Bio-Convergence Research for Food Safety 
Professor Chang Yoon-jee of Kookmin University's Department of Food and Nutrition leads the Food Bio-Convergence Lab, conducting diverse research aimed at developing high-quality foods that are safe for human consumption. Recently, she has been particularly focused on developing eco-friendly technologies using bacteriophages, which selectively eliminate specific bacteria, to address the problems of antibiotic-resistant bacteria and food poisoning bacteria.
She is currently researching more practical and effective food safety management technologies by developing bacteriophages into various formulations such as powder, film, and hydrogel for application in food.

 

Challenges in a Practical Research Environment 
Professor Chang cites "a practical research environment enabling collaboration with industry" as Kookmin University's greatest strength. Research opportunities linked to the field give researchers confidence and increase the potential for the actual application of research outcomes. In this environment, the professor is deeply passionate about both education and research.

 

Connecting Cutting-Edge Bio-Technology to Food 
Recently, the research team has also been accelerating research on microbiome-based lactic acid bacteria formulation. They are developing customized lactic acid bacteria formulations that can be easily consumed by everyone from infants and young children to the elderly, and are also actively conducting research on antimicrobial and antiviral polymer composite materials. Research on virus control materials, which has become even more critical since COVID-19, is part of this effort, expanding applications beyond food to various other fields.

Developing Technology for the Global Market 
Professor Chang states, "Developing materials with global competitiveness is key in the future food industry," emphasizing the importance of securing technological capabilities to practically apply specialized materials like bacteriophages to the food industry. Her research team is continuously challenging themselves to develop high value-added technologies suitable for the global market.

Sincere Advice for the Food Industry 
"The food industry is much like a 'steady seller'. There is continuous societal demand, and it is directly linked to individual health, making the research highly rewarding." Professor Chang encourages students to take on challenges with pride, cheering them on to grow into talents equipped with creativity, curiosity, and a challenging spirit.

Educational Strengths of the Department of Food and Nutrition 
Kookmin University's Department of Food and Nutrition helps students choose diverse career paths based on an educational curriculum that converges food science, biotechnology, and nutrition. Professor Chang evaluates it as "an optimal environment for growing into experts equipped with scientific knowledge and practical skills."

A Lab Where Professor and Students Grow Together 
Professor Chang states, "I hope my students will grow into world-class experts in the fields of food safety and bacteriophage research," and is dedicated to education and research based on the philosophy that the growth of the lab is synonymous with the growth of its students.

Professor Chang Yoon-jee's Research Lab Introduction Page
Kookmin University, Department of Food and Nutrition Homepage