Photo | Person | Contact Information | Specialty Area |
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Dr. Shin Young Park |
Professor, Seafood Science and Technology Institute of Marine Industry, Gyeongsang National University, Tongyeong, Korea. |
Dr. Shin Young Park received her PhD in Food Science from Texas A&M University. She is a professor in the Department of Seafood Science and Technology at Gyeongsang National University. Her research primarily focuses on seafood safety, preservation, and processing technology. She has significant expertise in high-pressure processing (HPP) as a non-thermal preservation method, especially for enhancing food safety by inactivating viral and bacterial contaminants. Dr. Park’s contributions include evaluating the effects of novel technologies on the quality and safety of fermented seafood products. |
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Dr. Foteini “Fay” F. Parlapani | Email: fwparlap@uth.gr |
Dr F.F. Parlapani holds a BSc in Fisheries and Aquaculture, MSc in Sustainable Management of Aquatic Environment and a PhD in Microbiological Quality and Safety of Seafood from University of Thessaly, Greece. Since 2014, she has spent time as postdoctoral researcher in the National Agricultural Research Foundation in Greece (2014-2015) and the laboratory of Technology of Aquatic Products and Foods of University of Thessaly (2015-today). |
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Dr. Ioannis S. Boziaris |
Head of Lab. Marketing and Technology of Aquatic Products and Foods, Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece. Email: boziaris@uth.gr |
Ioannis S. Boziaris studied Food Science & Technology in Agricultural University of Athens, Greece, got his MSc on Food Science from University of Leeds, UK and his PhD on Food Microbiology from University of Surrey, UK. He worked as post-doctoral researcher in Agricultural University of Athens and as consultant for the private sector in the area of water sanitation, food safety and quality management systems. In 2006, he joined the Department of Ichthyology and Aquatic Environment of University of Thessaly, Greece, as Assistant Professor, became tenured in 2011 and Associate Professor and Head of the Laboratory of Marketing and Technology of Aquatic Products and Foods in 2015. He teaches Seafood Processing, Microbiology and Safety in both undergraduate and postgraduate levels. |
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Dr. Runfang Guo | Dr. Runfang Guo is a visiting professor from Department of Bioengineering, College of Food Science and Technology, Agricultural University of Hebei, Baoding City, Hebei Province, PR China. Her areas of study are Seafood Microbiology and Safety. Her hobbies are traveling and reading. Her husband, Baosheng Shi, has joined her in the US. She will be at the Seafood Lab until April 2016. | ||
Dr. Young Tae Hahm (함영태) |
Professor, Dept. of Biotechnology Chung Ang University 031-670-3064, 017-204-4722 |
Dr. Hahm received his Ph.D degree at Cornell University. His research is focused on the application of biotechnological techniques for the development of food products. Currently, he works on the antimicrobial peptides produced from fermenting bacilli and the optimization of processing methods for soybean paste with fish. Links: |
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Hwabin "Robin" Jung | I am from South Korea. I am pursuing a Master’s degree in Food Science and Biotechnology at Kangwon National University. I came to OSU Seafood Lab as a visiting student to study surimi. I enjoy swimming and listening to music. | ||
Dr. Ilhwan Kim | |||
Hathaigan "Aoy" Kokkaew |
She was born in Ubonratchatani located in the northeastern part of Thailand. She finished B.S. in food science and technology from Thammasart University. After graduation in 1997, She worked in department of Q.C. & Q.A. at a food company for 5 years. She decided to pursue M.S. in Food Technology at Khon Kaen University and graduated in 2007. She then was a lecturer at Nakhon Phanom University. In 2008, she received a Thai government scholarship to study Ph.D. program at Food Technology, Khon Kaen University, while she is able to keep the position. She has been a visiting student in Dr. Jae Park’s lab at OSU for 11 months. She will go back to Thailand at the end of June. Her research focuses on biochemical properties of tuna hydrolysate including Angiotensin-I-converting enzyme as affected by various exogenous enzymes. |
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Dr. Youming Liu |
Associate professor, College of Food Science & Technology Huazhong Agricultural University 86-27-87283007 Email: lym@mail.hzau.edu.cn or youmingliu1975@gmail.com |
Dr. Liu received his Ph.D. degree at Huazhong Agricultural University. His research is focused on the freshwater aquatic product processing, fresh-keeping, safety control and comprehensive utilization of byproducts. Currently, he is working on the aggregation of myofibrillar protein and its effect on gel properties. Links: |
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Dr. Chengchu Liu |
Dr. Liu began her career as food scientist in 1992 and has spent over 20 years in food science teaching, research and extension service. Dr. Liu’s work has been focused on seafood safety and processing has successfully obtaining external funding to support multidisciplinary research in seafood safety and quality, and value-added product development. She has edited/co-edited 5 books, co-authored 15 book chapters, had 10 patents, and published over 70 peer-reviewed articles. As a certified Seafood HACCP Qualified Trainer and Seafood Sanitation Control Procedures (SCP) Trainer, Dr. Liu has also actively engaged in Seafood HACCP and Seafood Sanitation Training Program, and provided a variety of extension service to seafood communities. Dr. Liu’s research on development of novel post-harvest technologies to reduce pathogen contamination to ensure seafood safety has been achieving worldwide recognition and impact. She was invited to attend the Joint FAO/WHO Expert Meeting on the Risk Assessment Tools for Vibrio parahaemolyticus and Vibrio vulnificus Associated with Seafoods, and elected as a Life Time Honored Member of Phi Tau Sigma. In addition, she has been invited to serve as a Steering Committee Member of the UNESCO/IOC/WESTPAC Project on Toxic Marine Organisms and Their Toxins, Academic Member of the Joint FAO/WHO Electronic Expert Group on Assessment of the Public Health Risk due to the presence of Salmonella in bibalve mollusks, and Receiving Editor of Journal of Aquatic Food Product Technology. |
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Dr. Bin Zhang |
Organism: Zhejiang Ocean University Institution: College of Food and Pharmacy Department: Processing and Storage of Aquatic Products Address: No.1, Sea Road, Lincheng District, Zhoushan, 316000, China Phone: +86 580 2554781 Fax: +86 580 2554781 E-mail: zhangbin_ouc@163.com / zhangbin@zjou.edu.cn |
Ph. D. Degree: Food Science, Ocean University of China. Scientific and research items:
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