Rhee, and B.C. Kim (2015) Correlations among various blood parameters at exsanguination and their relationships to pork quality traits. Anim. Prod. Sci. Vol. 55(5), 672-679.
78. N.H. Kim, N.Y. Lee, S.H. Kim, H.J. Lee, Y.H. Kim, J.H. Ryu, and M.S. Rhee* (2015) Optimization of low temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach. J. Appl. Microbiol. Vol. 119, 139-148.
77. G.N. Na, S.A. Kim, and M.S. Rhee* (2015) Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-gal. J. Microbiol. Met. Vol. 115, 34-41.
76. Y.B. Kim, H.W. Kim, M.K. Song, and M.S. Rhee* (2015) Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157:H7 without affecting product quality. Int. J. Food Microbiol. Vol. 201, 42-46.
75. S.A. Kim, S.J. Yun, S.H. Jeon, N.H. Kim, H.W. Kim, T.J. Cho, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2015) Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line. Food Contr. Vol. 53, 1-8.
74. S.A. Kim and M.S. Rhee* (2015) Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice. Food Microbiol. Vol. 49, 166-172.
73. S.H. Jun, N.H. Kim, M.B. Shim, Y.W. Jeon, J.H. Ahn, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2015) Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju). J. Food Protect. Vol. 78(4), 812-818.
72. N.H. Kim, M.J. Kim, Y.S. Kang, I.G. Hwang, and M.S. Rhee* (2015) Discordance in risk perception between children, parents, and teachers in terms of consumption of cheap and poorly nutritious food sold around school. Food Qual. Pref. Vol. 42, 139-145.
71. S.A. Kim and M.S. Rhee* (2015) Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology. Int. J. Food Microbiol. Vol. 197, 9-14.
70. N.H. Kim, T.J. Cho, Y.B. Kim, B.I. Park, H.S. Kim, and M.S. Rhee* (2015) Implications for effective food risk communication following the Fukushima nuclear accident based on a consumer survey. Food Contr. Vol. 50, 304-312.
69. N.H. Kim, J.M. Koo, and M.S. Rhee* (2015) Thermal resistance characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a multi-grain soy milk product. Korean J. Food Sci. Technol. Vol. 47(5), 593-598.
68. J.H. Bang, A.Y. Hong, H.K. Kim, L.R. Beuchat, M.S. Rhee, Y.H. Kim, J.H. Ryu (2014) Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying. Int. J. Food Microbiol. Vol. 191, 129-134.
67. M.R. Park, S.N. Oh, H.S. Yun, S.H. Kim, Y.H. Ko, J.H. Ryu, M.S. Rhee, O.S. Shin, Y.H. Kim (2014) Enhanced protection of pathogenic Escherichia coli ingested by a soil nematode Caenorhabditis elegans against sanitizer treatments. Biosci. Biotechnol. Biochem. Vol. 78(11), 1917-1922.
66. E.S. Choi, N.H. Kim, H.W. Kim, S.A. Kim, J.I. Jo, S.H. Kim, S.H. Lee, S.D. Ha, and M.S. Rhee* (2014) Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line. J. Food Protect. Vol. 77(12), 2069-2075.
65. N.Y. Lee, N.H. Kim, I.S. Jang, S.H. Jang, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2014) Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line. Food Res. Int. Vol. 64, 234-240.
64. H.W. Kim, A.C. Matin, and M.S. Rhee* (2014) Microgravity alters the physiological characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under different nutrient conditions. Appl. Environ. Microbiol. Vol. 80(7), 2270-2278.
63. N.H. Kim, T.H. Park, and M.S. Rhee* (2014) Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants. J. Appl. Microbiol. Vol. 116(6), 1447-1457.
62. S.A. Kim, H.J. Park, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2014) Short communication: Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilezed Korean turbid rice wine (Makgeolli). Food Contr. Vol. 39, 139-145.
61. Y.M. Choi, K.C. Jung, H.M. Jo, K.W. Nam, J.H. Choe, M.S. Rhee, B.C. Kim (2014) Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci. Vol. 96(1), 21-25.
