GOAL OF THE EDUCATION

      Food and nutrient intake plays a critical role in disease prevention and health maintenance. There is an increasing demand for professionals in the field of dietetics who can provide quality food and nutrition care services to individuals and groups. If we take the research part in food and nutrition, then nutrition science is an integrative discipline that requires specialized training understanding the roles of nutrients in supporting functions of the body and all its parts, from the whole person to the organ systems and their constituent cells. With the increase public awareness on the importance of food and nutrition with health, the demand for the people with food science and human nutrition background has raised. To meet this demand the department is providing academic programs that emphasize interdisciplinary connections, and experiential learning creating excellent research and educational opportunities for our students. We strive to prepare our students to be leaders in industry, research, academic, and community settings.

      The mission of the faculty of food science and human nutrition is to produce good researchers in nutrition field, good dietitians for successful careers in food industry and encourage students to assume leadership roles in their profession and in society. The program of study in food science and human nutrition is designed for students who are interested in training for careers in health-related fields and who wish to understand the basis for nutrient functions and human nutrient requirements.

      If you are having a strong scientific aptitude and an interest in food, nutrition and people then food science and human nutrition is an exciting and promising field for you. Gear your studies toward your own professional interest in food and nutrition, and immerse yourself in the physical, psychological and economic influence of food on our society. You can become an expert in helping infants and the elderly (and everyone in between) learn to stay healthy through proper nutrition or you can even become a discoverer of  what our basic human nutrient requirements are and get off on the right nutritional foot for a job in the health sciences.
     

CAREER AFTER COMPLETION OF THE COURSE

      After completing undergraduate degrees, our students typically move on to professional employment, further education or training in food or nutrition graduate programs, or professional school programs. We have a strong record of excellent placement of our graduate students in industry and professional organization employment.

      Our students are getting good position in any one of the following organizations that is hospitals, outpatient clinic, nutrition and food product sales, community and health agencies, fitness and wellness centers, rehabilitation and elderly care, armed force service, institutional food service management, corporate dietetic, pharmaceutical representative/sales and in private practices and consulting. Further, students who complete the curriculum are eligible for National examination to become licensed dietitian.

     

Dietitian & Nutrition Teacher

Hospital, public health center, Nutrition Instructor (elementary school, middle school and high school), Kindergarten, nursery, food service company, factory etc

Researcher

Nutrition and research institute (National Institute of Health, Korea Food and Drug Administration, Rural Development Administration, Korean Food Research Institute, National Quarantine Station) Institute of food factory, Institute of drug factory etc

Manager of catering enterprise

Hotel and restaurant etc

Government employee

The Administration nutrition and hygienic position

Nutrition consultant

Public health center, social welfare facility, sports facility and personal nutrition consultation.

Technical job

Food factory, Institute of drug factory etc


Qualification for Nutrition Teacher: (Second Degree/Second String)

1. In 2008 academic year, 10% of our student qualified as Nutrition Teacher profession.

2. In 2005 academic year the graduate school of education established a course major in nutrition education. After the successful completion of the course one can go for master course study. The qualification for master course is as follows.

(Admission Qualification: The students are qualified for admission, who spend 4years in college studying Food Science and Human Nutrition and having a dietitian license)    

Employment of present

Year
Graduate
(person)
Enter a school of higher grade
(person)
Employment
(person)
Employment
(%)
Employment of major field(%)
Employment of another field(%)
Employment department (company name)

2013

39

10

15

62.5

39

6

·food service company : Samsung Everland, Our Home, Shinsegae Food, HanWha, CJ Freshway, ECMD etc

2012

52

3

24

54

44

4

· food service company : Our Home, Shinsegae Food, CJ Freshway, ECMD, HanWha, Dongwon Food etc

2011

56

5

36

73

43

9

· food service company : Samsung Everland, Our Home, Shinsegae Food, CJ Freshway,Hyundai Food System, ECMD etc
· Nutrition Teacher


FOOD SCIENCE AND HUMAN NUTRITION DEVELOPMENT PROJET

    Under the concept of LOHAS the School of Life Science with Food Science and Human Nutrition of the University had made a mutual cooperation for strengthening the knowledge on cutting edge technology, reinforcing the education and using the information for globalization of education (Glocalization), using the education in practical use (Practicalization) and the girder bridge six (Customization) fixing.

    1. Strengthening of Dept Ability:
      a. Improvement of students abilities in acquiring employment through an efficient application of curriculum
      b. Specialized trainings

    2. Strengthening of Students Ability:
      a. Strengthening efficient learning ability among students
      b. Strengthening students skills for becoming a good researchers or dietitians

    3. Strengthening of Faculty Ability:
      a. Encouraging innovative research work
      b. Joint research works among faculties
     

COURSES

    Grade

    Term

    Course Title

    Credit

    1

    2

       Organic Chemistry

    3.0

    2

    1

    Biochemistry
    Human Physiology 1
    Food Chemistry 1
    Principles of Food Preparation & Practice

    3.0
    3.0
    3.0
    3.0

    2

    Food Microbiology
    Biostatistics
    Food Chemistry 2
    Nutritional Biochemistry
    Principles of Food Preparation & Practice in Western Cuisine
    Human Physiology 2

    3.0
    3.0
    3.0
    3.0
    3.0
    3.0

    3

    1

    Basal Nutrition
    Meal Management
    Food Microbiology Lab
    Food Analysis Lab
    Food Hygiene & Safety
    Nutritional Biochemistry Lab

    3.0
    3.0
    2.0
    3.0
    3.0
    2.0

    2

    Advanced Nutrition
    Food Service Administration
    Food Processing & Preservation
    Experimental Food Preparation & Quality Evaluation
    Nutritional Assessment & Practice
    Clinical Nutrition

