Dept. of Food Science and Human Nutrition

GOAL OF THE EDUCATION

Food and nutrient intake plays a critical role in disease prevention and health maintenance. There is an increasing demand for professionals in the field of dietetics who can provide quality food and nutrition care services to individuals and groups. If we take the research part in food and nutrition, then nutrition science is an integrative discipline that requires specialized training understanding the roles of nutrients in supporting functions of the body and all its parts, from the whole person to the organ systems and their constituent cells. With the increase public awareness on the importance of food and nutrition with health, the demand for the people with food science and human nutrition background has raised. To meet this demand the department is providing academic programs that emphasize interdisciplinary connections, and experiential learning creating excellent research and educational opportunities for our students. We strive to prepare our students to be leaders in industry, research, academic, and community settings.

The mission of the faculty of food science and human nutrition is to produce good researchers in nutrition field, good dietitians for successful careers in food industry and encourage students to assume leadership roles in their profession and in society. The program of study in food science and human nutrition is designed for students who are interested in training for careers in health-related fields and who wish to understand the basis for nutrient functions and human nutrient requirements.

If you are having a strong scientific aptitude and an interest in food, nutrition and people then food science and human nutrition is an exciting and promising field for you. Gear your studies toward your own professional interest in food and nutrition, and immerse yourself in the physical, psychological and economic influence of food on our society. You can become an expert in helping infants and the elderly (and everyone in between) learn to stay healthy through proper nutrition or you can even become a discoverer of what our basic human nutrient requirements are and get off on the right nutritional foot for a job in the health sciences.

Food and nutrient intake plays a critical role in disease prevention and health maintenance. There is an increasing demand for professionals in the field of dietetics who can provide quality food and nutrition care services to individuals and groups. If we take the research part in food and nutrition, then nutrition science is an integrative discipline that requires specialized training understanding the roles of nutrients in supporting functions of the body and all its parts, from the whole person to the organ systems and their constituent cells. With the increase public awareness on the importance of food and nutrition with health, the demand for the people with food science and human nutrition background has raised. To meet this demand the department is providing academic programs that emphasize interdisciplinary connections, and experiential learning creating excellent research and educational opportunities for our students. We strive to prepare our students to be leaders in industry, research, academic, and community settings.

The mission of the faculty of food science and human nutrition is to produce good researchers in nutrition field, good dietitians for successful careers in food industry and encourage students to assume leadership roles in their profession and in society. The program of study in food science and human nutrition is designed for students who are interested in training for careers in health-related fields and who wish to understand the basis for nutrient functions and human nutrient requirements.

If you are having a strong scientific aptitude and an interest in food, nutrition and people then food science and human nutrition is an exciting and promising field for you. Gear your studies toward your own professional interest in food and nutrition, and immerse yourself in the physical, psychological and economic influence of food on our society. You can become an expert in helping infants and the elderly (and everyone in between) learn to stay healthy through proper nutrition or you can even become a discoverer of what our basic human nutrient requirements are and get off on the right nutritional foot for a job in the health sciences.

CAREER AFTER COMPLETION OF THE COURSE

After completing undergraduate degrees, our students typically move on to professional employment, further education or training in food or nutrition graduate programs, or professional school programs. We have a strong record of excellent placement of our graduate students in industry and professional organization employment.

Our students are getting good position in any one of the following organizations that is hospitals, outpatient clinic, nutrition and food product sales, community and health agencies, fitness and wellness centers, rehabilitation and elderly care, armed force service, institutional food service management, corporate dietetic, pharmaceutical representative/sales and in private practices and consulting. Further, students who complete the curriculum are eligible for National examination to become licensed dietitian.

Food Science and Human Nutrition
Dietitian & Nutrition Teacher	Hospital, public health center, Nutrition Instructor (elementary school, middle school and high school), Kindergarten, nursery, food service company, factory etc
Researcher	Nutrition and research institute (National Institute of Health, Korea Food and Drug Administration, Rural Development Administration, Korean Food Research Institute, National Quarantine Station) Institute of food factory, Institute of drug factory etc
Manager of catering enterprise	Hotel and restaurant etc
Government employee	The Administration nutrition and hygienic position
Nutrition consultant	Public health center, social welfare facility, sports facility and personal nutrition consultation.
Technical job	Food factory, Institute of drug factory etc

Qualification for Nutrition Teacher: (Second Degree/Second String)

1. In 2008 academic year, 10% of our student qualified as Nutrition Teacher profession.

2. In 2005 academic year the graduate school of education established a course major in nutrition education.
After the successful completion of the course one can go for master course study. The qualification for master course is as follows. (Admission Qualification: The students are qualified for admission, who spend 4years in college studying Food Science and Human Nutrition and having a dietitian license)

FOOD SCIENCE AND HUMAN NUTRITION DEVELOPMENT PROJET

Under the concept of LOHAS the School of Life Science with Food Science and Human Nutrition of the University had made a mutual cooperation for strengthening the knowledge on cutting edge technology, reinforcing the education and using the information for globalization of education (Glocalization), using the education in practical use (Practicalization) and the girder bridge six (Customization) fixing.