60. S.A. Kim, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2014) Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and B. cereus spores in the fermented alcoholic beverages. J. Food Protect. Vol. 77(3), 419-426.
59. S.A. Kim and M.S. Rhee* (2013) Marked synergistic bactericidal effects and mode of action of medium chain fatty acids in combination with organic acids on Escherichia coli O157:H7. Appl. Environ. Microbiol. Vol. 79(21), 6552-6560. (Spotlight Nominee)
58. M.J. Choi, S.A. Kim, N.Y. Lee, and M.S. Rhee* (2013) New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula. Int. J. Food Microbiol. Vol. 166(3), 499-507.
57. M.J. Kim, S.A. Kim, Y.S. Kang, I.G. Hwang, and M.S. Rhee* (2013) Microbial diversity and prevalence of foodborne pathogens in cheap and junk foods consumed by primary schoolchildren. Lett. Appl. Microbiol. Vol. 57(1), 47-53.
56. S.A. Kim, M.K. Lee, T.H. Park, and M.S. Rhee* (2013) A combined intervention using fermented ethanol and supercritical carbon dioxide to control Bacillus cereus and Bacillus subtilis in rice. Food Contr. Vol. 32(1), 93-98.
55. S.A. Kim, S.J. Yun, S.H. Lee, I.G. Hwang, and M.S. Rhee* (2013) Temperature increase of foods in car trunk and the potential hazard for microbial growth. Food Contr. Vol. 29(1), 66-70.
54. Y.M. Choi, S.H. Lee, J.H. Choe, K.H. Kim, M.S. Rhee, B.C. Kim (2013) Effects of supercritical carbon dioxide treatment on meat quality and sensory evaluation in soy sauce and hot-pepper paste marinated pork. Korean J. Food Sci. An. Vol. 33(5), 581-586.
53. S.A. Kim, O.M. Kim, and M.S. Rhee* (2013) Changes in microbial contamination levels and prevalence of foodborne pathogens in Alfalfa (Medicago sativa) and Rapeseed (Brassica napus) during sprout production in manufacturing plants. Lett. Appl. Microbiol. Vol. 56(1), 30-36.
52. H.G. Jang, N.H. Kim, Y.M. Choi, and M.S. Rhee* (2013) Microbiological quality and risk factors related to sandwiches served in bakeries, cafes, and sandwich bars in Korea. J. Food Protect. Vol. 76(2), 231-238.
51. S.A. Kim, J.H. Yu, and M.S. Rhee* (2013) A rapid and simple screening method of Cronobacter spp. (Enterobacter sakazakii) in cell suspension and tofu. J. Sci. Food Agric. Vol. 93(6), 1520-1524.
50. Y.M. Choi, H.J. Park, H.I. Jang, S.A. Kim, J.Y. Imm, I.G. Hwang, and M.S. Rhee* (2013) Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution. Res. Vet. Sci. Vol. 94(3), 413-418.
49. S.M. Lim, J.Y. Shim, S.J. Oh, M.S. Rhee, M.H. Sung, J.Y. Imm (2012) Effects of poly-γ-glutamic acids (PGA) on the physicochemical characteristics of skim milk yoghurt. Int. J. Dairy Technol. Vol. 65(3), 423-428.
48. S.H. Lee, J.H. Choe, Y.M. Choi, K.C. Jung, M.S. Rhee, K.C. Hong, S.K. Lee, Y.C. Ryu, B.C. Kim (2012) The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. Meat Sci. Vol. 90(2), 284-291.
47. N.H. Kim, A.R. Yun, and M.S. Rhee* (2011) Prevalence and classification of Staphylococcus aureus toxins isolated from ready-to-eat foods (Sushi, Kimbab and California roll) in Korea. J. Appl. Microbiol. Vol. 111(6), 1456-1464.
46. S.A. Kim, S.W. Oh, Y.M. Lee, J.Y. Imm, I.G. Hwang, D.H. Kang, M.S. Rhee* (2011) Microbial contamination of food products consumed by infants and babies in Korea. Lett. Appl. Microbiol. Vol. 53(5), 532-538.