    3.0
    3.0
    3.0
    3.0
    3.0
    3.0

    4

    1

    Functional Foods & Nutrition
    Institutional Food Service Management & Practice
    Nutrition through the Life Cycle
    Diet Therapy & Practice
    Laws Relating Food Hygiene
    Practice in Nutritional Education and Counselling
    Food Preparation and Culinary

    3.0
    3.0
    3.0
    3.0
    3.0
    3.0
    2.0

    2

    Personnel Management of Food Service
    Molecular Nutrition
    Meal Culture & Culinary
    Seminar in Bio-materials Industry
    Seminar in Foods & Nutrition
    Supervised Field Work for Dietitians
    Nutritional Lab
    Community Nutrition

    2.0
    3.0
    3.0
    3.0
    2.0
    2.0
    2.0
    3.0

     

Professor Hee Sook Sohn, Ph. D
Major : Human Nutrition
Phone : 82-63-270-3856
E-mail :
hssohn (at) jbnu.ac.kr

Academic career

1976 

B.S. Home Economics. Chonbuk National University

1986 

M.Agri. Agricultural Chemistry. Chonbuk National University

1992  

D.Agri. Applied Nutrition. Korea University

1982-present

Professor. Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

1994-1995

University of Georgia, USA, Visiting Professor

1999-2001

Dean. College of Human Ecology, Chonbuk National University

2003-2005

University of California at Berkeley, USA, Visiting Professor

2008-2010

Director. Reserch Institute of Human Ecology, Chonbuk National University


Subject

    Basic Nutrition
    Advanced Nutrition
    Nutrition through the Life Cycle
    Community Nutrition

Publications

    Y.J. Moon, J.R. Soh, J.J. Yu,H.S. Sohn, Y.S. Cha, S.H. Oh, Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK 1-6 isolated from kimchi on differentiating adipocyte. Journal of Applied Microbiology 113, 652-658 (2012)  

    Seung-Min Lee, Zouhair K. Attieh,Hee sook Sohn, Huijun Chen, Mhenia Bacouri-Haidar Chris D. Vulpe. Iron repletion relocalizes hephaestin to a proximal basolateral compartment in polarized MDCK and Caco2 cells. Biochemical and Biophysical Research Communication 421(2012) 449-455  

    Yohan Yoon, Jae-Nam Park,Hee-Sook Sohn, Beam-Seok Song, Jae-Hun Kim, Myung-Woo Byun, Ju-Woon Lee, Modeling the Effect of -Irradiation on Reducing Total Bacterial Populations in Gochujang Intended for Consumption by Astronauts in Space Programs, Food Sci. Biotechnol. 20(2): 377-382(2011) 

    Jae-Nam Park, Jin-Gyu Park, In-Jun Han, Beom-Seok Song, Jong-il Choi, Jae-Hun Kim,Hee-Sook Sohn, Ju-Woon Lee, Combined Effects of Heating and -Irradiation on the Microbiological and Sensory Characteristics of Gochujang(Korean Fermented Red Pepper Paste) Sauce During Storage, Food Sci. Biotechnol. 19(5): 1219-1225(2010)  

    J.N. Park, J.G. Park, I.J. Han, B.S. Song, J.I. Choi, J.H. Kim, H.S. Sohn, and J.W. Lee. Combined Effects of Heating and -Irradiation on the Microbiological and Sensory Characteristics of Gochujang (Korean Fermented Red Pepper Paste) Sauce During Storage. Food Science and Biotechnology, 19(5):1219-1225, 2010  

    Y.K. Rhee, O.K. Yu, H.S. Sohn, Y.S. Cha. Effects of Nutrition Education on Overweight and Obese Children in Chonbuk Area-Focus on Food Habit, Eating Behaviors, Dietary Attitude, Nutrition Knowledge and Nutrients Intake-, J Korean Sco Food Sci Nutr. 39(9):1286-1294, 2010   

    J.W. Lee, S.I. Kim, H.S. Sohn, J.N. Park, W.J. Cho, B.S. Song, J.H. Kim, M.W. Byun. Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage. Korean J. Food Preserv. 16(2): 160-165 (2009)

    J.W. Lee, J.N. Park,H.S. Sohn, B.S. Song, I.J. Han, J.H. Kim, Y.H. Yoon, J.I. Choi, M.W. Byun. Quality Evaluation of Dried Cooked Rice as Space Food. J Korean Soc Food Sci Nutr. 38(7): 909-913 (2009)

    Bonson Koo, So-Hui Seong, Dae Young Kown,H.S. Sohn, B.S. Song, I.J. Han, J.H. Kim, Y.H. Yoon, J.I. Choi, M.W. Byun. Quality Evaluation of Dried Cooked Rice as Space Food. J Korean Soc Food Sci Nutr. 38(7): 909-913 (2009)

    H.S. Sohn,  J.Y. Kim. A Study on Obesity Index and Weight Control Attitude of High School Students in Jeonju City. Korean Journal of Human Ecology. 10(3): 27-41 (2007)

    J.Y. Yang, J.H. Koo, Y.G. Song, K.B. Kwon, J.H. Lee, H.S. Sohn, B.H. Park, E.C. Jhee, J.W. Park. Stimulation of melanogenesis by scoparone in B16 melanoma cells. Acta Pharmacologica Sinica. 27(11): 1467-1473 (2006)

    Yixuan Gong, H.S. Sohn,  Ling Xue, Gary L. Firestone, Leonard F. Bjeldanes. 3, 3'-Diindolylmethane Is a Novel Mitochondrial H+-ATP Synthase Inhibitor that Can Induce p21 cip1/waf1 Expression by Induction of Oxidative Stress in Human. Cancer Research. 66(9): 4880-4887 (2006)

