▷Academic career

• 1987  Dept. of Food and Nutrition. Inha University. Korea (Bachelor Home Economics)
• 1997  Dept. of Nutritional Science and Home Economics. Justus-Liebig-University. Giessen, Germany (Diplomoec. troph.)
• 1999  Department of Agriculture, Nutritional Science and Home Economics. Environmental Management. Justus Liebig University. Giessen. Germany (Doctor oec. troph.)
• 1999 - 2002  Senior Researcher, Institute of Home Economics and Consumer Research, Justus-Liebig University. Giessen,Germany
• 2003 -        Dept. of Food Science and Human Nutrition, Professor, Jeonbuk National University
• 2015 - 2017   Director of Research Ethics and Audit, Jeonbuk National University
• 2016   Director of Center for Children's Foodservice Management in Dukjin-Gu, Jeonju
• 2017 - Director of Institutional Review Board (IRB) in Jeonbuk National University
• 2017 - 2019   Dean of College of Human Ecology, Jeonbuk National University

▷Subject

• Food Service in Institutions 
• Food Service Administration & Management 
• Supervised Fieldwork for Dietitian 
• Meal Management and Food Purchasing 
• Experimental Food Preparation 
• Communication in Food and Nutrition

▷Publications

• Lee JE, Park SY, Rho JO. Quality characteristics and formulation optimization of Yanggaeng prepared with carrot juice, sugar, and agar powder using Response Surface Methodology (RSM). Journal of the Korean Society of Food Science and Nutrition 2020, in press 
• Seo WK, Rho JO. Study on the job importance, job satisfaction, and turnover intention of employees according to budget size of Center of Children’s Foodservice Management (CCFSM). Journal of the Korean Society of Food Science and Nutrition 2020, in press 
• Kim JY, Rho JO. Study on the status of food allergy management and importance-performance analysis about precautions of allergy in school foodservices according to the school types in Jeonbuk area. Journal of Nutrition and Health 53(3): 329-345, 2020 
• Park SY, Lee JE, Yu HH, Chung SS, Rho JO. Optimization of Yanggaeng prepared with beet powder and white bean paste using Response Surface Methodology (RSM). Korean Journal of Food and Cookery Science 36(1): 10-20, 2020 
• Park SY, Lee JE, Yu HH, Chung SS, Rho JO. Optimization of Yanggaeng prepared with lotus leaf powder and white bean paste using Response Surface Methodology (RSM). Journal of the East Asian Society of Dietary Life 29(6): 469-481, 2019 
• Rho JO, et al. A case study on the work experience program development in the field of human ecology. Korean J Human Ecology 28(5): 541-554, 2019 
• Sym EB, Rho JO. Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center of Children’s Foodservice Management (CCFSM) in Jeonbuk area. Journal of Nutrition and Health 52(5): 501-513, 2019 
• Lee HJ, Rho JO. Study on the osteoporosis knowledge, concern about osteoporosis factors, and health behavior to prevent osteoporosis of women in Jeonbuk area. Journal of Nutrition and Health 51(6): 526-537, 2018 
• Rho JO. Dieticians in the communal catering for preschool children in Korea. Ernährungs-Umschau 65(10): S63-S68, 2018 
• Song EY, Rho JO. Study on the correlation between nutritional knowledge, dietary attitudes of guardians, and nutritional status of infants and toddlers – Nutrition Plus program in Jeonju. Journal of Nutrition and Health 51(3): 242-253, 2018 
• Fang X, Kim AJ, Rho JO. Quality characteristics of Yanggaeng prepared with Osmanthus fragrans powder. Journal of the East Asian Society of Dietary Life 28(2): 166-177, 2018 
• Song HE, Lee SY, Rho JO. Study on the relationship between the eating out behavior of family and a low-salt management by housewives in Jeonju. The Korean Society of Food Culture 33(2): 95-103, 2018 
Rho JO, et al. Quality characteristics of care food (jelly) prepared with wild carrot (Daucus carota L.) juice. J Korean Diet Assoc 23(4): 337-349, 2017  So H, Rho JO. Comparative analysis of status of safety accidents and importance-performance analysis (IPA) about precaution of safety accidents by employment typs of industry foodservice in Jeonbuk area. Journal of Nutrition and Health 50(4): 402-414, 2017 
• Moo HY, Rho JO. Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a lowsalt diet, and meal attitude guidance of elementary school teachers in Jeonbuk area. Journal of Nutrition and Health, 50(2): 1-12, 2017 
• Jo SJ, Lee JE, Rho JO. Quality characteristics of Lotus root tea added with Gardenia jasminoides powder and Rubus coreanus Miquel powder. Korean Soc Food Culture, 31(6): 597-604, 2016 
• Jeon SY, Rho JO. Descriptive analysis for evaluation the sensory attribute of Dangmyon (starch vermicelli) added with mulberry leaves powder. Korean J Human Ecology. 31(6): 597-604, 2016 
• Seo EJ, Kim AJ, Rho JO. Antioxidant effects and storage stability of Yanggaeng supplemented with Lycii Fructus extract. Korean J Human Ecology. 25(3): 375-386, 2016 
• Seo EJ, Rho JO. Quality characteristics and descriptive analysis of Yanggaeng added with Lycii Fructus extract. Korean J Human Ecology. 24(5): 725-738, 2015 