45. T.Y. Kwak, N.H. Kim, M.S. Rhee* (2011) Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate. Int. J. Food Microbiol. Vol. 150(2-3), 128-135.
44. Y.Y. Bae, Y.M. Choi, M.J. Kim, K.H. Kim, B.C. Kim, and M.S. Rhee* (2011) Application of supercritical carbon dioxide for microorganism reductions in fresh pork. J. Food Safety Vol. 31(4), 511-517.
43. S.A. Kim, M.S. Rhee* (2011) A new cost-effective, selective and differential medium for the isolation of Cronobacter spp. J. Microbiol. Met. Vol. 85(2), 149-154.
42. Y.Y. Bae, N.H. Kim, K.H. Kim, B.C. Kim, M.S. Rhee* (2011) Supercritical carbon dioxide as a potential intervention for ground pork decontamination. J. Food Safety Vol. 31(1), 48-53.
41. S.A. Kim, O.Y. Kim, M.S. Rhee* (2010) Direct application of supercritical carbon dioxide for the reduction of Cronobacter spp. (Enterobacter sakazakii) in end-products of dehydrated powdered infant formula. J. Dairy Sci. Vol. 93(5), 1854-1860.
40. S.Y. Lee, M.S. Rhee, R.H. Dougherty, D.H. Kang (2010) Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree. J. Appl. Microbiol. Vol. 108(4), 1361-1368.
39. Y.M. Choi, S.H. Lee, J.H. Choe, M.S. Rhee, S.K. Lee, S.T. Joo, B.C. Kim (2010) Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem proteins changes in porcine longissimus dorsi muscle. Livest. Sci. Vol. 127(2-3), 183-191.
38. W.Y. Jung, Y.M. Choi, M.S. Rhee* (2009) Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in alfalfa sprouted seeds. Int. J. Food Microbiol. Vol. 136(1), 66-70.
37. Y.Y. Bae, H.J. Lee, S.A. Kim, M.S. Rhee* (2009) Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide. Int. J. Food Microbiol. Vol. 136(1), 95-100.
36. S.A. Kim, Y.M. Lee, I.G. Hwang, D.H. Kang, G.J. Woo, and M.S. Rhee* (2009) Eight enrichment broths for the isolation of Campylobacter jejuni from inoculated suspensions and ground pork. Lett. Appl. Microbiol. Vol. 49(5), 620-626.
35. G.I. Dancer, J.H. Mah, M.S. Rhee, I.G. Hwang, D.H. Kang (2009) Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses. J. Appl. Microbiol. Vol. 107(5), 1606-1614.
34. G.Y. Lee, H.I. Jang, I.G. Hwang, M.S. Rhee* (2009) Prevalence and classification of pathogenic Escherichia coli isolated from fresh beef, poultry, and pork in Korea. Int. J. Food Microbiol. Vol. 134(3), 196-200.
33. Y.M. Choi, Y.Y. Bae, K.H. Kim, B.C. Kim, M.S. Rhee* (2009) Combined effect of organic acids and supercritical carbon dioxide treatments against generic Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and E. coli O157:H7 in fresh pork. Lett. Appl. Microbiol. Vol. 49(4), 510-515.
32. H.I. Jang, M.S. Rhee* (2009) Inhibitory effect of caprylic acid and mild heat on Cronobacter spp. (Enterobacter sakazakii) in reconstituted infant formula and determination of injury by flow cytometry. Int. J. Food Microbiol. Vol. 133(1-2), 113-120.
31. Y.M. Choi, Y.Y. Bae, K.H. Kim, B.C. Kim, M.S. Rhee* (2009) Effects of supercritical carbon dioxide treatment against generic Escherichia coli , Listeria monocytogenes, Salmonella Typhimurium, and E. coli O157:H7 in marinades and marinated pork. Meat Sci. Vol. 82(4), 419-424.
30. Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W Go, H.G. Shin, K.H Kim, M.S. Rhee, B.C Kim (2008) Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. J. Food. Sci. Tech. Vol. 41(2), 317-322.