    M.H. Ryu, H.S. Sohn, Y.R. Heo, Naima Moustaid-Moussa, Y.S. Cha. Differential regulation of hepatic gene expression by starvation versus refeeding following a high-sucrose or high-fat diet. Nutrition. 21(5):543-552 (2005)

 

Professor Youn-Soo Cha, Ph. D
Major : Nutritional Biochemistry
Phone : 82-63-270-3822
E-mail : cha8 (at) jbnu.ac.kr

Academic career

    1978 - 1982
     

    B.S. Chonbuk National University, Chonju, Korea
    Dept. Food science and Technology

    1984 - 1986  
     
     

    M.S. Sookmyung Women's University, Seoul, Korea: Food science and Nutrition;
    Thesis: The Study on the Physicochemical Properties of Yam (Dioscorea japonica Thunberg) Starch.

    1989 - 1993 
     
     

    Ph.D. University of Tennessee, Knoxville, U.S.A.: Nutrition;
    Dissertation; Cellular and Enzymatic Basis for Carnitine-mediated Attenuation of Ethanol Metabolism.

    1998 - present
     

    Professor. Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

    2006 - 2007

    Vice-Chairman, The Korean Society of Exercise Nutrition

    2006 - 2007

    Editing committee, Korean Journal of Human Ecology

    2007 - present

    Secretary-General. Obesity Research Center of Chonbuk National University

    2008 - present

    Director. Jeonju biomaterials

    2008 - 2009

    Associate Editor. Journal of Medicinal Food

    2009 - 2010

    Secretary of international Co-operation, The Korean Nutrition Society

    2009 – 2010

    Dean. Human Ecology at Chonbuk National University

    2009 – present

    Prof. responsibility, Clinical Trial Center for Functional Foods in Chonbuk National University Hospital

    2009 – present

    associate member, The Korean Academy of Science and Technology

    2010 – 2011

    Inspector, The Korean Society of Food Science and Nutrition

    2010 – 2014
     

    Executive director, Jeonju Makgeolli Research Center of Chonbuk National University

    2012 – present

    Secretary International Co-operation, The Korean Society of Food Science and Nutrition

    2013 – present

    Director, Planning office of Chonbuk National University 

    2013 – present

    Secretary International Co-operation, The Korean Nutrition Society 

    2014 – present

    Executive director, Fermented Food Research Center of Chonbuk National University 

Subject

    Biochemistry
    Nutritional Biochemistry
    Diet Therapy and Practice
    Nutritional Assessment and Practice
    Lab in Nutrition
    Nutritional Biochemistry Lab

Publications 

    Bae, C.R., Park, Y.K. and Cha, Y.S. Quercetin-rich onion peel extract suppresses adipogenesis by down-regulating adipogenic transcription factors and gene expression in 3T3-L1 adipocytes. Journal of the Science of Food and Agriculture DOI: 10.1002/jsfa.6604, 2014

    Jung, S.J., Park, S.H., Choi, E.K.,Cha, Y.S, Cho, B.H., Kim, Y.G., Kim, M.G., Song, W.O., Park, T.S., Ko, J.K., So, B.O., Chae, S.W.. Beneficial effects of Korean traditional diets in hypertensive and type 2 diabetic patients. Journal of Medicinal Food 17(1):161-171, 2014

    Bae, C.R., Kwon, D.Y., Cha, Y.S.. Anti-obesity effects of traditional and standardized meju in high-fat diet-induced obese C57BL/6J mice. Journal of Clinical Biochemistry and Nutrition 54(1):45-50, 2014

    Park, J.E., Oh, S.H.,Park, T.S. and Cha, Y.S.. Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. Journal of the Science of Food and Agriculture DOI: 10.1002/jsfa.6588, 2014

    Cha, Y.S. , Park, Y., Lee, M., Chae, S.W., Park, K., Kim, Y., Lee, H.S.. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-2 C1431T polymorphism: 12-week, double-blind randomized clinical trial. Journal of Medicinal Food 17(1): 119-127, 2014

    Cha, Y.S., Yoon, J.M., Jung, W.J., Kim, Y.W., Kim, T.H., Kim, O.H., Cha, K.C., Kim, H., Hwang, S.O., Lee, K.H.. Evaluation of usefulness of myeloperoxidase index (MPXI) for differential diagnosis of systemic inflammatory response syndrome (SIRS) in the emergency department. Emergency Medicine Journal doi: 10.1136/emermed-2013-203137, 2014

    Moon, Y.J., Baik, S.H.,Cha, Y.S. . Lipid-Lowering Effects of Pediococcus acidilactici M76 Isolated from Korean Traditional Makgeolli in High Fat Diet-Induced Obese Mice. Nutrients 6(3): 1016-1028, 2014

    Park, S.H., Huh, T.L., Kim, S.Y., Oh, M.R., Tirupathi Pichiah P.B., Chae, S.W.,Cha, Y.S.. Antiobesity effect of Gynostemma pentaphyllum extract (actiponin): a randomized, double-blind, placebo-controlled trial. Obesity 22(1): 63-71, 2014

    Bae, C.R., Kwon, D.Y.,Cha, Y.S.. Anti-Obesity Effects of Salted and Unsalted Doenjang Supplementation in C57BL/6J Mice Fed with High Fat Diet. Journal of Korean Society of Food Science and Nutrition 42(7): 1036-1042, 2013

    Lee, M., Chae, S.W.Cha, Y.S., Cho, M.S., Oh, H.Y., Kim, M.K.. Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels. Nurtition Research and Practive 7(1): 49-58, 2013

    Back, H.I, Ha, K.C., Kim, H.M, Kim, M.G., Yu, O.K., Byun, M.S., Jeong, D.Y., Jeong, S.Y., Cha, Y.S. and Park, T.S. The influence of the Korean traditional Chungkookjang on variables of metabolic syndrome in overweight/obese subjects: study protocol. BMC Complementary and Alternative Medicine 13:297 doi:10.1186/1472-6882-13-297, 2013

    Cha, Y.S., Kim, S.R., Yang, J.A., Back, H.I., Kim, M.G., Jung, S.J., Song W.O., Chae S.W. (2013). Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults. Nutrition & Metabolism 10(1):24

    Park, J.E., Oh, S.H. andCha, Y.S. (2013). Lactobacillus plantarum LG42 isolated from Gajami sik-hae inhibits adipogenesis in 3T3-L1 adipocyte BioMed Research International : Vol 2013 (2013), Article ID 460927.

