Sanghyup Jeong

Contact Information

Farrall Agricultural Engineering Hall
524 S Shaw Ln
Room: 222
East Lansing , MI 48824

(517) 432-3463

jeongsa1@msu.edu

Assistant Professor

Biosystems and Agricultural Engineering

Biography

Dr. Jeong’s expertise is in the field of Food Safety Engineering. His research interests are developing nonthermal/thermal food safety intervention technologies, microbial modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on fresh produces/low-moisture food safety, food irradiation, and process optimization/scale-up techniques which are reflected in various research projects:

As a PI

  • Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
  • Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
  • Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
  • Enhancing Commercialization of Low-energy X-ray Food Irradiator (State).

As a Co-PI

  • An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
  • Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
  • Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
  • Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private).
  • Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide).
  • Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group).
    Modeling the Microbiological Effect of Low-Energy X-ray Irradiation on Ground Beef Patties (Private).

Education

  • Licensed Professional Engineer (P. E.), Michigan (#6201061162).
  • Ph.D., Biosystems Engineering, Michigan State University, 2005.
  • M.S., Biosystems Engineering, Michigan State University, 1997.
  • B.S., Mechanical Engineering, Kangwon National University, Republic of Korea, 1993.

Research Interests

  • Developing Nonthermal and Thermal Food Safety Intervention Technologies
  • Microbial Modeling
  • Process Optimization Techniques to Reduce the Risk of Foodborne Disease

Selected Publications

  1. Zeng, W., K. Vorst, W. Brown, B. P. Marks, S. Jeong, F. Perez-Rodriguez, and E. T. Ryser. 2014. Growth of Escherichia coli O157:H7 and Listeria monocytogenes in packaged fresh-cut romaine mix at fluctuating temperatures during commercial transport, retail storage, and display. Journal of Food Protection. 77(2), 197-206.
  2. S. Jeong, E. T. Ryser. 2014. Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation. Food Control. 36(1), 243-247.
  3. Aleid, S. M., K. Dolan, M. Siddiq, S. Jeong, and B. Marks. 2013. Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of dates. International Journal of Food Science and Technology. 48(7), 1453-1459.
  4. Jeong, S., B. P. Marks, E. T. Ryser, and J. B. Harte. 2012. The effect of x-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology. 153(3), 365-371.
  5. Moosekian, S. R., Jeong S., B. P. Marks, E. T. Ryser. 2012. X-ray irradiation as a microbial intervention strategy for food, Annual Review of Food Science and Technology, 3, 16.11-16.18.
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