29. S.R. Kim, M.S. Rhee, B.C. Kim, K.H. Kim (2007) Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide. Int. J. Food Microbiol. Vol. 118(1), 52-61.
28. S.R. Kim, M.S. Rhee, H.J. Lee, B.C. Kim, K.H. Kim (2007) Modeling of the inactivation of Salmonella Typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline. J. Microbiol. Methods Vol. 70(1), 132-141.
27. S.Y. Lee, G.I. Dancer, S.S. Chang, M.S. Rhee, D.H. Kang (2006) Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces. Int. J. Food Microbiol. Vol. 108(3), 364-368.
26. M.S. Rhee, Y.C. Ryu, B.C. Kim (2006) Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications. Biosci. Biotechnol. Biochem. Vol. 70(5), 1166-1172.
25. M.S. Rhee, Y.C. Ryu, B.C. Kim (2006) Effects of packaging methods on the shelf life of selenium-supplement chicken meat during meat during refrigerated storage. Food Sci. Biotechnol. Vol. 15(3), 431-436.
24. B.C. Kim, Y.C. Ryu, Y.J. Cho, M.S. Rhee (2006) Influence of dietary α-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage. Biosci. Biotechnol. Biochem. Vol. 70(4), 808-814.
23. Y.C. Ryu, M.S. Rhee, M.H. Lee, S.K. Lee, B.C. Kim (2006) Effects of packaging methods on the meat quality of α-tocopherol supplement broiler chicks during refrigerated storage. Food Sci. Biotechnol. Vol. 15(2), 248-253.
22. Y.C. Ryu, M.S. Rhee, K.M. Lee, B.C. Kim (2005) Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Sci. Vol. 84(5), 809-815.
21. W.K. Kim, M.H. Kim, Y.H. Ryu, M.S. Rhee, D.S. Seo, C.Y. Lee, B.C. Kim, Y. Ko (2005) Expression of serum and muscle endocrine factors at antemortem and postmortem periods and their relationship with pig carcass grade. Asian-Aust. J. Anim. Sci. Vol. 18(5), 716-722.
20. K.H. Noh, M.S. Rhee, J.Y. Imm (2005) Separation of lactoferrin from model whey protein mixture by reverse micelles formed by cationic surfactant. Food Sci. Biotechnol. Vol. 14(1), 131-136.
19. S.W. Oh, J.H. Shin, M.S. Rhee, M. Costello, D.H. Kang (2004) Rapid enumeration of four indicator microorganisms in ground beef using a freeze-dried four culture method. J. Food Sci. Vol. 69(9), M262-M266.
18. Y.C. Ryu, M.S. Rhee, B.C. Kim (2004) Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle. Asian-Aust. J. Anim. Sci. Vol. 17(3), 428-433.
17. M.S. Rhee, T. L. Wheeler, S. D. Shackelford, M. Koohmaraie (2004) Variation in palatability and biochemical traits within and among eleven beef muscles. J. Anim. Sci. Vol. 82(2), 534-550.
16. M.S. Rhee, S.Y. Lee, V.N. Hillers, S.M. McCurdy, D.H. Kang (2003) Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef. J. Food Protect. Vol. 66(6), 1030-1034.
15. M.S. Rhee, S.Y. Lee, R.H. Dougherty, D.H. Kang (2003) Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Appl. Environ. Microbiol. Vol. 69(5), 2959-2963.
14. M. Costello, M.S. Rhee, M.P. Bates, S. Clark, L.O. Ludecke, D.H. Kang (2003) Eleven-year trends of microbiological quality in bulk tank milk. Food Protection Trends Vol. 23(5), 393-400.
13. D.H. Kang, M.S. Rhee, M. Costello (2003) Development of a miniaturized four-culture method for the rapid enumeration of four bacterial groups in ground beef. Lett. Appl. Microbiol. Vol. 36(4), 197-202.
12. J.S. Yun, D.S. Seo, M.S. Rhee, S. Oh, B.C. Kim, Y. Ko (2003) Relationships of concentrations of endocrine factors at antemortem and postmortem periods to carcass weight and backfat thickness in pigs. Asian-Aust. J. Anim. Sci. Vol. 16(3), 335-341.