• Jeon SY, Kim AJ, Rho JO. A study on the physicochemical activities of Dangmyon (starch vermicelli) added with mulberry leaves powder. Korean J Human Ecology. 24(5): 713-723, 2015 
• Jeon SY, Lee YS, Rho JO. A study on quality characteristics of Dangmyon (starch vermicelli) added with mulberry leaves powder. Korean J Human Ecology. 24(3): 437-449, 2015 
• Lee YS, Seo EJ, Jeon SY, Kim Aj, Rho JO. Quality characteristics and antioxidative effects of Dasik added with Lycii Fructus extract. Korean J Human Ecology. 23(6): 807-823, 2014 
• HJ Song, JO Rho. Comparative analysis on status of events and importance-performance analysis (IPA) between industry and school foodservices. Journal of Nutrition and Health, 47(6): 452-462, 2014 
• Lee YS, Rho JO. A study on quality characteristics of Kimchi with added mulberry leaves extracts. J East Asian Soc Dietary Life. 24(6): 827-836, 2014 
• Lee YS, Rho JO. Quality characteristics of Kimchi with mulberry leaves enzyme liquid and its acceptability by middle school students. Korean J Human Ecology. 23(2): 163-174, 2014 
• Rho JO, Lee JH, Wang HM. Analysis of taste adjective of traditional cooked rice, noodles, porridge and rice caked by sensory evaluation. J East Asian Soc Dietary Life. 24(1):1-11, 2014 
• Rho JO, Lee JS. Selected data on the weight control behaviour of Korean students in Jeonju/South Korea. Ernährungs Umschau, 61(1): 12-18, 2014 
• Lee JH, Park KH, Rho JO. A study on adjectives for sensory evaluation of taste in Korean language. Korean Science of Emotion & Sensibility 16(4): 493-502, 2013 
• Lee JH, Park KH, Rho JO. Fuzzy relation-based analysis of Korean foods and adjectives for taste evaluation. J Korean Institute Intelligent System. 23(5): 451-459. 2013 
• Rho JO, Lee JS. Selected data on the dietary habits of Korean students Jeonju/South Korea. Ernährungs Umschau, 60(11): 194-200, 2013 
• Ryu JH, Rho JO. 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 
• Rho JO, Kim YO, Lee YS. Quality characteristics of pickled color radish and sensory evaluation by elementary middle, high and university students. J East Asian Soc Dietary Life. 23(5): 569-576, 2013 
• Lee YS, Cha JA, Rho JO. Quality characteristics of Baechu Kimchi at Jangsu area as compared with commercial Kimchi. J East Asian Soc Dietary Life. 23(4): 413-422, 2013 
• Rho JO, Kim HA. A study on the knowledge, dietary behavior related to sodium, attitudes towards a low-salt diet of adults in the Jeonbuk area. Korean J Human Ecology. 22(4): 693-705, 2013 
• Meng BX, Lee YS, Rho JO. A study on the perception and preference of the Korean Kimchi by the Chinese international students in Jeonbuk area. J East Asian Soc Dietary Life. 23(3): 273-281, 2013 
• Rho JO. Kim JH. A study on the recognition and preference of a chicken menu in adults in the Jeonbuk area. East Asian Soc Dietary Life. 23(1): 12-22, 2013 
• Rho JO, Choi SY. A study on the knowledge, attitudes, cancer preventive dietary behavior, and lifestyles of adults in the Jeonbuk area. Korean J Human Ecology. 22(1):201-213, 2013 
• Lee JS, Lee SY, Rho JO. The effects of bady weight status, perception of body shape and satisfaction of body shape on obesity stress, self-esteem among male and female middle school students. Korean J Human Ecology 21(6): 1223-1233, 2012 
• Lee YS, Rho Jo. Quality characteristics of Kimchi with added Backryeoncho (Opuntia ficus-indica var. saboten) extract and its acceptability by middle school students. Korean J Human Ecology. 21(6): 1211-1222, 2012 
• Rho JO. Use of environmentally friendly agricultural products private households, Ernährungs Umschau, 59(12): 684-689, 2012 
• Lee YS, Jeong EJ, Rho JO. Study on sensory properties and volatile flavor compounds of Kimchi added with Backryeoncho (Opuntia ficus-indica var. saboten) extracts. J East Asian Soc Dietary Life. 22(4): 506-513, 2012 
• Yang HS, Rho JO. Physiochemical characteristics and sensory evaluation of mulberry fruit beverages for rural food process. J East Asian Soc Dietary Life. 22(2): 246-254, 2012 
• Yang HS, Rho JO. The physiochemical characteristics and descriptive sensory evaluation of the blackberry fruit beverage. Korean J Human Ecology. 21(2):363-375, 2012 
• Rho JO, Chang EH. Comparison of dietary behaviors and lifestyles of Korean university students and Chinese international students in the Jeonbuk area. J East Asian Soc Dietary Life. 22(4): 452-462, 2012 
• Kim AJ. Rho JO. The quality characteristics of milk Tofu with added black garlic concentrate. J East Asian Soc Dietary Life. 22(3): 386-391, 2012 
• Rho JO. Kim HJ. A study of the pattern of consumption behavior of environmentally-friendly agricultural products by housewives and an assessment of the need for environmentally-friendly agricultural products in childcare centers in Jeonju, Korean Food & Nutr. 25(2): 215-223, 2012 
• Sohn HS, Lee YS, Rho JO. 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 
• Rho JO. Utilization of environmentally-friendly agricultural products in School food services in Korea, Ernährungs Umschau, 58(7): 360-365, 2011 
• Rho JO. Schulverpflegung auf koreanisch, Schulverpflegung, 4:58-59, 2011