1. Strengthening of Dept Ability:

a. Improvement of students abilities in acquiring employment through an efficient application of curriculum
b. Specialized trainings

2. Strengthening of Students Ability:

a. Strengthening efficient learning ability among students
b. Strengthening students skills for becoming a good researchers or dietitiansa.

3. Strengthening of Faculty Ability:

a. Encouraging innovative research work
b. Joint research works among faculties

COURSES

COURSES
Grade	Term	Course Title	Credit
1	2	Organic Chemistry	3.0
2	1	Biochemistry Human Physiology 1 Food Chemistry 1 Principles of Food Preparation & Practice	3.0 3.0 3.0 3.0
2	2	Food Microbiology Biostatistics Food Chemistry 2 Nutritional Biochemistry Principles of Food Preparation & Practice in Western Cuisine Human Physiology 2	3.0 3.0 3.0 3.0 3.0 3.0
3	1	Basal Nutrition Meal Management Food Microbiology Lab Food Analysis Lab Food Hygiene & Safety Nutritional Biochemistry Lab	3.0 3.0 2.0 3.0 3.0 2.0
3	2	Advanced Nutrition Food Service Administration Food Processing & Preservation Experimental Food Preparation & Quality Evaluation Nutritional Assessment & Practice Clinical Nutrition	3.0 3.0 3.0 3.0 3.0 3.0
4	1	Functional Foods & Nutrition Institutional Food Service Management & Practice Nutrition through the Life Cycle Diet Therapy & Practice Laws Relating Food Hygiene Practice in Nutritional Education and Counselling Food Preparation and Culinary	3.0 3.0 3.0 3.0 3.0 3.0 2.0
4	2	Personnel Management of Food Service Molecular Nutrition Meal Culture & Culinary Seminar in Bio-materials Industry Seminar in Foods & Nutrition Supervised Field Work for Dietitians Nutritional Lab Community Nutrition	2.0 3.0 3.0 3.0 2.0 2.0 2.0 3.0

Academic career

Academic career
1976	B.S. Home Economics. Chonbuk National University
1986	M.Agri. Agricultural Chemistry. Chonbuk National University
1992	D.Agri. Applied Nutrition. Korea University
1982-present	Professor. Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University
1994-1995	University of Georgia, USA, Visiting Professor
1999-2001	Dean. College of Human Ecology, Chonbuk National University
2003-2005	University of California at Berkeley, USA, Visiting Professor
2008-2010	Director. Reserch Institute of Human Ecology, Chonbuk National University

Faculty

Professor Youn-Soo Cha, Ph. D Major : Nutritional Biochemistry
Phone : 82-63-270-3822
E-mail : cha8 (at) jbnu.ac.kr

Academic career

Academic career
1978 - 1982	B.S. Chonbuk National University, Chonju, Korea Dept. Food science and Technology
1984 - 1986	M.S. Sookmyung Women's University, Seoul, Korea: Food science and Nutrition; Thesis: The Study on the Physicochemical Properties of Yam (Dioscorea japonica Thunberg) Starch.
1989 - 1993	Ph.D. University of Tennessee, Knoxville, U.S.A.: Nutrition; Dissertation; Cellular and Enzymatic Basis for Carnitine-mediated Attenuation of Ethanol Metabolism.
1998 - present	Professor. Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University
2006 - 2007	Vice-Chairman, The Korean Society of Exercise Nutrition
2006 - 2007	Editing committee, Korean Journal of Human Ecology
2007 - present	Secretary-General. Obesity Research Center of Chonbuk National University
2008 - present	Director. Jeonju biomaterials
2008 - 2009	Associate Editor. Journal of Medicinal Food
2009 - 2010	Secretary of international Co-operation, The Korean Nutrition Society
2009 – 2010	Dean. Human Ecology at Chonbuk National University
2009 – present	Prof. responsibility, Clinical Trial Center for Functional Foods in Chonbuk National University Hospital
2009 – present	associate member, The Korean Academy of Science and Technology
2010 – 2011	Inspector, The Korean Society of Food Science and Nutrition
2010 – 2014	Executive director, Jeonju Makgeolli Research Center of Chonbuk National University
2012 – present	Secretary International Co-operation, The Korean Society of Food Science and Nutrition
2013 – present	Director, Planning office of Chonbuk National University
2013 – present	Secretary International Co-operation, The Korean Nutrition Society
2014 – present	Executive director, Fermented Food Research Center of Chonbuk National University

Subject

Biochemistry
Nutritional Biochemistry
Diet Therapy and Practice
Nutritional Assessment and Practice
Lab in Nutrition
Nutritional Biochemistry Lab

Publications

Bae, C.R., Park, Y.K. and Cha, Y.S. Quercetin-rich onion peel extract suppresses adipogenesis by down-regulating adipogenic transcription factors and gene expression in 3T3-L1 adipocytes. Journal of the Science of Food and Agriculture DOI: 10.1002/jsfa.6604, 2014

Jung, S.J., Park, S.H., Choi, E.K.,Cha, Y.S, Cho, B.H., Kim, Y.G., Kim, M.G., Song, W.O., Park, T.S., Ko, J.K., So, B.O., Chae, S.W.. Beneficial effects of Korean traditional diets in hypertensive and type 2 diabetic patients. Journal of Medicinal Food 17(1):161-171, 2014

