HYUNGJAE LEE | Department of Food Engineering
- Telephone :041-550-3561
- Email :
- Grade:Professor
Research
Food Microbiology: food-grade microorganisms (probiotics, lactic acid bacteria, Bifidobacteria, Bacillus spp.)
Fermentation (bioconversion): GRAS strains, enhanced bioactivity
Functional foods: antioxidant, bioactive compounds, phytochemicals
Natural antimicrobial compounds: bacteriocins, antimicrobial peptides
Food Safety: detection & control of foodborne pathogens
Consulting
Food-grade microorganisms: GRAS strains, probiotics
Fermented foods
Health Functional Foods: antioxidant, phytochemicals
Natural antimicrobial compound
Food Safety: foodborne and pathogenic microorganisms