Sanghyup Jeong
Assistant Professor
Department of Biosystems and Agricultural Engineering, College of Engineering
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 which are reflected in various research projects: (As a PI) Understanding Bacterial Dry Tr
Read moreEducation
Licensed Professional Engineer (P. E.), Michigan (#6201061162).
Ph.D., Biosystems Engineering, Michigan State University, 2005.
M.S., Biosystems Engineering, Michigan State University, 1997.
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Read morePublications
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.
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