Bae, C.R., Kwon, D.Y., Cha, Y.S.. Anti-obesity effects of traditional and standardized meju in high-fat diet-induced obese C57BL/6J mice. Journal of Clinical Biochemistry and Nutrition 54(1):45-50, 2014

Park, J.E., Oh, S.H.,Park, T.S. and Cha, Y.S.. Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. Journal of the Science of Food and Agriculture DOI: 10.1002/jsfa.6588, 2014

Cha, Y.S. , Park, Y., Lee, M., Chae, S.W., Park, K., Kim, Y., Lee, H.S.. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-γ2 C1431T polymorphism: 12-week, double-blind randomized clinical trial. Journal of Medicinal Food 17(1): 119-127, 2014

Cha, Y.S., Yoon, J.M., Jung, W.J., Kim, Y.W., Kim, T.H., Kim, O.H., Cha, K.C., Kim, H., Hwang, S.O., Lee, K.H.. Evaluation of usefulness of myeloperoxidase index (MPXI) for differential diagnosis of systemic inflammatory response syndrome (SIRS) in the emergency department. Emergency Medicine Journal doi: 10.1136/emermed-2013-203137, 2014

Moon, Y.J., Baik, S.H.,Cha, Y.S. . Lipid-Lowering Effects of Pediococcus acidilactici M76 Isolated from Korean Traditional Makgeolli in High Fat Diet-Induced Obese Mice. Nutrients 6(3): 1016-1028, 2014

Park, S.H., Huh, T.L., Kim, S.Y., Oh, M.R., Tirupathi Pichiah P.B., Chae, S.W.,Cha, Y.S.. Antiobesity effect of Gynostemma pentaphyllum extract (actiponin): a randomized, double-blind, placebo-controlled trial. Obesity 22(1): 63-71, 2014

Bae, C.R., Kwon, D.Y.,Cha, Y.S.. Anti-Obesity Effects of Salted and Unsalted Doenjang Supplementation in C57BL/6J Mice Fed with High Fat Diet. Journal of Korean Society of Food Science and Nutrition 42(7): 1036-1042, 2013

Lee, M., Chae, S.W.Cha, Y.S., Cho, M.S., Oh, H.Y., Kim, M.K.. Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels. Nurtition Research and Practive 7(1): 49-58, 2013

Back, H.I, Ha, K.C., Kim, H.M, Kim, M.G., Yu, O.K., Byun, M.S., Jeong, D.Y., Jeong, S.Y., Cha, Y.S. and Park, T.S. The influence of the Korean traditional Chungkookjang on variables of metabolic syndrome in overweight/obese subjects: study protocol. BMC Complementary and Alternative Medicine 13:297 doi:10.1186/1472-6882-13-297, 2013

Cha, Y.S., Kim, S.R., Yang, J.A., Back, H.I., Kim, M.G., Jung, S.J., Song W.O., Chae S.W. (2013). Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults. Nutrition & Metabolism 10(1):24

Park, J.E., Oh, S.H. andCha, Y.S. (2013). Lactobacillus plantarum LG42 isolated from Gajami sik-hae inhibits adipogenesis in 3T3-L1 adipocyte BioMed Research International : Vol 2013 (2013), Article ID 460927.

Cha, Y.S , Yang, J.A., Back, H.I., Kim, S.R., Kim, M.G., Jung, S.J., Song, W.O. and Cha, S.W. (2012). Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, fermented soybean paste. Nutrition Research and Practices 6(6): 520-526.

Tirupathi Pichiah, P.B., Moon, H.J., Park, J.E., Moon, Y.J andCha, Y.S. (2012). Ethanolic extract of seabuckthorn (Hippophae rhamnoides L) prevents high-fat diet induced obesity in mice through down-regulation of adipogenic and lipogenic gene expression. Nutrition Research 32: 856-864.

Park, J.A, Tirupathi Pichiah, P.B. Yu, J.J., Oh, S.H., Daily III, J.W. and Cha, Y.S.(2012). Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. Journal of Applied Microbiology 113: 507-1516

Moon,Y.J., Soh, J.R., Yu, J.J., Sohn, H.S. and Cha, Y.S., Oh, S.H. (2012). Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from Kimchi on differentiating adipocyte. Journal of Applied Microbiology 113: 652-658.

J.H. Choi, T.H. Kim, M.S. Ko, Y.S. Cha (2012). Effects of Fermented Barley on Lipid and Carnitine Profiles inC57BL/6J Mice. Food Sci. Biotechnol. 21: 323-329.

Y.S. Park, S.W. Chae, M.S. Lee,Y.S. Cha (2012). Supplementation of Korean fermented soy paste doenjang reduces visceral fat in overweight subjects with mutant uncoupling protein-1 allele Nutrition Research 32: 8-14.

Soh, J.R., Kwon, D.Y. andCha, Y.S (2011). Hepatic Gene Expression Profiles Are Altered by Dietary Unsalted Korean Fermented Soybean (Chongkukjang) Consumption in Mice with Diet-Induced Obesity. Journal of Nutrition and Metabolism 2011: 1-10.

