Dojin Ryu

Dr. Dojin Ryu is a Professor of Food Toxicology, Division Director of Food, Nutrition and Exercise Sciences, and Chair of the Department of Nutrition and Exercise Physiology at the University of Missouri School of Medicine. His research lab investigates naturally occurring toxicants (particularly mycotoxins), their interactions with food processing, and mitigation strategies for foodborne risks.

Education:

• Ph.D., Food Science and Technology, University of Nebraska-Lincoln (1997)
• M.S., Food Science and Human Nutrition, University of Missouri (1992)
• B.S., Food Science and Technology, Korea University (1989)

Research Focus: His work spans mycotoxin chemistry, oxidative stress mechanisms, food processing impacts on toxins, and culturally adapted food safety education for Deaf/hard-of-hearing communities. Key projects include ochratoxin A toxicity reduction through biochemical interventions and processing optimization in cereals.

Publication Trends: Recent articles (2019-2024) focus on ochratoxin A detoxification strategies (extrusion, steaming, alkaline treatments), molecular toxicity pathways in liver/kidney cells, analytical method development for contaminants, and probabilistic models for foodborne pathogen risks. Research consistently integrates food chemistry, toxicology, and practical safety applications.

Leadership & Labs: Directs interdisciplinary research in food toxicology and oversees departmental operations in nutrition/exercise physiology. No awards, grants, or students are detailed in available sources.