Jae Hyung Mah

Biography

Jae Hyung Mah has completed his BS, MS and PhD from Korea University, Republic of Korea and Post-doctoral studies from University of Wisconsin-Madison, USA and Washington State University, USA. He is a Professor of Food and Biotechnology at Korea University (Sejong Campus), Republic of Korea. He has published about 50 papers in reputed journals and has been serving as an Editorial Board Member and referee for several peer-reviewed journals in food science and technology. His researches focus on the analyses of hazardous chemicals and microorganisms in fermented foods and development of novel protective and preservative strategies such as application of genetically designed starter culture to food fermentation and inactivation kinetics of foodborne pathogenic and spoilage microorganisms exposed to chemical, physical and biological intervention treatments. Jae Hyung Mah has completed his BS, MS and PhD from Korea University, Republic of Korea and Post-doctoral studies from University of Wisconsin-Madison, USA and Washington State University, USA. He is a Professor of Food and Biotechnology at Korea University (Sejong Campus), Republic of Korea. He has published about 50 papers in reputed journals and has been serving as an Editorial Board Member and referee for several peer-reviewed journals in food science and technology. His researches focus on the analyses of hazardous chemicals and microorganisms in fermented foods and development of novel protective and preservative strategies such as application of genetically designed starter culture to food fermentation and inactivation kinetics of foodborne pathogenic and spoilage microorganisms exposed to chemical, physical and biological intervention treatments.

Research Interest

Food and Biotechnology