Back, H.I, Kim, S.R., Yang, J.A., Kim, M.G., Char, S.W. andCha, Y.S Effects of Chungkookjang supplementation on obesity and atherosclerosis indice in overweight/obese subjects: 12 weeks, randomized, double-blind, placebo controlled clinical trial. Journal of Medicinal Food 14(5):1-6, 2011

Books

Lifestyle medicine, Beommun education, 2012
Nutrition therapy and pathophysiology, Yang Seo Won, 2012
Nutrition and exercise for practical applicaion, 2011
Interesting Nutrition Converse, Kyomunsa, 2007
Dietary life and exercise for a practice, Life Science, 2006
nutrition biochemical experiment. Kyomunsa, 2005
Present knowledge in nutrition. The Korean Nutrition Society, 2003
Exercise Nutrition. Hyunmoonsa, 2002

A patent roll

Preparation method of persimmon vinegar using two step fermentation and beverage composition thereof, 10-0752392
Persimmon vinegar for improvement of liver function, 10-0775081
Functional beverage containing persimmon vinegar, 10-0767802
A manufacturing method of pudding using a Bokbunja, 10-0938442
A manufacturing method of jelly using a Bokbunja, 10-0894537
A manufacturing method of chocolate using a Bokbunja, 10-0971740
Smoked ham containing of herbs extracts with preservative capacity and quality to be enhanced, 10-0866306
Probiotic Lactobacillus plantarum having anti-obesity and brain function improvement activity, 10-1010914
A crude drug composition for promoting memory which contains lactic acid bacteria fermentation product with an enhanced level of gamma-aminobutyric acid, Korea, 10-0829543, 2008.05.07
Composition for the culturing of Inonotus obliquus, 10-1119143
Label (chaga-aeshin), 30-0532695
Heritage strain broth producing gamma-amino butyric acid and fermentation composition for anti cancer using the same, 10-1100326
Production method of extracellular polysaccharide from Inonotus obliquus, 10-1095870
Method and composition for screening subject for obesity treatment, 10-1151690
Soju containing chitosan and preparing method thereof, 10-1168673
The strain of Weissella koreensis OK1-6 having ornithine production capacity and the method of Kimchi preparation containing ornithine, and Kimchi prepared by the method, 10-1130695
A manufacturing method of pudding using a Bokbunja, 10-0938442

Professor Sook-Bae Kim, Ph. D Major : Nutritional Physiology & Nutrition Education
Phone : 82-63-270-3823
E-mail : sbkim (at) jbnu.ac.kr

Academic career

Academic career
1984	Seoul National University, Bachelor
1986	Seoul National University, Master
1997	The University of Georgia, Doctor
1997-present	Chonbuk National University, professor

Academic career

Human Physiology
Clinical Nutrition
Nutritional Education and counseling
Nutrition and Diseases

Publications

S.B. Kim외 5인, Portion Sizes of foods frequently consumed by the Korean elderly: Data from KNHANES IV-2, Nutrition Research and Practice, 5(6), 2011

M.K. Choi, H.S. Lee, S.B. Kim, S.N. Kim, S.Y. Kim, M.H. Kim, Establishment of One Portion Size of Foods Frequently Consumed by Korean Children Aged 6-11 Using 2005 Korea National Health and Nutrition Examination Survey and Its Comparison with Adults, Korean J Community Nutrition, 15(5):625-635, 2010

S.B. Kim, J.Y. Oh. Development and Effects Analysis of Nutrition Education Program for Diabetes Mellitus at Community Health Center - Focused on Individual Daily Energy Requirements and Food Exchange Units -, Korean J Community Nutrition. 15(4):485-497, 2010

J.N. Park, K.T. Hwang, S.B. Kim, S.Z. Kim, Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation, Int. J. Food Sci. Technol. 44: 1572-1578, 2009

S.B. Kim, H.J. Choi. Effects of Nutrition Education Using Food Exchange System: Changes in Elementary Students' Nutrition Knowledge, Dietary Attitude and Nutrients Intake. Korean J Community Nutrition. 13(6): 922-933, 2008

Y.S. Park, S.M. Son, W.J. Lim, S.B. Kim, Y.S. Chung. Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age. Korean J Community Nutrition. 13(1): 1-12, 2008

S.B. Kim, H.J. Choi. Effects of Nutrition Using Food Exchange System: Chanbes in Elementary Student' Nutrition Knowledge, Dietary Attitude and Nutrients Intake, Korean J Community Nutrition, 13 (6), 922-933, 2008

Y.S. Park, S.M. Son, W.J. Lim, S.B. Kim, Y.S. Chung. Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age, Korean J Community Nutrition, 13 (1): 1-12, 2008

S.M. Son, Y.S. Park, W.J. Lim, S.B. Kim, Y.S. Jeong, Development and Evaluation of Validity of Short Dish Frequency Questionnaire (DFQ) for Estimation of Habitual Sodium Intake for Korean Adults, Korean J Community Nutrition, 12(6): 838-853, 2007

S.M. Son, Y.S. Park, W.J. Lim, S.B. Kim, Y.S. Jeong,, Sodium Intakes of Korean Adults with 24-hour Urine Analysis and Dish Frequency Questionnaire and Comparison of Sodium Intakes According to the Regional Area and Dish Group, Korean J Community Nutrition, 12(5): 545-558, 2007 K.S. Shim, S.B. Kim, C.S. Na, G.H. Park, Supplementation of taurine and -cyclodextrin to mice administered with ethanol restores lipid metabolism and damaged liver, Nutrition research, 27(4): 241-244, 2007