11. M.S. Rhee, Y.C. Ryu, B.C. Kim (2002) Comparative studies on metabolic rate and calpain/calpastatin activity between Hanwoo and Holstein beef. Asian-Aust. J. Anim. Sci. Vol. 15(12), 1747-1753.
10. M.S. Rhee, R.H. Dougherty, D.H. Kang (2002) Combined effects of mustard flour, acetic acid, and salt against Escherichia coli O157:H7 stored at 5 and 22℃. J. Food Protect. Vol. 65(10), 1632-1636.
9. M.S. Rhee, D.H. Kang (2002) Rapid and simple estimation of microbiological quality using chromogenic Limulus amoebocyte lysate endpoint assay. J. Food Protect. Vol. 65(9), 1447-1451.
8. P.M. Gray, M.S. Rhee, D.H. Kang (2002) The correlation method for rapid monitoring of Escherichia coli in foods. Lett. Appl. Microbiol. Vol. 34(4), 269-273.
7. M.S. Rhee, P.M. Gray, D.H. Kang (2002) Improvement of selectivity for isolation of Escherichia coli O157:H7 from generic Escherichia coli. J. Rapid Meth. Auto. Microbiol. Vol. 10(1), 27-35.
6. M. Costello, M.S. Rhee, D.H. Kang (2002) Miniaturized two-fold dilution method for enumerating total microbial load and coliforms in raw milk. J. Rapid Meth. Auto. Microbiol. Vol. 10(1), 19-25.
5. J. Yoon, M.S. Rhee, D.S. Seo, B.C. Kim and Y. Ko (2001) Monitoring of blood cytokines by PIT-1 genotypes in day 150 male pigs. Asian-Aust. J. Anim. Sci. Vol. 14(12), 1659-1664.
4. B.C. Kim, M.S. Rhee, Y.C. Ryu, J.Y. Imm, and K.C. Koh (2001) Early postmortem processing conditions on meat quality of Hanwoo (Korean Mative Cattle) beef during storage. Asian-Aust. J. Anim. Sci. Vol. 14(12), 1763-1768.
3. M.S. Rhee, B.C. Kim (2001) Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean Native Cattle (Hanwoo). Meat Sci. Vol. 58(3), 231-237.
2. S.T. Joo, R. G. Kauffman, R. D. Warner, C. Borggaard, J. M. Stevenson-Barry, M.S. Rhee, G.B. Park, B.C. Kim (2000) Objectively predicting ultimate quality of post-rigor pork musculature: II. Practical classification method on the cutting-line. Asian-Aust. J. Anim. Sci. Vol. 13(1), 77-85.
1. M.S. Rhee, Y.C. Ryu, J.Y. Imm, B.C. Kim (2000) Combination of low voltage electical stimulation and early-postmortem temperature conditioning on degradation of myofibrillar proteins in Korean Native Cattle (Hanwoo). Meat Sci. Vol. 55(4), 391-396.