    Cha, Y.S , Yang, J.A., Back, H.I., Kim, S.R., Kim, M.G., Jung, S.J., Song, W.O. and Cha, S.W. (2012). Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, fermented soybean paste. Nutrition Research and Practices 6(6): 520-526.

    Tirupathi Pichiah, P.B., Moon, H.J., Park, J.E., Moon, Y.J andCha, Y.S. (2012). Ethanolic extract of seabuckthorn (Hippophae rhamnoides L) prevents high-fat diet induced obesity in mice through down-regulation of adipogenic and lipogenic gene expression. Nutrition Research 32: 856-864.

    Park, J.A, Tirupathi Pichiah, P.B. Yu, J.J., Oh, S.H., Daily III, J.W. and Cha, Y.S.(2012). Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. Journal of Applied Microbiology 113: 507-1516.

    Moon,Y.J., Soh, J.R., Yu, J.J., Sohn, H.S. and Cha, Y.S., Oh, S.H. (2012). Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from Kimchi on differentiating adipocyte. Journal of Applied Microbiology 113: 652-658.

    J.H. Choi, T.H. Kim, M.S. Ko, Y.S. Cha (2012). Effects of Fermented Barley on Lipid and Carnitine Profiles inC57BL/6J Mice. Food Sci. Biotechnol. 21: 323-329. /font>

    Y.S. Park, S.W. Chae, M.S. Lee,Y.S. Cha (2012). Supplementation of Korean fermented soy paste doenjang reduces visceral fat in overweight subjects with mutant uncoupling protein-1 allele Nutrition Research 32: 8-14.

    Soh, J.R., Kwon, D.Y. andCha, Y.S (2011). Hepatic Gene Expression Profiles Are Altered by Dietary Unsalted Korean Fermented Soybean (Chongkukjang) Consumption in Mice with Diet-Induced Obesity. Journal of Nutrition and Metabolism 2011: 1-10.

    Back, H.I, Kim, S.R., Yang, J.A., Kim, M.G., Char, S.W. andCha, Y.S Effects of Chungkookjang supplementation on obesity and atherosclerosis indice in overweight/obese subjects: 12 weeks, randomized, double-blind, placebo controlled clinical trial. Journal of Medicinal Food 14(5):1-6, 2011

Books

    Lifestyle medicine, Beommun education, 2012
    Nutrition therapy and pathophysiology, Yang Seo Won, 2012
    Nutrition and exercise for practical applicaion, 2011
    Interesting Nutrition Converse, Kyomunsa, 2007
    Dietary life and exercise for a practice, Life Science, 2006
    nutrition biochemical experiment. Kyomunsa, 2005
    Present knowledge in nutrition. The Korean Nutrition Society, 2003
    Exercise Nutrition. Hyunmoonsa, 2002

A patent roll

    Preparation method of persimmon vinegar using two step fermentation and beverage composition thereof, 10-0752392
    Persimmon vinegar for improvement of liver function, 10-0775081
    Functional beverage containing persimmon vinegar, 10-0767802
    A manufacturing method of pudding using a Bokbunja, 10-0938442
    A manufacturing method of jelly using a Bokbunja, 10-0894537
    A manufacturing method of chocolate using a Bokbunja, 10-0971740
    Smoked ham containing of herbs extracts with preservative capacity and quality to be enhanced, 10-0866306
    Probiotic Lactobacillus plantarum having anti-obesity and brain function improvement activity, 10-1010914
    A crude drug composition for promoting memory which contains lactic acid bacteria fermentation product with an enhanced level of gamma-aminobutyric acid, Korea, 10-0829543, 2008.05.07
    Composition for the culturing of Inonotus obliquus, 10-1119143
    Label (chaga-aeshin), 30-0532695
    Heritage strain broth producing gamma-amino butyric acid and fermentation composition for anti cancer using the same, 10-1100326
    Production method of extracellular polysaccharide from Inonotus obliquus, 10-1095870
    Method and composition for screening subject for obesity treatment, 10-1151690
    Soju containing chitosan and preparing method thereof, 10-1168673
    The strain of Weissella koreensis OK1-6 having ornithine production capacity and the method of Kimchi preparation containing ornithine, and Kimchi prepared by the method, 10-1130695
    A manufacturing method of pudding using a Bokbunja, 10-0938442

     

Professor Sook-Bae Kim, Ph. D
Major : Nutritional Physiology & Nutrition Education
Phone : 82-63-270-3823
E-mail : sbkim (at) jbnu.ac.kr

Academic career

1984

Seoul National University, Bachelor

1986

Seoul National University, Master

1997

The University of Georgia, Doctor

1997-present 

Chonbuk National University, professor

Subject

    Human Physiology
    Clinical Nutrition
    Nutritional Education and counseling
    Nutrition and Diseases

Publications 

    S.B. Kim 5, Portion Sizes of foods frequently consumed by the Korean elderly: Data from KNHANES IV-2, Nutrition Research and Practice, 5(6), 2011