S.B. Kim, M.J. Jeong, C.Y. Kim, A Study on Nutritional Status after Gastrectomy of Gastric Cancer Patients in Jeonbuk Province, Korean J Community Nutrition, 11(6): 785-792, 2006

S.B. Kim, H.S. Eom, M.J. Jeong, A Study on Nutrition Knowledge, Dietary Attitude, Food Habit of Middle School Students in Chonbuk Area, Korean J Community Nutrition, 10: 574-581, 2005

S.B. Kim, K.S. Shim, G.H. Park, Effects of taurine supplementation on mitochondrial function in chronic ethanol administered rats, Journal of Community Nutrition, 7(3): 163-168, 2005

Professor Jeong-Ok Rho, Ph. D Major : Food service management
Phone : 82-63-270-4135
E-mail : jorho (at) jbnu.ac.kr

Academic career

Academic career
1987	Bachelor Home Economics Department of Food & Human Nutrition, Inha University
1997	Diplom oec.troph. Department of Nutritional Science and Home Economics. Justus-Liebig-University. Giessen. Germany
1999	Doctor oec.troph Department of Agriculture, Nutritional Science and Home Economics. Environmental Management, Justus-Liebig University, Giessen, Germany
1999-2002	Postdoctoral Research Associate, Institute of Home Economics and Consumer Research, Justus-Liebig University, Giessen, Germany
2003-2007	Assistant Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University
2007-2010	Associate Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University
2010-present	Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

Subject

Food service in institutions
Food service administration & management
Meal Management
Experimental Food Preparation
Principles of Food Preparation

Publications

J.O. Rho. et. al. Analysis of taste adjectives of traditional cooked rice, noodles, porridge and rice cakes by sensory evaluation. J East Asian Soc Dietary life, 24(1) 1-11 (2014)

J.O. Rho, J.S. Lee. Selected data on the weight control behaviour of Korean students in Jeonju/South Korea. Ernahrungs-Umschau, 61(1) 12-18 (2014)

J.O. Rho et. al. A study on adjectives for sensory evaluation of taste in Korean language. Korean J Science of Emotion & Sensibility 16(4) 493-502 (2013)

J.O. Rho, J.S. Lee. Selected data on the dietary habits of Korean students Jeonju/South Korea. Ernahrungs-Umschau, 60(11) 194-200 (2013)

J.O. Rho, J.H. Ryu. Need for development of a list of meals for diabetic patients and development of barley-based diabetic meals. Family and Environment Research. 51(5)551-561 (2013)

J.O. Rho, Use of environmaentally friendly agricaltural products pricate households, Ernahrungs-Umschau, 59(12), 684-689(2012)

J.O. Rho et. al, Changes in the quality of Kimchi with added prickly pear cactus extracts during fermentation, Journal of Food and Nutrition Research, 50(4), 22-228. (2011)

J.O. Rho, Utilization of environmentally-friendly agricultural products in School food services in Korea, Ernahrungs-Umschau, 58(7), 360-365. (2011)

J.O. Rho Schulverpflegung auf koreanisch. Schulverpflegung, 4:58-59, 2011

Books

J.O. Rho, Y.S. Lee. Barley Food Guidebook, 2010

J.O. Rho, S.K. Han. Korean Food Culture and preparation, 2010

J.O. Rho. Stakeholdermanagement im Gemeinschaftsverpflegungsbetrieb, Dietmar Braenig(Hg.): Der Grosshaushalt im Versorgungsverbund, Schneider Verlag Hohengehren(ISBN 978-3-8340-0240-2), Germany, pp.154-164
J.O. Rho. Qulitätsmanagement in Verpflegungsbetrieben - Erstellung von Checklisten zur Qualitätskontrolee in einer Mensa, Schriftenreihe zur Wirtschaftslehre des Haushalts, Nr. 21, Institut für Wirtschaftslehre des Haushalts und Verbrauchsforschung, 2000, Giessen, Germany
J. Bottler, J.O. Rho. Qulitätsmanagement in Verpflegungsbetrieben, Studien in einer Mensa, 2000, Giessen, Germany

Associate professor Sang-Ho Baik, Ph. D Major : Functional Food Molecular biology
Phone : 82-63-270-3857
E-mail : baiksh (at) jbnu.ac.kr

Academic career

Academic career
1994	Chonbuk National University, Food Science and Technology, (B.S.)
1996	Chonbuk National University, Food Science and Technology, (M.S.)
2000. 9	Hokkaido University, The department of Agricultural Chemistry (Lab. Of Applied microbiology), (Ph.D.)
2003. 3	Marine Biotechnology Institute (Japan), Post-doc
2006. 3	National Institute of Technology and Evaluation, Biotechnology center (Japan), Senior researcher
2007. 9	Korea Atomic Energy Research Institute, Senior researcher
2009.10	Chonbuk National University, Food Science and Human Nutrition, full time lecturer
2012-Present	Chonbuk National University, Food Science and Human Nutrition, Associate professor

