معرفی
Geunpyo Hong is a Professor at the Department of Food Science and Biotechnology, Sejong University, Korea. He previously held academic positions at Jeju National University (Professor, 2014-2015), Konkuk University (Research Professor, 2012-2013), and conducted postdoctoral research at University of Saskatchewan (2010-2012), University of Kentucky (2009-2010), and Chonnam National University (2008-2009).
- Ph.D. in Agriculture, Konkuk University (2008)
- M.S. in Agriculture, Konkuk University (2003)
- B.S. in Agriculture, Konkuk University (2001)
His research focuses on advanced food processing technologies including:
- Nonthermal sterilization using subcritical water and high-pressure systems
- Supercooling and flash freezing for food preservation
- Plant-based meat analogue development
- Biomass conversion through thermochemical and enzymatic methods
- Protein hydrolysis and functional food ingredient extraction
Recent publications highlight trends in subcritical water hydrolysis (rice husks, spent coffee grounds, sea lettuce), plant-based meat substitutes (soy/mung bean proteins), and high-pressure food processing applications. His work bridges food chemistry, bioprocessing, and sustainable material conversion.
Scientific recognition includes:
- Best Paper Award, Korean Society of Food Engineering
Professor Hong actively contributes to food science through editorial roles in Food Science and Animal Resources (2018-present) and Food Science and Biotechnology (2024-present). His laboratory develops technologies for muscle food preservation, bioactive compound extraction, and plant protein texturization.