    M.K. Choi, H.S. Lee, S.B. Kim, S.N. Kim, S.Y. Kim, M.H. Kim, Establishment of One Portion Size of Foods Frequently Consumed by Korean Children Aged 6-11 Using 2005 Korea National Health and Nutrition Examination Survey and Its Comparison with Adults, Korean J Community Nutrition, 15(5):625-635, 2010

    S.B. Kim, J.Y. Oh. Development and Effects Analysis of Nutrition Education Program for Diabetes Mellitus at Community Health Center - Focused on Individual Daily Energy Requirements and Food Exchange Units -, Korean J Community Nutrition. 15(4):485-497, 2010  

    J.N. Park, K.T. Hwang, S.B. Kim, S.Z. Kim, Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation, Int. J. Food Sci. Technol. 44: 1572-1578, 2009
    S.B. Kim, H.J. Choi. Effects of Nutrition Education Using Food Exchange System: Changes in Elementary Students' Nutrition Knowledge, Dietary Attitude and Nutrients Intake. Korean J Community Nutrition. 13(6): 922-933, 2008
    Y.S. Park, S.M. Son, W.J. Lim, S.B. Kim, Y.S. Chung. Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age.  Korean J Community Nutrition. 13(1): 1-12, 2008

    S.B. Kim
    , H.J. Choi. Effects of Nutrition Using Food Exchange System: Chanbes in Elementary Student' Nutrition Knowledge, Dietary Attitude and Nutrients Intake, Korean J Community Nutrition, 13 (6), 922-933, 2008
    Y.S. Park, S.M. Son, W.J. Lim, S.B. Kim, Y.S. Chung. Comparison of Dietary Behaviors Related to Sodium Intake by Gender and Age, Korean J Community Nutrition, 13 (1): 1-12, 2008
    S.M. Son, Y.S. Park, W.J. Lim, S.B. Kim, Y.S. Jeong, Development and Evaluation of Validity of Short Dish Frequency Questionnaire (DFQ) for Estimation of Habitual Sodium Intake for Korean Adults, Korean J Community Nutrition, 12(6): 838-853, 2007
    S.M. Son, Y.S. Park, W.J. Lim, S.B. Kim, Y.S. Jeong,, Sodium Intakes of Korean Adults with 24-hour Urine Analysis and Dish Frequency Questionnaire and Comparison of Sodium Intakes According to the Regional Area and Dish Group, Korean J Community Nutrition, 12(5): 545-558, 2007
    K.S. Shim, S.B. Kim, C.S. Na, G.H. Park, Supplementation of taurine and <bata>-cyclodextrin to mice administered with ethanol restores lipid metabolism and damaged liver, Nutrition research, 27(4): 241-244, 2007
    S.B. Kim, M.J. Jeong, C.Y. Kim, A Study on Nutritional Status after Gastrectomy of Gastric Cancer Patients in Jeonbuk Province, Korean J Community Nutrition, 11(6): 785-792, 2006
    S.B. Kim, H.S. Eom, M.J. Jeong, A Study on Nutrition Knowledge, Dietary Attitude, Food Habit of Middle School Students in Chonbuk Area, Korean J Community Nutrition, 10: 574-581, 2005
    S.B. Kim, K.S. Shim, G.H. Park, Effects of taurine supplementation on mitochondrial function in chronic ethanol administered rats, Journal of Community Nutrition, 7(3): 163-168, 2005

     

Professor Jeong-Ok Rho, Ph. D
Major : Food service management
Phone : 82-63-270-4135
E-mail : jorho (at) jbnu.ac.kr

Academic career

1987  

Bachelor Home Economics Department of Food & Human Nutrition, Inha University

1997    

Diplom oec.troph. Department of Nutritional Science and Home Economics. Justus-Liebig-University. Giessen. Germany

1999        

Doctor oec.troph Department of Agriculture, Nutritional Science and Home Economics. Environmental Management, Justus-Liebig University, Giessen, Germany

1999-2002    

Postdoctoral Research Associate, Institute of Home Economics and Consumer Research, Justus-Liebig University, Giessen, Germany

2003-2007  

Assistant Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

2007-2010    

Associate Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

2010-present    

Professor Dept. of Food Science & Human Nutrition, College of Human Ecology, Chonbuk National University

Subject

    Food service in institutions
    Food service administration & management
    Meal Management
    Experimental Food Preparation
    Principles of Food Preparation

Publications

    J.O. Rho. et. al. Analysis of taste adjectives of traditional cooked rice, noodles, porridge and rice cakes by sensory evaluation. J East Asian Soc Dietary life, 24(1) 1-11 (2014)

    J.O. Rho, J.S. Lee. Selected data on the weight control behaviour of Korean students in Jeonju/South Korea. Ernahrungs-Umschau, 61(1) 12-18 (2014)

    J.O. Rho et. al. A study on adjectives for sensory evaluation of taste in Korean language. Korean J Science of Emotion & Sensibility 16(4) 493-502 (2013)

    J.O. Rho, J.S. Lee. Selected data on the dietary habits of Korean students Jeonju/South Korea. Ernahrungs-Umschau, 60(11) 194-200 (2013)

    J.O. Rho, J.H. Ryu. 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)

    J.O. Rho, Use of environmaentally friendly agricaltural products pricate households, Ernahrungs-Umschau, 59(12), 684-689(2012)

    J.O. Rho et. al, 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)

    J.O. Rho, Utilization of environmentally-friendly agricultural products in School food services in Korea, Ernahrungs-Umschau, 58(7), 360-365. (2011)