Subject

Food microbiology
Lab in microbiology
Food hygienics
Food processing & Preservation
Food enzymology

Publications

Baik S-H. et al. Identification of novel non-metal haloperoxidases from the marine metagenome, J. Microbiol. Biotechnol. (2014)
Baik et al. Physiochemical and functional characteristics of a novel fermented Pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria, Food Sci. Biotechnol. (2014)
Baik et al. Exopolysaccharide produced by Pediococcus acidilactici M76 isolated from the Korean traditional rice wine, Makgeolli, J. Microbiol. Biotechnol. (2013)
Baik et al. Optimal production of exopolysaccharide by Bacillus licheniformis KS-17 isolated from Kimchi, Food Sci. Biotechnol. (2013)
Baik et al. 민들레(Taraxacum mongolicum H.) 추출액을 이용한 기능성 음료 개발 및 기능성 성분, J. East Asian Soc. Dietary Life (2013)
Baik et al. Effects of O2-Hydrogel on Wound Healing in Diabetic Mice, Philipp. J. Vet. Med. (2012)
Baik et al. Effects of O2-Hydrogel on Wound Healing in Diabetic Mice, Philipp. J. Vet. Med. (2012)
Baik et al. Genistein combined with exercise improves lipid profiles and leptin levels in C57BL/6J mice fed a high fat diet. Food Sci. and Biotechnol. (2007)
Baiket al. Preparation and Characterization of Oxygen Generation (OG) Hydrogels Using gamma-Ray Irradiation Crosslinking, Macromolecular Research (2012)
Baik et al. Mutation of the invF Gene Encoding a Salmonella Pathogenicity Island (SPI1) Activator Increases Expression of the SPI2 Gene, sseA, J. Microbiol. Biotechnol (2012) Baik et al. Optimal production of L-threo-2,3-dihydroxyphenylserine (L-threo-DOPS) on a large scale by diastereoselectivity-enhanced variant of L-threonine aldolase expressed in Escherichia coli, Prep. biochem. and Biotechnol. (2012)
Baik et al. Exopolysaccharide produced by Bacillus licheniformis strains isolated from Kimchi, J. Gen. Appl. Microbiol. (2011)
Baik et al. Preparation of Fermented Sugar-soaked Black Soybean Snacks (FSBSS) and Characterization of Their Quality Changes, Food Sci. Biotechnol. (2011)
Baiket al. 일부 한국여대생의 로마진단기준에 의한 변비 실태조사 및 변비에 영향을 미치는 생활요인, Korean J Nutr. (2011)
Baik et al. Synthesis and Properties of Hyaluronic Acid Containing Copolymers, Macromolecular Research. (2011)
Baik et al. 당침지 검정콩 스낵 제품의 개발 및 기능성 성분의 변화. J Korean Soc Food Sci Nutr. (2011)

Books

Effective DNA shuffling methods for enzyme evolution. In "Enzyme functionality: Design, engineering and screening". Marcel dekker (2004)

A patent roll

Baik et al. "Vinegar of fermented pepper leaf with increased AGI activity and method for preparing the same" Korea patent 10-2014-0005443 (2014)
Baik et al. "Method for producing low-salt soy sauce using yeast strains from traditionally fermented soybean products" Korea patent 10-2013-0123330 (2013)
Baik et al. “Hydrogels for wound or ulcer dressings comprising enzymes and preparation method thereof” Korea patent 10-2012-0072063 (2013)
Baik et al. "Yeast strains having high productivity of alcohol from traditionally fermented soybean products, and uses thereof" Korea patent 10-2013-0123327 (2013)
Baik et al. “Manufacturing Method of Blueberry Wine” Korea patent 10-2013-0076674 (2013)
Baik et al. “Manufacturing Method for Distilled Liquor Using Pear and mulberry” Korea patent 10-2013-0076671 (2013)
Baik et al. “Fermented Organic Rubus Coreanus Vinegar With Antioxidative Function And Process Of Preparing The Same” Korea patent 10-2013-0005982
Baiket al. “Debaryomyces hansenii having high productivity of gammaaminobutyric acid from traditionally fermented soybean products, and uses thereof” Korea patent 10-2013-0062213 (2013)
Baik et al. “Novel species-specific oligonucleotide PCR primer for the molecular biological detection of the economically motivated adulteration red pepper powder” Korea patent 10-2013-0050879 (2013)
Baik et al. “Method for preparing fermented beverage using Taraxacum coreanum and fermented beverage prepared by the same” Korea patent 10-2012-0051807 (2012)
Baik et al. “Novel strain of Pediococcus acidilactici M76 and exopolysaccharide produced from the same” Korea patent 10-2012-0025644 (2012)
Baiket al. "Manufacturing method of a fermented sugar-soak blackbean snacks" Korea patent 10-2011-0118329 (2011)
Baik et al. "Exopolysaccharides with antioxidant and antiaging activity produced by Bacillus sp. strains isolated from kimchi, a fermented korean food and the method for manufacturing the same“ Korea patent 10-2011-0122048 (2011)
Baik et al. “Novel Cinnamoyl esterase from Lactobacillus Acidophillus” Korea patent 10-2011-0138994 (2011)
Baik et al. “Novel Cinnamoyl esterase from Lactobacillus Acidophillus” Korea patent 10-2011-0138994 (2011)
S. H. Baik et al “Manufacturing method of a fermented sugar-soak blackbean products” Korea patent 10-2010-0037865 (2010)
S. H. Baik et al “A manufacturing method for exopolysaccharides with antioxidant and antiaging activity produced by Bacillus sp. strains isolated from Korea fermentated food, Kimchi" Korea patent 10-2010-0037865 (2010)
S. H. Baik et al "Gene for L-threonine aldolase with high diastereoselectivity from Ensifer arboris" Japan patent 2005-245871 (2005)
S. H. Baik et al "Gene for thermostable L-threonine aldolase from Streptomyces coelicolor A3(2)" Japan patent 2005-245873 (2005)
S. H. Baik et al “Gene for L-threo type high diastereoselective L-threonine aldolase" Japan patent 2005-245870 (2005)
S. H. Baik et al “Synthesis method for L-threo-3,4-dihydroxyphenylserine" Japan patent 2005-245865 (2005)
S. H. Baik et al "Isolation mehtod for novel halo-peroxidase genes from natural sources" Japan patent 2003-148640 (2003)
S. H. Baik et al “cloning of novel halo-peroxidase and it manufacturing method” Japan patent 2003-148607(2003)
S. H. Baik et al “P450 monooxygenase for bioconversion of alkane” Japan patent 2003-301294 (2003)
S. H.Baik et al “Novel glucose oxidase mutant gene” Japan patent 2002-128309 (2002)

