Prof.조태진
Prof.조태진
직위 또는 학위 : 조교수
Tel : 044-860-1433
E-mail : microcho@korea.ac.kr
연구분야 : 식품 및 생활환경 위생·안전성 원천·응용 기술의 개발 및헬스케어 식품·바이오산업 선도 연구
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About Professor
- 직위: 조교수
- 이메일: microcho@korea.ac.kr
- Fax: 044-860-1586
- office: 산학협력관 216 / 044-860-1433
- laboratory: 산학협력관 210, 211 / 044-860-1734 -
Curriculum Vitae
Academic background Ph.D. 고려대학교 일반대학원 생명공학과 식품공학전공 박사
Department of biotechnology, Korea university (2019)B.S. 고려대학교 생명과학대학 식품공학과 학사
Department of food bioscience and technology, Korea university (2013)
Professional Experience 2020.02 ~ Present 조교수, 고려대학교 과학기술대학 식품생명공학과
(Assistant professor, Department of food and biotechnology, College of science and technology,
Korea university)2020.01 ~ Present 분과위원(식품위생안전분과위원회), 한국식품영양과학회
(Member of sub-committee, The Korean society of food science and nutrition)2019.09 ~ 2020.02 연구교수, 고려대학교 BK21+ BT사업단
(Research professor, BK21 PLUS program for biotechnology, Korea university)2019.03 ~ 2019.08 연구교수, 고려대학교 식품생의학안전연구소
(Research professor, Institute of biomedical science & food safety, Korea university)2013.03 ~ 2019.02 연구원·조교, 고려대학교 일반대학원 생명공학과 식품공학전공
(Teaching Assistant, Department of biotechnology, Korea university) -
Research Fields
식품 및 생활환경 안전성 연구실은 식품·환경 내 위해 미생물 및 독성 물질에 대한 기반 연구를 통해 식품·의약학·헬스케어·보건·환경· 화장품·살생물제 등 연계 분야에서 활용될 수 있는 위생·안전성 확보 기술 개발 연구를 수행한다. 이에 동 분야 전문 연구인력 양성 및 해당 산업 진출의 가교 역할을 할 수 있도록 한다.
본 연구실에서는 특히 식품생명공학과의 주요 비전인 ‘기술융합 및 식품 기능·안전 특화를 통한 헬스케어 식품·바이오산업 선도’를 위하여 식품 고유의 기능성과 안전성을 동시에 향상시킬 수 있는 1) 원천·응용 기술의 개발과 이를 통한 2) 헬스케어 분야의 개척을 집중 추진한다.
주요 관심분야 및 추진 중에 있는 세부연구분야는 다음과 같다.
1. 식품·환경 중 식인성·접촉성 감염균 및 위해 대사 산물을 생산하는 미생물의 발굴
2. 식품매개질환 원인균의 특성 연구를 통한 병원성 발현 기작과 위해 분석
3. 미생물 생장·대사·환경저항성·사멸·교차오염 등 고유 특성 분석을 기반으로 한 검출·살균 등 위해 예방·제어 기술 개발
4. 차세대염기서열 분석법 기반의 위해 미생물 생물정보 해독 및 위해도 결정의 핵심 기능·조절 유전자 발굴
5. 푸드슈티컬 및 코스메슈티컬 제품 및 기능성·안전성 향상 기술 개발
6. 연계 산업 현장의 애로 사항 해결을 위한 원천 기술 개발 및 기술 실용화 연구
Food and life-environment safety laboratory focuses on the basic and application researches regarding the risky microorganisms and toxic substances to develop advanced technologies for hygiene and safety. Specialists on research fields including the food, pharmaceutical, healthcare, public health, environment, cosmetic products, and/or biocides will be nurtured and can entry to the relevant industries.
To meet the visions of the department of food and biotechnology in Korea university (Leader of food- and bio-industries based on the convergence technologies specialized for food functionality and safety), technologies for the improvement of inherent functionality and safety of food products will be developed especially for 1) original and application techniques, 2) strategies for pioneering research areas of healthcare.