28. 생아몬드의 품질을 개선하는 공정 최적화 살균 기술 개발
2024 ~ 현재 | 주요 식중독 발생 위해요소 발굴 및 제어 연구 | |
2024 ~ 현재 | 알가공품에서의 살모넬라 위해성평가 연구 | |
2023 ~ 현재 | 의약외품 외용소독제 효력평가법 선진화 연구 | |
2022 ~ 현재 | 우주환경-우주식량-면역-미생물 상호작용 연구실 | |
2022 ~ 현재 | 농산물 수확후 관리 단계별 위해요소 및 위생 안전 데이터 자동 수집, 활용 기술 개발 | |
2021 ~ 현재 | 인체 면역-식이 연계 분석 시스템 구축을 통한 면역-식이 간 개선•악화 유도기작 규명 | |
2020 ~ 현재 | 생물정보 빅데이터를 이용한 아질산 위해 구명 및 축산식품·환경 등 영유아 아질산 노출경로별 위해원인 원천차단 연구 | |
2022 ~ 2023 | 수산물(어류, 패류) 및 수산가공식품류에서 병원성대장균 위해성 평가 연구 | |
2022 ~ 2022 | 잠재적 위해세균의 시험법 검증 연구 | |
2022 ~ 2022 | 살생물제 제품군별 효과·효능평가 및 유해성자료 검증 방안 연구(IV)-살균·보존제류 유효농도 연구 | |
2021 ~ 2022 | 세탁환경의 Lab-sacle anti-biofilm 평가 모델 고도화 및 신규 세제 적용성 검증 연구 | |
2021 ~ 2022 | 버섯의 미생물학적 안전관리 기술개발 및 위해성 평가 | |
2021 ~ 2022 | 화장품 보존제 사용한도에 따른 보존력 평가 연구 | |
2021 ~ 2021 | 포스트 코로나-19 대비 국가 미생물 안전관리 중장기 전략 연구 | |
2020 ~ 2022 | 식품 중 위해우려 미생물 시험법 개발 연구 | |
2020 ~ 2021 | 생활 가전제품 대상 신규 항균제의 효능 평가 및 적용성 검증 연구 | |
2020 ~ 2020 | 살생물제 제품군별 효능·효과평가 및 유해성 자료 검증 방안 연구(II) | |
2019 ~ 2020 | 화장품 미생물 안전관리 선진화 연구 | |
2019 ~ 2020 | 트리클로산 대체 천연 살균 복합체의 인체 안전성 규명 및 in situ 시뮬레이션 모델 기반 항균 유효성 검증 | |
2019 ~ 2019 | 맞춤형화장품판매업 가이드라인 제작 | |
2019 ~ 2019 | 살생물제 제품군별 효능평가 시험방법 마련 및 인프라 구축 - 살균제류, 보존제류 | |
2018 ~ 2019 | 세탁환경을 구현하는 항바이오필름 평가 모델 개발 및 항균 메카니즘 연구 | |
2016 ~ 2019 | 트리클로산 대체 차세대 천연 복합체의 초 단시간 살균효능 및 시너지 살균기작 규명 | |
2017 ~ 2019 | 잠재적 위해미생물의 탐색 조사 및 시험법 확립 연구 | |
2017 ~ 2019 | 식품 및 축산물에 대한 저위해 식중독균의 위해평가 연구 | |
2017 ~ 2017 | 화장품 미생물 한도 시험법 개선 연구 | |
2014 ~ 2017 | 조제분유의 수출 전략에 따른 영양 안전 품질기반 구축 및 산업화 | |
2017 ~ 2017 | 유전자 변형식품의 인지도 향상 프로그램 개발 | |
2011 ~ 2016 | 우주환경에서 장출혈성 대장균의 스트레스 반응 기작 규명 및 병원성 발현 특성에 관한 연구 | |
2016 ~ 2016 | 식품접객업, 집단급식소 등의 안전관리 개선을 위한 법령 정비 방안 연구 | |
2016 ~ 2016 | 미래대응 국가 미생물 안전관리 기반 구축 전략 기획 연구 | |
2016 ~ 2016 | 맞춤형 화장품 관리제도 개선방안 연구 | |
2015 ~ 2016 | 고품질의 안전한 생면 생산을 위한 천연 살균보존기술 개발 | |
2015 ~ 2015 | 절임배추의 위생적 생산 방안 마련 | |
2015 ~ 2015 | 가공치즈의 대장균군 기준규격 개선 연구 | |
2013 ~ 2014 | 병원성대장균 저감화 연구 | |
2012 ~ 2014 | 유통수산식품의 위해미생물 안전관리 연구 | |
2014 ~ 2014 | 항균비누 살균세정 효과 비교 연구 | |
2012 ~ 2013 |
원전사고 발생시 대국민 정보교류방안 연구
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2013 ~ 2013 | 바이오플락시스템 적용 흰다리새우/장어의 이화학적 성분분석 및 관능평가 | |
2012 ~ 2012 | 단순처리 농산물 위해요소 안전관리 방안 연구 | |
2012 ~ 2012 | 두유 생산공정 중 위해분석 및 HACCP 검증 | |
2011 ~ 2012 | 천연 유래 항균물질 기반 최적 살균제를 이용한 새로운 가공채소 살균 기술 개발 | |
2011 ~ 2012 | 발효주류의 미생물학적 위해요소에 대한 연구 | |
2011 ~ 2011 | 비가열 고위해식품의 미생물 저감화 연구 | |
2011 ~ 2011 | 식품이력추적관리제도의 소비자 인지도 조사 , 홍보방안 연구 | |
2010 ~ 2010 | 가정에서의 식품위생 안전관리 연구 식생활 안전관리 소비자 정보전달 체계 연구 | |
2010 ~ 2010 | 식품접객업소 위생관리 매뉴얼 개발 | |
2010 ~ 2010 | 지리산 고원흑돈 육질향상 연구사업 | |
2008 ~ 2009 | 쌀 및 즉석밥의 미생물학적 안전성 확보를 위한 내열성 포자 형성균 및 포자 제어 기술 | |
