As a food safety engineer, Dr. Jeong has been studying and developing nonthermal/thermal food safety intervention technologies, cleaning/sanitation of equipment and environment, microbial inactivation/growth modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on low-moisture food safety, food irradiation, and process optimization and scale-up of innovative technologies related to :
- Developing Salmonella Control Strategies for Spray-Dried Powders (Federal).
- Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
- Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
- Developing Nonaqueous Cleaning Technology for Commercial Low Moisture Food Ingredients Processing Equipment (Private)
- Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
- Otheresture Food Ingredients.Enhancing Commercialization of Low-energy X-ray Food Irradiator (State)
