Ph.D. Food Science and Technology, Texas A&M University, U.S.A. 1991
M.Sc. Food Engineering, University of Massachusetts, Amherst, U.S.A. 1982
B.Sc. Food Engineering, Yonsei University, Korea 1980

1996 -Present: Associate Professor. Department of Biotechnology, Yonsei University, Korea.
1991 - 1996: Assistant Professor. Department of Food and Biotechnology, Yonsei University, Korea.
1982 - 1991: Senior Research Scientist, Food R&D Center, Cheiljedang Corp., Korea.

Food Processing Technology. Specific areas of interest include:

  1. Application of high-pressure technology to food processing for the inactivation of enzymes and reduction of microorganisms.
  2. Application of ohmic and microwave technology to thawing of frozen foods.
  3. Design and optimization of microencapsulation process. This includes controlled release, time-dependant release, pH-sensitive release, and temperature-dependent release.

  1. Jong-Kyung Lee and Jiyong Park. Rapid thawing of frozen meat by 915 MHz microwave. Korean J. Food Sci. Technol. 31(1), 54-61 (1998)
  2. Cheol-Goo Yun, Do Hyun Lee and Jiyong Park. Ohmic thawing of a frozen meat chunk. Korean J. Food Sci. Technol. 30(4), 842-847 (1998)
  3. Kwanpyo Hong and Jiyong Park. Effects of high hydrostatic pressure on the shelf life and quality of dongchimi. Korean J. Food Sci. Technol. 30(3), 602-607 (1998)
  4. Kwanpyo Hong and Jiyong Park. Changes in microorganisms, enzymes and texture of dongchimi by high hydrostatic pressure treatment. Korean J. Food Sci. Technol. 30(3), 596-601 (1998)
  5. Byonki Kim, Kwanpyo Hong and Jiyong Park. Improvement in storage stability of danmooji (salted radish) by high hydrostatic pressure and heat treatment. Korean J. Food Sci. Technol. 30(1), 132-138 (1998)
  6. Nam, K.H., Ryu, O.H., Park, J., Shin, C.S. Effects of anoxic conditions on the enzymatic conversion of D,L-2-amino-thiazoline-4-carboxylic acid to L-cystine. Acta Biotechnol. 19(2), 185-193 (1997)
  7. K.S. Rhee, J. Park, K.S. Kwon, Y.A. Ziprin and K.C. Rhee. Characteristics of expanded extrudates containing nonmeat ingredients and lamb, pork, or beef. J. Muscle Foods 8, 347-356 (1997)
  8. Hye-Suk Yun, Seok-Jun Park and Jiyong Park. Effect of a combination treatment of high hydrostatic pressure and carbonation on the quality of Valencia orange juice. Korean J. Food Sci. Technol. 29(5), 974-981 (1997)
  9. Hyun-Jeong Kim and Jiyong Park. Ice nucleating activities of ice nucleation-active bacteria sterilized with heat, pressure and irradiation, and their thermophysical effects on water. Korean J. Food Sci. Technol. 29(2): 326-336 (1997)
  10. Kyung-Hyun Sohn, Jae-Kag Lim, Un-Young Kong, Jiyong Park, and Akinori Noguchi. High pressure inactivation of alliinase and its effects on flavor of garlic. Korean J. Food Sci. Technol. 28(3): 593-599 (1996)
  11. Chung, H.-Y., Park, J., Kim, J.-H. and Kong, U.-Y. Preparation of sorbitol fatty acid polyesters, potential fat substitutes: Optimization of reaction conditions by response surface methodology. J. Am. Oil Chem. Soc.73(5): 637-643 (1996)
  12. Dong-Un Lee, Jiyong Park, Jungil Kang and Ick-Hyun Yeo. Effect of high hydrostatic pressure on the shelf-life and sensory characteristics of Angelica keiskei juice. Korean J. Food Sci. Technol. 28(1): 105-108 (1996)
  13. Dong-Un Lee, Jiyong Park, Yunbom Lee and Ick-Hyun Yeo. Inactivation of microorganisms and browning enzymes in Angelica keiskei juice using high hydrostatic pressure. Korean J. Food Sci. Technol. 27(6): 991-996 (1995)
  14. Hyun-Jeong Kim and Jiyong Park. A study on the sterilization of ice nucleation active bacteria for application to foods. J. Eng. Res. Inst.  27(1):103-112 (1995)
  15. Byongki Kim and Jiyong Park. Use of extruder in soymilk production to improve flavor and yield. Food and Biotech. 4(1): 55-59 (1995)

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