2008 ~ 2009 | 난가공장 HACCP 인증획득을 위한 매뉴얼 개발 | |
2007 ~ 2008 | 건조 조제분유의 Enterobacter sakazakii 제어를 위한 새로운 살균기술 개발 | |
2007 ~ 2008 | 새싹채소 및 종자의 미생물학적 안전성 확보 | |
2007 ~ 2007 | 식재료 검수 및 관리 표준 위생매뉴얼 개발 | |
2007 ~ 2007 | 축산식품가공장 HACCP 인증 획득을 위한 매뉴얼 개발 | |
2006 ~ 2007 | 학교 주변 식품 중 위해미생물 오염 실태조사 및 저감화 연구 | |
2004 ~ 2007 | 초임계 이산화탄소를 이용한 돈육과 양념육의 유해 미생물 저감 및 품질향상 기술개발 연구 | |
2006 ~ 2006 | 장류 ( 고추장 , 간장 , 된장 ) 제조 가공업소 HACCP 적용 일반모델 개발 | |
2005 ~ 2006 | 축산물 분리 대장균의 병인학적 특성 및 시험법 확립 | |
2006 ~ 2006 | 분유류 / 영 · 유아용 식품의 미생물 관리 | |
2005 ~ 2005 | 안전성과 기능성이 확보된 신개념 근육식품의 개발 | |
2005 ~ 2005 | 식인성 매개질환 유발 축산물의 연계별 위생강화 방안 | |
2004 ~ 2005 | 식물에서 추출한 항균제의 식중독세균에 대한 항균 효능 평가 | |
2004 ~ 2004 | 식중독 원인 규명 및 식중독 저감화 방안 연구 | |
2004 ~ 2004 | 농산물 전처리에 적용될 수 있는 HACCP 매뉴얼 개발 |
■ 학부 수업
LIFS325(00) 식품위생학/Food Hygiene
LIFS328(00) 식품위해요소중점관리학/Hazard Analysis Critical Control Points
LIFS339(00) 식품위생학실험/Food Hygiene Laboratory Work
■ 대학원 수업
LEC529(00) 식품위생학특강(영강)/Advanced Food Hygiene (English)
LEC632(00) HACCP특강(영강)/Special Topic in Hazard Analysis of Critical Control Points (English)
LEC729(00) 미생물위해평가특강(영강)/Microbial Risk Assessment (English)
LEC813(00) 미생물스트레스반응학특론(영강)/Special Topic in Microbial Stress Adaptation (English)
JDA213(00) 식품위생안전성특강/Food Hygiene and Safety
JDA215(00) 식품위생안전성실험/Food Hygiene and Safety Lab
JDA218(00) HACCP특강/HACCP Management
이 유 미
前 Givaudan Korea 기술연구실
◆ E-mail: yu_mi.lee@givaudan.com
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이 지 윤
前 축산물 HACCP 기준원 기술지원국 평가관
◆ E-mail: gee328@naver.com
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김 오 연
한국야쿠르트 중앙연구소 유제품연구 1 팀 연구원
◆ E-mail: kim5080@gmail.com
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김 민 정
前 (주)아워홈 식품연구원
◆ E-mail: toymj123@naver.com
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정 우 영
시아스 식품연구소
◆ E-mail: shampane@naver.com
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장 혜 인
FDA (Food and Drug Administration, USA) 연구원
◆ E-mail: hijang15@gmail.com
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곽 태 연
한국식품안전관리인증원
◆ E-mail: kty@haccp.or.kr
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최 문 정
前 하이트진로 연구소
◆ E-mail: cokechok@gmail.com
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윤 산 진
(주)주피터 인터내셔널
◆ E-mail: sanjinhsgy@naver.com
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전 세 희
삼양 홀딩스
◆ E-mail: sehui.jeon@samyang.com
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최 은 숙
삼양사 식품연구소
◆ E-mail: eunsook.choi@samyang.com
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박 태 현
삼성물산 상사부문
◆ E-mail: tom3124@hanmail.net
|
나 국 남