    J.O. Rho Schulverpflegung auf koreanisch. Schulverpflegung, 4:58-59, 2011


Books

    J.O. Rho, Y.S. Lee. Barley Food Guidebook, 2010

    J.O. Rho, S.K. Han. Korean Food Culture and preparation, 2010

    J.O. Rho. Stakeholdermanagement im Gemeinschaftsverpflegungsbetrieb, Dietmar Braenig(Hg.): Der Grosshaushalt im Versorgungsverbund, Schneider Verlag Hohengehren(ISBN 978-3-8340-0240-2), Germany, pp.154-164
    J.O. Rho. Qulitätsmanagement in Verpflegungsbetrieben - Erstellung von Checklisten zur Qualitätskontrolee in einer Mensa, Schriftenreihe zur Wirtschaftslehre des Haushalts, Nr. 21, Institut für Wirtschaftslehre des Haushalts und Verbrauchsforschung, 2000, Giessen, Germany
    J. Bottler, J.O. Rho. Qulitätsmanagement in Verpflegungsbetrieben, Studien in einer Mensa, 2000, Giessen, Germany

     

Associate professor Sang-Ho Baik, Ph. D
Major : Functional Food Molecular biology
Phone : 82-63-270-3857
E-mail : baiksh (at) jbnu.ac.kr

Academic career

1994

Chonbuk National University, Food Science and Technology, (B.S.)

1996

Chonbuk National University, Food Science and Technology, (M.S.)

2000. 9  

Hokkaido University, The department of Agricultural Chemistry (Lab. Of Applied microbiology), (Ph.D.)

2003. 3

Marine Biotechnology Institute (Japan), Post-doc

2006. 3  

National Institute of Technology and Evaluation, Biotechnology center (Japan), Senior researcher

2007. 9

Korea Atomic Energy Research Institute, Senior researcher

2009.10 Chonbuk National University, Food Science and Human Nutrition, full time lecturer

2012-Present

Chonbuk National University, Food Science and Human Nutrition, Associate professor

Subject

    Food microbiology
    Lab in microbiology
    Food hygienics
    Food processing & Preservation

    Food enzymology

Publications 

    Baik S-H. et al. Identification of novel non-metal haloperoxidases from the marine metagenome, J. Microbiol. Biotechnol. (2014)
    Baik et al. Physiochemical and functional characteristics of a novel fermented Pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria, Food Sci. Biotechnol. (2014)
    Baik et al. Exopolysaccharide produced by Pediococcus acidilactici M76 isolated from the Korean traditional rice wine, Makgeolli, J. Microbiol. Biotechnol. (2013)
    Baik et al. Optimal production of exopolysaccharide by Bacillus licheniformis KS-17 isolated from Kimchi, Food Sci. Biotechnol. (2013)
    Baik et al. ε鷹(Taraxacum mongolicum H.) ̿ ɼ ɼ , J. East Asian Soc. Dietary Life (2013)
    Baik et al. Effects of O2-Hydrogel on Wound Healing in Diabetic Mice, Philipp. J. Vet. Med. (2012)
    Baik et al. Effects of O2-Hydrogel on Wound Healing in Diabetic Mice, Philipp. J. Vet. Med. (2012)
    Baik et al. Genistein combined with exercise improves lipid profiles and leptin levels in C57BL/6J mice fed a high fat diet. Food Sci. and Biotechnol. (2007)
    Baiket al. Preparation and Characterization of Oxygen Generation (OG) Hydrogels Using gamma-Ray Irradiation Crosslinking, Macromolecular Research (2012)
    Baik et al. Mutation of the invF Gene Encoding a Salmonella Pathogenicity Island (SPI1) Activator Increases Expression of the SPI2 Gene, sseA, J. Microbiol. Biotechnol (2012) Baik et al. Optimal production of L-threo-2,3-dihydroxyphenylserine (L-threo-DOPS) on a large scale by diastereoselectivity-enhanced variant of L-threonine aldolase expressed in Escherichia coli, Prep. biochem. and Biotechnol. (2012)
    Baik et al. Exopolysaccharide produced by Bacillus licheniformis strains isolated from Kimchi, J. Gen. Appl. Microbiol. (2011)
    Baik et al. Preparation of Fermented Sugar-soaked Black Soybean Snacks (FSBSS) and Characterization of Their Quality Changes, Food Sci. Biotechnol. (2011)
    Baiket al. Ϻ ѱ θܱؿ ġ Ȱ, Korean J Nutr. (2011)
    Baik et al. Synthesis and Properties of Hyaluronic Acid Containing Copolymers, Macromolecular Research. (2011)
    Baik et al. ħ ǰ ɼ ȭ. J Korean Soc Food Sci Nutr. (2011)

Books  

    Effective DNA shuffling methods for enzyme evolution. In "Enzyme functionality: Design, engineering and screening". Marcel dekker (2004)  

