Seockmo Ku

Seockmo Ku is an Associate Professor in the Department of Agricultural and Biological Engineering at Texas A&M University's College of Agriculture & Life Sciences. He holds dual bachelor's degrees in Molecular Biology and Food & Nutrition from Catholic University of Korea, an M.S. in Food & Nutrition from Seoul National University, and a Ph.D. in Agricultural & Biological Engineering from Purdue University.

His research focuses on probiotics, fermentation science, and functional foods, with particular emphasis on microbiome modulation, food safety innovations, and biotechnological applications. Dr. Ku has pioneered studies on probiotic efficacy in halitosis treatment, pathogen mitigation strategies, and sustainable antibiotic waste management. He also investigates novel methods for enhancing food processing efficiency through ultrasound and freeze-thaw techniques.

Dr. Ku serves as Associate Editor for Probiotics and Antimicrobial Proteins and Microbial Cell Factories, and contributes to editorial boards of Frontiers in Microbiology and CyTA – Journal of Food. His work bridges fundamental microbiology with applied food science, addressing challenges at the intersection of human health, environmental sustainability, and agricultural productivity.

Recent research trends show increasing focus on probiotic mechanisms for chronic health conditions, advanced food safety technologies, and microbiome-driven solutions for gastrointestinal disorders. His studies also explore the application of tissue clearing techniques for anatomical research and the optimization of cover crops for soil health preservation.

Dr. Ku's interdisciplinary approach integrates engineering principles with biological systems, emphasizing translational research from lab discoveries to practical food industry applications. He actively collaborates with international institutions, maintaining strong ties with South Korean food biotechnology sectors through prior industry experience at CJ CheilJedang.