김상순 | 바이오융합대학 식품공학과 (공학관)
교수소개
서울대학교 식품생명공학과에서 학부, 석사, 박사를 마쳤으며 이후 서울대학교 식품바이오융합연구소 및 BK21+에서 박사후 연구원으로 근무하였다. 석사 및 박사 과정 동안 식품 내 식중독 균을 제어하기 위해 옴 가열 장치를 활용하는 연구를 진행하였다. 이를 바탕으로 한 박사학위 논문 제목은 "Application of pulsed ohmic heating for inactivation of foodborne pathogens"이다.
박사후 연구원으로 근무하는 동안 해산물내 미생물학적 안전을 확보하기 위해 LED-UVC 및 KrCl excilamp를 적용하는 실험을 진행했으며 superheated steam을 이용한 Bacillus cereus spore 저감 연구를 수행하였다. 물리/화학적 처리 및 Hurdle technology를 통한 식품안전 확보 연구에 관심을 갖고 있다.
교육철학
모든 학생들에게는 아직 다 발휘되지 못한 잠재력이 있다고 생각한다. 그 잠재력은 학생 개개인마다 조금씩 다를 것이다. 어떤 학생은 실험과 연구에 잠재적인 능력을 갖고 있는 반면 어떤 학생은 다른 사람을 가르치고 지도하는데 능력이 있을 수 있다. 또 다른 학생은 사람들과 소통하고 사람을 설득하는 데 뛰어난 능력을 갖고 있을 것이다. 이러한 개개인의 잠재력을 깨우고 발휘할 수 있도록 도와주는 것이 선생님의 역할이라고 생각한다. 내 안에 소중하게 간직하고 있던 잠재력을 은사님들이 깨워주셨듯이 교수로서 학생들의 잠재력을 깨워서 사회에 발휘하고 더 나아가 사회에 공헌할 수 있도록 도움을 주고자 한다.
학력
- [2013] 학사 서울대학교 / 식품생명공학과 / 식품생명공학
- [2015] 석사 서울대학교 / 농생명공학부 / 식품안전
- [2018] 박사 서울대학교 / 농생명공학부 / 식품안전
주요경력
- 서울대학교 (2018-09-03)
- 서울대학교 (2018-11-01)
주요연구분야
1. 물리/화학적 처리를 통한 식품 안전 확보
2. Bacterial endospore의 germination 및 저감 연구
3. Hurdle technology를 이용한 식중독균 제어 연구
4. 환경 변화에 따른 식중독 균의 저항성 변화 연구
5. 산업화를 위한 시뮬레이션 연구
컨설팅 가능 분야
1. 식품 위생 및 안전성 분야
2. 식품의 살균 및 멸균 분야
3. 산업화를 위한 시뮬레이션 분야
연구업적
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- 일반논문[20211201] Real-time analysis and predictability of the health functional food market using big data
- 일반논문[20210501] Application of comparative genomics in the development of DNA probes to detect Bacillus cereus and Bacillus subtilis
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- 일반논문[20210201] Recent (2010-2019) foodborne outbreaks caused by viruses in the Republic of Korea along with their detection and inactivation methods
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- 일반논문[20201201] Application of ohmic heating for the inactivation of microbiological hazards in food products
- 일반논문[20201201] Biochemical property identification of 10 strains of Bacillus thuringiensis and 10 strains of Bacillus cereus (7 strains of non-emetic and 3 strains of emetic type) by API test
- 일반논문[20201101] Inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by radio frequency heating
- 일반논문[20200901] Antibacterial and in vitro antidementia effects of aronia (Aronia melanocarpa) leaf extracts
- 일반논문[20200901] Combined treatment with a 222-nm krypton-chlorine excilamp and a 280nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes
- 일반논문[20200901] Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review
- 일반논문[20200701] Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio
- 일반논문[20200601] Reactive-oxygen-species-mediated mechanism for photoinduced antibacterial and antiviral activities of Ag3PO4
- 일반논문[20200401] Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice
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- 일반논문[20200101] Applicationofthe222nmkrypton-chlorineexcilampand280nmUVClightemitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities
- 일반논문[20200101] Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment
- 일반논문[20200101] Numerical analysis of rectangular type batch ohmic heater to identify the cold point
- 일반논문[20190901] Inactivation of Staphylococcus aureus Biofilms on Food Contact Surfaces by Superheated Steam Treatment
- 일반논문[20190901] CFD simulation for designing a chlorine gaseous sanitizer treatment system
- 일반논문[20190901] Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa
- 일반논문[20190801] Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice
- 일반논문[20190401] Inactivation of Bacillus cereus ATCC 14579 Spore on Garlic with Combination Treatments of Germinant Compounds and Superheated Steam
- 저서/역서[20220926] 식품공학 길라잡이 : 식품공학전공의 현재와 미래