A patent roll  

    Baik et al. "Vinegar of fermented pepper leaf with increased AGI activity and method for preparing the same" Korea patent 10-2014-0005443 (2014)
    Baik et al. "Method for producing low-salt soy sauce using yeast strains from traditionally fermented soybean products" Korea patent 10-2013-0123330 (2013)
    Baik et al. Hydrogels for wound or ulcer dressings comprising enzymes and preparation method thereof Korea patent 10-2012-0072063 (2013)
    Baik et al. "Yeast strains having high productivity of alcohol from traditionally fermented soybean products, and uses thereof" Korea patent 10-2013-0123327 (2013)
    Baik et al. Manufacturing Method of Blueberry Wine Korea patent 10-2013-0076674 (2013)
    Baik et al. Manufacturing Method for Distilled Liquor Using Pear and mulberry Korea patent 10-2013-0076671 (2013)
    Baik et al. Fermented Organic Rubus Coreanus Vinegar With Antioxidative Function And Process Of Preparing The Same Korea patent 10-2013-0005982
    Baiket al. Debaryomyces hansenii having high productivity of gammaaminobutyric acid from traditionally fermented soybean products, and uses thereof Korea patent 10-2013-0062213 (2013)
    Baik et al. Novel species-specific oligonucleotide PCR primer for the molecular biological detection of the economically motivated adulteration red pepper powder Korea patent 10-2013-0050879 (2013)
    Baik et al. Method for preparing fermented beverage using Taraxacum coreanum and fermented beverage prepared by the same Korea patent 10-2012-0051807 (2012)
    Baik et al. Novel strain of Pediococcus acidilactici M76 and exopolysaccharide produced from the same Korea patent 10-2012-0025644 (2012)
    Baiket al. "Manufacturing method of a fermented sugar-soak blackbean snacks" Korea patent 10-2011-0118329 (2011)
    Baik et al. "Exopolysaccharides with antioxidant and antiaging activity produced by Bacillus sp. strains isolated from kimchi, a fermented korean food and the method for manufacturing the same Korea patent 10-2011-0122048 (2011)
    Baik et al. Novel Cinnamoyl esterase from Lactobacillus Acidophillus Korea patent 10-2011-0138994 (2011)
    Baik et al. Novel Cinnamoyl esterase from Lactobacillus Acidophillus Korea patent 10-2011-0138994 (2011)
    S. H. Baik et al Manufacturing method of a fermented sugar-soak blackbean products Korea patent 10-2010-0037865 (2010)
    S. H. Baik et al A manufacturing method for exopolysaccharides with antioxidant and antiaging activity produced by Bacillus sp. strains isolated from Korea fermentated food, Kimchi" Korea patent 10-2010-0037865 (2010)
    S. H. Baik et al  "Gene for L-threonine aldolase with high diastereoselectivity from Ensifer arboris" Japan patent 2005-245871  (2005)
    S. H. Baik et al "Gene for thermostable L-threonine aldolase from Streptomyces coelicolor A3(2)" Japan patent 2005-245873 (2005)
    S. H. Baik et al  Gene for L-threo type high diastereoselective L-threonine aldolase"  Japan patent 2005-245870 (2005)
    S. H. Baik et al Synthesis method for L-threo-3,4-dihydroxyphenylserine" Japan patent 2005-245865 (2005)
    S. H. Baik et al "Isolation mehtod for novel halo-peroxidase genes from natural sources" Japan patent 2003-148640 (2003)
    S. H. Baik et al cloning of novel halo-peroxidase and it manufacturing method Japan patent 2003-148607(2003)
    S. H. Baik et al P450 monooxygenase for bioconversion of alkane Japan patent 2003-301294 (2003)
    S. H.Baik et al Novel glucose oxidase mutant gene Japan patent 2002-128309  (2002)



Associate professor Hyun Ah Jung, Ph. D
Major : Analysis of food and nutrition
Phone : 82-63-270-4882
E-mail : jungha (at) jbnu.ac.kr

Academic career

    1992-1996

    Bachelor of Science, Ewha Womans University, Seoul, Korea.  Food and Nutrition

    1996-1998

    Master of Science, Pukyong National University, Busan, Korea

    2000-2003

    Ph.D., Pukyong National University, Busan, South Korea

    2003-2005

    post-doctoral researcher, Korea Maritime University

    2005-2006
     

    Post-doctoral researcher, Ohio State University & University of Illinois at Chicago (USA)

    2006-2010

    post-doctoral researcher, Pukyong National University

    2010-2014

    Assistant professor, Chonbuk National University

    2014-Present

    Associate professor, Chonbuk National University

Subject 

    Food Chemistry I & II
    Food Analysis Lab.
    Organic Chemistry
    Food & Natural Product Chemistry
    Naturally Occurring Bioactive Compounds
    Interactions of Food Ingredients
    Introduction to Food toxicology

Publications 

    Islam MN, Choi SH, Moon HE, Park JJ, Jung HA, Woo MH, Woo HC, Choi JS. The inhibitory activities of the edible green alga Capsosiphon fulvescens on rat lens aldose reductase and advanced glycation end products formation. Eur J Nutr. 53, 233-242, 2014.

    Jung HA, Jung HJ, Jeong HY, Kwon HJ, Ali MY, Choi JS. Phlorotannins isolated from the edible brown alga Ecklonia stolonifera exert anti-adipogenic activity on 3T3-L1 adipocytes by downregulating C/EBP and PPAR. Fitoterapia, 260-269, 2014.

    Choi JS, Nurul Islam M, Yousof Ali M, Kim EJ, Kim YM, Jung HA. Effects of C-glycosylation on anti-diabetic, anti-Alzheimer's disease and anti-inflammatory potential of apigenin. Food Chem Toxicol. 64, 27-33, 2014.

    Jung HA, Jin SE, Ahn BR, Lee CM, Choi JS.Anti-inflammatory activity of edible brown alga Eisenia bicyclis and its constituents fucosterol and phlorotannins in LPS-stimulated RAW264.7 macrophages. Food Chem Toxicol. 59, 199-206, 2013.

    Islam MN, Ishita IJ, Jin SE, Choi RJ, Lee CM, Kim YS, Jung HA, Choi JS. Anti-inflammatory activity of edible brown alga Saccharina japonica and its constituents pheophorbide a and pheophytin a in LPS-stimulated RAW 264.7 macrophage cells. Food Chem Toxicol. 55, 541-548, 2013.

    Jung HA, Islam MN, Lee CM, Oh SH, Lee S, Jung JH, Choi JS. Kinetics and molecular docking studies of an anti-diabetic complication inhibitor fucosterol from edible brown algae Eisenia bicyclis and Ecklonia stolonifera. Chem Biol Interact. 206, 55-62, 2013.