▷Books

• Rho JO, Lee YS. Practice in western foods and its Table Coordinate. Jeonbuk University 2013 
• Rho JO et al. Manufacture Curriculum for Traditional Soy Fermented Products. Level 1, Level 2, Level 3. Soonchang Fermentation Academy. 2012 
• Rho JO, Lee YS. Introduction about Western Foods and Practice for Students. Jeonbuk University 2012 
• Rho JO, Lee YS. Cooking Guide Book using Barley from Gochang. 2010 
• Rho JO, Han SK. Introduction about Korean Foods and Practice for Students. Jeonbuk University 2010 
• Rho JO. Stakeholdermanagement im Gemeinschaftsverpflegungsbetrieb, Dietmar Braenig(Hg.): Der Grosshaushalt im Versorgungsverbund, Schneider Verlag Hohengehren (ISBN 978-3-8340-0240-2), Germany, pp. 154-164 
• Rho JO. Qulitatsmanagement in Verpflegungsbetrieben - Erstellung von Checklisten zur Qualitatskontrolee in einer Mensa, Schriftenreihe zur Wirtschaftslehre des Haushalts, Nr. 21, Institut fur Wirtschaftslehre des Haushalts und Verbrauchsforschung, 2000, Giessen, Germany 
• Bottler J, Rho JO. Qulitatsmanagement in Verpflegungsbetrieben, Studien in einer Mensa, 2000, Giessen, Germany

▷A patent roll

• Functional Dangmyon(Starch vermicelli) added with mulberry leaves powder. Patent Office of South Korea (10-2024-0177029) 2016 
• Kimchi added with mulberry leaves enzyme liquid and its manufacture process. Patent Office of South Korea (10-2013-0030655), 2013 
• Manufacture process of Yut(Korean Traditional Candy) added with rice embryo. Patent Office of South Korea (10-2011-0143672), 2011 
• Quality og ham added with various herb extracts and its storage stability. Patent Office of South Korea (102007-0035736), 2007