Associate professor Hyun Ah Jung, Ph. D Major : Analysis of food and nutrition
Phone : 82-63-270-4882
E-mail : jungha (at) jbnu.ac.kr

Academic career

Academic career
1992-1996	Bachelor of Science, Ewha Womans University, Seoul, Korea. Food and Nutrition
1996-1998	Master of Science, Pukyong National University, Busan, Korea
2000-2003	Ph.D., Pukyong National University, Busan, South Korea
2003-2005	post-doctoral researcher, Korea Maritime University
2005-2006	Post-doctoral researcher, Ohio State University & University of Illinois at Chicago (USA)
2006-2010	post-doctoral researcher, Pukyong National University
2010-2014	Assistant professor, Chonbuk National University
2014-Present	Associate professor, Chonbuk National University

Subject

Food Chemistry I & II
Food Analysis Lab.
Organic Chemistry
Food & Natural Product Chemistry
Naturally Occurring Bioactive Compounds
Interactions of Food Ingredients
Introduction to Food toxicology

Publications

□ Islam MN, Choi SH, Moon HE, Park JJ, Jung HA, Woo MH, Woo HC, Choi JS. The inhibitory activities of the edible green alga Capsosiphon fulvescens on rat lens aldose reductase and advanced glycation end products formation. Eur J Nutr. 53, 233-242, 2014.

□ Jung HA, Jung HJ, Jeong HY, Kwon HJ, Ali MY, Choi JS. Phlorotannins isolated from the edible brown alga Ecklonia stolonifera exert anti-adipogenic activity on 3T3-L1 adipocytes by downregulating C/EBPα and PPARγ. Fitoterapia, 260-269, 2014.

□ Choi JS, Nurul Islam M, Yousof Ali M, Kim EJ, Kim YM, Jung HA. Effects of C-glycosylation on anti-diabetic, anti-Alzheimer's disease and anti-inflammatory potential of apigenin. Food Chem Toxicol. 64, 27-33, 2014.

□ Jung HA, Jin SE, Ahn BR, Lee CM, Choi JS.Anti-inflammatory activity of edible brown alga Eisenia bicyclis and its constituents fucosterol and phlorotannins in LPS-stimulated RAW264.7 macrophages. Food Chem Toxicol. 59, 199-206, 2013.

□ Islam MN, Ishita IJ, Jin SE, Choi RJ, Lee CM, Kim YS, Jung HA, Choi JS. Anti-inflammatory activity of edible brown alga Saccharina japonica and its constituents pheophorbide a and pheophytin a in LPS-stimulated RAW 264.7 macrophage cells. Food Chem Toxicol. 55, 541-548, 2013.

□ Jung HA, Islam MN, Lee CM, Oh SH, Lee S, Jung JH, Choi JS. Kinetics and molecular docking studies of an anti-diabetic complication inhibitor fucosterol from edible brown algae Eisenia bicyclis and Ecklonia stolonifera. Chem Biol Interact. 206, 55-62, 2013.

□ Nurul Islam M, Jung HA, Sohn HS, Kim HM, Choi JS. Potent α-glucosidase and protein tyrosine phosphatase 1B inhibitors from Artemisia capillaris. Arch Pharm Res. 36, 542-552, 2013.

□ Yoon JS, Kim HM, Yadunandam AK, Kim NH, Jung HA, Choi JS, Kim CY, Kim GD. Neferine isolated from Nelumbo nucifera enhances anti-cancer activities in Hep3B cells: Molecular mechanisms of cell cycle arrest, ER stress induced apoptosis and anti-angiogenic response. Phytomedicine. 20, 1013-1022, 2013.

