- COMES - Newport
Dr. Runfang Guo is a visiting professor from Department of Bioengineering, College of Food Science and Technology, Agricultural University of Hebei, Baoding City, Hebei Province, PR China. Her areas of study are Seafood Microbiology and Safety. Her hobbies are traveling and reading. Her husband, Baosheng Shi, has joined her in the US. She will be at the Seafood Lab until April 2016.
Dr. Hahm received his Ph.D degree at Cornell University. His research is focused on the application of biotechnological techniques for the development of food products. Currently, he works on the antimicrobial peptides produced from fermenting bacilli and the optimization of processing methods for soybean paste with fish.
Young Tae Hahm, Ph.D.
Professor, Dept. of Biotechnology
Chung Ang University
I am from South Korea. I am pursuing a Master’s degree in Food Science and Biotechnology at Kangwon National University. I came to OSU Seafood Lab as a visiting student to study surimi. I enjoy swimming and listening to music.
She was born in Ubonratchatani located in the northeastern part of Thailand. She finished B.S. in food science and technology from Thammasart University. After graduation in 1997, She worked in department of Q.C. & Q.A. at a food company for 5 years. She decided to pursue M.S. in Food Technology at Khon Kaen University and graduated in 2007. She then was a lecturer at Nakhon Phanom University. In 2008, she received a Thai government scholarship to study Ph.D. program at Food Technology, Khon Kaen University, while she is able to keep the position.
She has been a visiting student in Dr. Jae Park’s lab at OSU for 11 months. She will go back to Thailand at the end of June. Her research focuses on biochemical properties of tuna hydrolysate including Angiotensin-I-converting enzyme as affected by various exogenous enzymes.
Dr. Liu received his Ph.D. degree at Huazhong Agricultural University. His research is focused on the freshwater aquatic product processing, fresh-keeping, safety control and comprehensive utilization of byproducts. Currently, he is working on the aggregation of myofibrillar protein and its effect on gel properties.
Dr. Liu began her career as food scientist in 1992 and has spent over 20 years in food science teaching, research and extension service. Dr. Liu’s work has been focused on seafood safety and processing has successfully obtaining external funding to support multidisciplinary research in seafood safety and quality, and value-added product development. She has edited/co-edited 5 books, co-authored 15 book chapters, had 10 patents, and published over 70 peer-reviewed articles. As a certified Seafood HACCP Qualified Trainer and Seafood Sanitation Control Procedures (SCP) Trainer, Dr. Liu has also actively engaged in Seafood HACCP and Seafood Sanitation Training Program, and provided a variety of extension service to seafood communities.
Dr. Liu’s research on development of novel post-harvest technologies to reduce pathogen contamination to ensure seafood safety has been achieving worldwide recognition and impact. She was invited to attend the Joint FAO/WHO Expert Meeting on the Risk Assessment Tools for Vibrio parahaemolyticus and Vibrio vulnificus Associated with Seafoods, and elected as a Life Time Honored Member of Phi Tau Sigma. In addition, she has been invited to serve as a Steering Committee Member of the UNESCO/IOC/WESTPAC Project on Toxic Marine Organisms and Their Toxins, Academic Member of the Joint FAO/WHO Electronic Expert Group on Assessment of the Public Health Risk due to the presence of Salmonella in bibalve mollusks, and Receiving Editor of Journal of Aquatic Food Product Technology.
Ph. D. Degree: Food Science, Ocean University of China.
Category: Associate Professor
Organism: Zhejiang Ocean University
Institution: College of Food and Pharmacy
Department: Processing and Storage of Aquatic Products
Address: No.1, Sea Road, Lincheng District, Zhoushan, 316000, China
Phone: +86 580 2554781
Fax: +86 580 2554781
E-mail: firstname.lastname@example.org / email@example.com
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