이형재 사진

HYUNGJAE LEE | Department of Food Engineering

  • Grade:
    Associate 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

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