□ Jung HA, Cho YS, Oh SH, Lee S, Min BS, Moon KH, Choi JS. Kinetics and molecular docking studies of pimarane-type diterpenes as protein tyrosine phosphatase (PTP1B) inhibitors from Aralia continentalis roots. Arch Pharm Res. 36, 957-965, 2013.

□ Ahn BR, Moon HE, Kim HR, Jung HA, Choi JS. Neuroprotective effect of edible brown alga Eisenia bicyclis on amyloid beta peptide-induced toxicity in PC12 cells. Arch Pharm Res. 35(11):1989-1998 (2012). (SCIE)

□ Jung HA, Islam MN, Lee CM, Jeong HO, Chung HY, Woo HC, Choi JS. Promising antidiabetic potential of fucoxanthin isolated from edible brown algae, Eisenia bicyclis and Undaria pinnatifida. Fisheries Science 78:927-934 (2012). (SCI)

□ Islam MN, Choi RJ, Jin SE, Kim YS, Ahn BR, Zhao D, Jung HA, Choi JS. Mechanism of anti-inflammatory activity of umbelliferone 6-carboxylic acid isolated from Angelica decursiva. J Ethnopharmacol. 144(1):175-181(2012). (SCI)

□ Jung HA, Park JJ, Islam MN, Jin SE, Min BS, Lee JH, Sohn HS, Choi JS. Inhibitory activity of coumarins from Artemisia capillaris against advanced glycation endproduct formation. Arch Pharm Res 35(6):1021-1035 (2012). (SCIE)

□ Moon HE, Ahn BR, Jung HA, Choi JS. Inhibitory activity of Ecklonia stolonifera and its isolated phlorotannins against Cu2+-induced low-density lipoprotein oxidation. Fisheries Science 78:927-934 (2012). (SCI)

□ Jung HA, Moon HE, Oh SH, Kim BW, Sohn HS, Choi JS. Kinetics and molecular docking studies of kaempferol and its prenylated derivatives as aldose reductase inhibitors. Chem Biol Interact. 30,197(2-3):110-8 (2012). (SCI)

□ Jung HA, Jin SE, Min BS, Kim BW, Choi JS. Anti-inflammatory activity of Korean thistle Cirsium maackii and its major flavonoid, luteolin 5-O-glucoside. Food Chem Toxicol. 50(6):2171-9 (2012). (SCI) 외 4편 (SCI(E)급)

□ Jung HA et al. Extraction and identification of three major aldose reductase inhibitors from Artemisia montana. Food Chem Toxicol. 49(2):376-384 (2011) 외 7편 (SCI(E)급)

□ Jung HA et al. Molecular docking studies of phlorotannins from Eisenia bicyclis with BACE1 inhibitory activity. Bioorg Med Chem Lett. 20(11):3211-3215 (2010) 외 6편 (SCI(E)급)

□ Jung HA et al. Quantitative HPLC analysis of two key flavonoids and inhibitory activities against aldose reductase from different parts of the Korean thistle, Cirsium maackii. Food and Chemical Toxicology, 47(11): 2790-2797 (2009) 외 4편 (SCI(E)급)

□ Jung HA et al. Inhibitory effects of Nelumbo nucifera leaves on rat lens aldose reductase, advanced glycation endproducts formation, and oxidative stress. Food Chem Toxicol. 46(12):3818-3826 (2008) 외 6편 (SCI(E)급)

LABORATORY

Animal Lab.

□ diet prescription of animal model, breeding of animal model
□ testing of functional food for the obesity and diabetes in animal model

Nutrition Lab.Ⅰ

□ general biochemistry lab works (Total lipid, cholesterol, HDL-cholesterol, TG, GOT, GPT, Glucose)
□ Carnitine Assay
□ CPT-I activity

Nutrition Lab.Ⅱ

□ molecular works : Southern Blotting, Northern Blotting

Nutrition Education & Counseling Lab

□ Development of Nutrition Education & Counseling Program for Health Care through The Life Span
□ Development of Nutrition Education & Counseling Program for Prevention of Degenerative Diseases
□ Development of Nutrition Education Program & Counseling for Care of Degenerative Diseases
□ Development of Nutrition Education & Counseling Media (Leaflet, Pamphlet, Book, Poster etc.)

Culinary practice

□ World cuisines programs : Korean, Oriental and Western Style Menus
□ Foodstylist programs : Korean, Oriental and Western Style Menus

Cookery Science

□ Study on the foodservice management-concept for the foodservice industry, restaurants and hotels
□ Development of menu-recipes and evaluation of quality characteristics for the foodservice industries
□ Study on the HACCP and its implemention
□ Development, education of traditional Korean food & menus

Lab of Food Microbiology

□ Food microbiology laboratory is working on development of novel functional foods or valuable substances by modern biotechnology tools. The project focuses on screening and characterizing of novel microorganisms as well as improvement of industrially important enzymes by directed evolution in order to establish efficient process of high value-added compounds by microbial fermentation or enzymatic reaction.

Lab of analysis of food and nutrition

□ Quantitative and qualitative analysis of food components, including carbohydrate, protein, and lipid.
□ Extraction and isolation of bioactive components from foods and natural products as well as evaluation of its biological activities.