Main research interests are as follows:
1. Prevalence analysis on the foodborne/contagion pathogens and microorganisms with the risky metabolisms
2. Characterization of pathogens in foods and life-environments for analyzing the mode of action for the pathogenecity
3. Development of risk management strategies especially for the selective detection or decontamination of pathogens based on the inherent characteristics (survival, growth, metabolisms, stress-resistance, inactivation, cross-contamination)
4. Bioinformatics with the next-generation sequencing for the discovery of key functional and/or regulatory genes as the determinant factors on risk levels of microorganisms
5. Development of foodceutical and cosmeceutical products based on the advanced technologies for the product functionality and safety
6. Practical use and commercialization of food technologies overcoming the bottleneck problems in relevant field of industries including the food, pharmaceutical, healthcare, public health, environment, cosmetic products, and/or biocides
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Publications [SCI(E) level]
1 Nam Hee Kim, Tae Jin Cho, Yu Been Kim, Byoung Il Park, Hee Sung Kim, Min Suk Rhee. (2015) Implications for effective food risk communication following the Fukushima nuclear accident based on a consumer survey. Food Control, 50, 304-312. 2 Sun Ae Kim, San Jin Yun, Se Hui Jeon, Nam Hee Kim, Hye Won Kim, Tae Jin Cho, Soon Ho Lee, In Gyun Hwang, Min Suk Rhee. (2015) Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line. Food Control, 53, 1-8. 3 Sun Ae Kim, Se Hui Jeon, Nam Hee Kim, Hye Won Kim, Na Young Lee, Tae Jin Cho, Yu Mi Jung, Soon Ho Lee, In Gyun Hwang, Min Suk Rhee. (2015) Changes in the microbial composition of microbrewed beer during the process in actual manufacturing line. Journal of Food Protection, 78, 2233–22. 4 Tae Jin Cho, Nam Hee Kim, Sun Ae Kim, Ji Hee Song, Min Suk Rhee. (2016) Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce. International Journal of Food Microbiology, 238, 50-55. 5 Sun Ae Kim, Eun Sook Choi, Nam Hee Kim, Hye Won Kim, Na Young Lee, Tae Jin Cho, Jun Il Jo, Soon Han Kim, Soon Ho Lee, Sang Do Ha, Min Suk Rhee. (2017) Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants. Journal of the Science of Food and Agriculture, 97, 1761-17. 6 Nam Hee Kim, Tae Jin Cho, Min Suk Rhee. (2017) Current Interventions for Controlling Pathogenic Escherichia coli. Advances in applied microbiology, 100, 1-47. 7 Tae Jin Cho, Nam Hee Kim, Yoon Ji Hong, ByoungIl Park, Hee Sung Kim, Hyang Gi Lee, Min Kyung Song, Min Suk Rhee. (2017) Development of an effective tool for risk communication about food safety issues after the Fukushima nuclear accident: What should be considered?. Food Control, 79, 17-26. 8 Nam Hee Kim, Tae Jin Cho, Min Suk Rhee. (2017) Sodium chloride does not ensure microbiological safety of foods: Cases and solutions. Advances in applied microbiology, 101, 1-47. 9 Nam Hee Kim, Na Young Lee, Min Gyu Kim, Hye Won Kim, Tae Jin Cho, In Sun Joo, Eun Jung Heo, Min Suk Rhee. (2018) Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Food Research International, 10 Hye Won Kim, Jae Jun Jang, Nam Hee Kim, Na Young Lee, Tae Jin Cho, Soon Han Kim, Min Suk Rhee. (2018) Factors that determine the microbiological quality of ready-to-use salted Napa Cabbage (Brassica pekinensis): Season and distribution temperature. Food Control, 87, 1-8. 11 Doohyun Chung, Tae Jin Cho, Min Suk Rhee. (2018) Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes: A potential of effective natural antibacterial agents. Food Research International, 107, 578-588. 12 Tae Jin Cho, Hye Won Kim, Nam Hee Kim, Sun Min Park, Jeong Il Kwon, Young Jun Kim, Kwang Won Lee, Min Suk Rhee. (2018) New insights into the thermophilc spore-formers in powdered infant formula: Implications of changes in microbial composition during manufacture. Food Control, 92, 464-470. 13 Hye Won Kim, Nam Hee Kim, Tae Jin Cho, Sun Min Park, Soon Han Kim, Min Suk Rhee . (2018) Factors affecting microbiological quality of vegetable- and meat-based meals served at cafeterias in the Republic of Korea. Journal of Food Protection, 81, 1838-1843. 14 Nam Hee Kim, Sun Min Park, Hye Won Kim, Tae Jin Cho, Soon Han Kim, Changsun Choi, Min Suk Rhee. (2019) Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes. Food Microbiology, 78, 18-24. 15 Tae Jin Cho, Min Suk Rhee. (2019) Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula. Food Microbiology, 80, 50-61. 16 Tae Jin Cho, Ji Yeon Hwang, Hye Won Kim, Yong Ki Kim, Jeong Il Kwon, Young Jun Kim, Kwang Won Lee, Sun Ae Kim, Min Suk Rhee . (2019) Underestimated risks of infantile infectious disease from the caregiver's typical handling practices of infant formula. Scientific Reports, 9, 43842. 17 Tae Jin Cho, Min Suk Rhee. (2020) Health functionality and quality control control of laver (Porphyra, Phyropia): Current issues and future perspectives as an edible seaweed. Marine Drugs, 18, 14. 18 Nam Hee Kim, Hye Won Kim, Sun Min Park, Go Hun Seo, Tae Jin Cho, Ha Ry Yu, Soon Han Kim, Jin Hee Hwang, Changsun Choi, Min Suk Rhee. (2020) Virulence patterns and prevalence of seven Enterococcus species isolated from meats and leafy vegetables in South Korea. Food Control, 10. 19 Hye Won Kim, Yae Sle Seok, Tae Jin Cho, Min Suk Rhee. (2020) Risk factors influencing contamination of customized cosmetics made on-the-spot: Evidence from the national pilot project for public health. Scientific Repo 20 Tae Jin Cho, Sun Min Park, Hary Yu, Go Hun Seo, Hye Won Kim, Sun Ae Kim, Min Suk Rhee. (2020) Recent advances in the application of antibacterial complexes using essential oils. Molecules, 25, 1752.
Publications [exc. SCI(E) level]
1 Tae Jin Cho, Dongmin Yang, Byeonghyeok Park, In-Geol Choi, Min Suk Rhee. (2019) Whole-genome sequences of five Geobacillus stearothermophilus strains isolated from processing lines of powdered infant formula. Microbiology Resource Announcements, 8, e01452-18. -
Teaching
*생명공학(Genetic engineering)
*식품법규(Food law)
Lab Members
이름 직분 이메일주소 유지인 석사과정(파견) dbwldls1875@naver.com 최준혁 석사과정(파견) cjh194@naver.com