Sanghyup Jeong
Assistant Professor
Biosystems and Agricultural Engineering (BAE), College of Engineering, College of Agriculture and Natural Resources
Farrall Agricultural Engineering Hall, 524 S Shaw Ln Rm 222
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
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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.
Publications
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.
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.
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.
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.
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