    Nurul Islam M, Jung HA, Sohn HS, Kim HM, Choi JS. Potent -glucosidase and protein tyrosine phosphatase 1B inhibitors from Artemisia capillaris. Arch Pharm Res. 36, 542-552, 2013.

    Yoon JS, Kim HM, Yadunandam AK, Kim NH, Jung HA, Choi JS, Kim CY, Kim GD. Neferine isolated from Nelumbo nucifera enhances anti-cancer activities in Hep3B cells: Molecular mechanisms of cell cycle arrest, ER stress induced apoptosis and anti-angiogenic response. Phytomedicine. 20, 1013-1022, 2013.

    Jung HA, Cho YS, Oh SH, Lee S, Min BS, Moon KH, Choi JS. Kinetics and molecular docking studies of pimarane-type diterpenes as protein tyrosine phosphatase (PTP1B) inhibitors from Aralia continentalis roots. Arch Pharm Res. 36, 957-965, 2013.

    Ahn BR, Moon HE, Kim HR, Jung HA, Choi JS. Neuroprotective effect of edible brown alga Eisenia bicyclis on amyloid beta peptide-induced toxicity in PC12 cells. Arch Pharm Res. 35(11):1989-1998 (2012). (SCIE)

    Jung HA, Islam MN, Lee CM, Jeong HO, Chung HY, Woo HC, Choi JS. Promising antidiabetic potential of fucoxanthin isolated from edible brown algae, Eisenia bicyclis and Undaria pinnatifida. Fisheries Science 78:927-934 (2012). (SCI)

    Islam MN, Choi RJ, Jin SE, Kim YS, Ahn BR, Zhao D, Jung HA, Choi JS. Mechanism of anti-inflammatory activity of umbelliferone 6-carboxylic acid isolated from Angelica decursiva. J Ethnopharmacol. 144(1):175-181(2012). (SCI)

    Jung HA, Park JJ, Islam MN, Jin SE, Min BS, Lee JH, Sohn HS, Choi JS. Inhibitory activity of coumarins from Artemisia capillaris against advanced glycation endproduct formation. Arch Pharm Res 35(6):1021-1035 (2012). (SCIE)

    Moon HE, Ahn BR, Jung HA, Choi JS. Inhibitory activity of Ecklonia stolonifera and its isolated phlorotannins against Cu2+-induced low-density lipoprotein oxidation. Fisheries Science 78:927-934 (2012). (SCI)

    Jung HA, Moon HE, Oh SH, Kim BW, Sohn HS, Choi JS. Kinetics and molecular docking studies of kaempferol and its prenylated derivatives as aldose reductase inhibitors. Chem Biol Interact. 30,197(2-3):110-8 (2012). (SCI)

    Jung HA, Jin SE, Min BS, Kim BW, Choi JS. Anti-inflammatory activity of Korean thistle Cirsium maackii and its major flavonoid, luteolin 5-O-glucoside. Food Chem Toxicol. 50(6):2171-9 (2012). (SCI) 4 (SCI(E))

    Jung HA et al. Extraction and identification of three major aldose reductase inhibitors from Artemisia montana. Food Chem Toxicol. 49(2):376-384 (2011) 7 (SCI(E))

    Jung HA et al. Molecular docking studies of phlorotannins from Eisenia bicyclis with BACE1 inhibitory activity. Bioorg Med Chem Lett. 20(11):3211-3215 (2010) 6 (SCI(E))

    Jung HA et al. Quantitative HPLC analysis of two key flavonoids and inhibitory activities against aldose reductase from different parts of the Korean thistle, Cirsium maackii. Food and Chemical Toxicology, 47(11): 2790-2797 (2009) 4 (SCI(E))

    Jung HA et al. Inhibitory effects of Nelumbo nucifera leaves on rat lens aldose reductase, advanced glycation endproducts formation, and oxidative stress. Food Chem Toxicol. 46(12):3818-3826 (2008) 6 (SCI(E))

     

LABORATORY

Animal Lab.

diet prescription of animal model, breeding of animal model  
testing of functional food for the obesity and diabetes in animal model


Nutrition Lab.

general biochemistry lab works   (Total lipid, cholesterol, HDL-cholesterol, TG, GOT, GPT, Glucose) 
Carnitine Assay  
CPT-I activity


Nutrition Lab.

molecular works    : Southern Blotting, Northern Blotting


Nutrition Education & Counseling Lab

Development of Nutrition Education & Counseling Program for Health Care through The Life Span  
Development of Nutrition Education & Counseling Program for Prevention of Degenerative Diseases  
Development of Nutrition Education Program & Counseling for Care of Degenerative Diseases  
Development of Nutrition Education & Counseling Media (Leaflet, Pamphlet, Book, Poster etc.) 


Culinary practice

World cuisines programs : Korean, Oriental and Western Style Menus  
Foodstylist programs : Korean, Oriental and Western Style Menus


Cookery Science

Study on the foodservice management-concept for the foodservice industry, restaurants and hotels 
Development of menu-recipes and evaluation of quality characteristics for the foodservice industries
Study on the HACCP and its implemention
Development, education of traditional Korean food & menus


Lab of Food Microbiology

Food microbiology laboratory is working on development of novel functional foods or valuable substances by modern biotechnology tools. The project focuses on screening and characterizing of novel microorganisms as well as improvement of industrially important enzymes by directed evolution in order to establish efficient process of high value-added compounds by microbial fermentation or enzymatic reaction.


Lab of analysis of food and nutrition

Quantitative and qualitative analysis of food components, including carbohydrate, protein, and lipid.
Extraction and isolation of bioactive components from foods and natural products as well as evaluation of its biological activities.