(주)hy 연구원
◆ E-mail: biongn@hy.co.kr
|
김 유 빈
우아한 형제들
◆ E-mail: yb.kim@woowahan.com
|
구 재 명
LG 생활건강
◆ E-mail: 9jungsuk@gmail.com
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홍 윤 지
前 에스앤텍 연구원
◆ E-mail: yoonjihong89@naver.com
|
송 민 경
CJ 제일제당
◆ E-mail: song.song@cj.net
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문 혜 리
유라인클리닉
◆ E-mail: moonhry@gmail.com
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곽 은 수
CJ 제일제당
◆ E-mail: eunsoo.kwak@cj.net
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장 일 상
CJ 제일제당
◆ E-mail: cmm527@naver.com
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장 재 준
대상 연구소
◆ E-mail: jvyes7j@naver.com
|
이 기 석
식품안전정보원 법규제연구부
◆ E-mail: kslee219@hanmail.net
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정 두 현
LG 생활건강
◆ E-mail: doohyun1234@naver.com
|
김 세 한
매일유업
◆ E-mail: sehan2k@maeil.com
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배 윤 영
식품의약품안전처 기획조정관 통상통계담당관실 보건연구사
◆ E-mail: yybae@korea.kr
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양 준 환
농심 식품안전연구소
◆ E-mail: rx78gp02a@nongshim.com
|
문 성 양
SGS 코리아
◆ E-mail: bruce.moon@sgs.com
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박 현 진
한국식품안전관리인증원
◆ E-mail: hjpark@haccp.or.kr
|
김 옥 민
한국식품안전관리인증원
◆ E-mail: dhdaks@naver.com
|
김 애 영
한국보건산업진흥원
◆ E-mail: kay16@khidi.or.kr
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박 병 규
인천보건환경연구원 삼산 농산물검사소
◆ E-mail: iampbk@korea.kr
|
이 명 기
한국식품안전관리인증원
◆ E-mail: atommk2@haccp.or.kr
|
이 나 영
기술보증기금
◆ E-mail: 2462@kibo.or.kr
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황 지 연
LG 생활건강
◆ E-mail: hwangj05@lghnh.com
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석 예 슬
ST Pharm
◆ E-mail: sys11711@naver.com
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배 윤 설
애경산업
◆ E-mail: bje0118@korea.ac.kr
|
허 종 원
LG 생활건강
◆ E-mail: dlswmd2002@gmail.com
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박 상 욱
보건환경연구원
◆ E-mail: park12391@korea.kr
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고 병 수
前 오뚜기 중앙연구소
◆ E-mail: gohbs93@korea.ac.kr
|
유 지 인
코스맥스
◆ E-mail: dbwldls1875@naver.com
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최 준 혁
애경산업
◆ E-mail: cjh194@naver.com
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신 희 륜
LG 생활건강
◆ E-mail: ryuni091@lghnh.com
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정 서 영
코스맥스
◆ E-mail: edelyn1231@naver.com
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김 수 민
◆ E-mail: hjd1569@naver.com
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김 형 철
◆ E-mail: khch97212@naver.com
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