• Prof.마재형

    직위 또는 학위 :교수

    Tel : 044-860-1431

    E-mail :

    연구분야 : 융합미생물학


  • In March of 2010, Prof. Jae-Hyung Mah joined the faculty of Korea University (Sejong Campus) as an assistant professor in the Department of Food and Biotechnology.

    Prof. Mah began his scientific career as a food microbiologist, receiving his M.S. degree in Bioengineering and Technology at Korea University in 1996. He then joined a company manufacturing foodstuffs as a researcher and worked on food safety for a year and half. After that he transferred to the Animal Resources Research Center at Konkuk University and again to the Center for Electro- and Photo-responsive Molecules at Korea University. In February 2004, he received Ph.D. degree in Life Science and Biotechnology at Korea University, his thesis being Evaluation and Reduction of Biogenic Amines in Korean Traditional Fermented Foods. In November 2004, he joined Prof. Yu’s laboratory in the Department of Food Microbiology and Toxicology at the University of Wisconsin-Madison to study the regulatory mechanisms of fungal growth, sporulation and mycotoxin production in Aspergillus nidulans and A. fumigatus through classical and reverse genetic approaches. In September 2006, he took another postdoctoral position in Prof. Tang’s laboratory in the Department of Biological Systems Engineering at the Washington State University in Pullman. His research focused on the microbiological studies on Clostridium sporogenes spores in support of validation of thermal sterilization processes.

    Currently, Prof. Mah is continuing to search for clues on how to resolve current and emerging food safety issues and improve the nutritive content, quality and value of fermented foods in Korea.