Sanghyup Jeong

Sanghyup Jeong

Contact Me

Assistant Professor
Department of Biosystems & Agricultural Engineering

Phone:
517-432-3463

Email:

Degrees:
Licensed Professional Engineer (P. E.), Michigan (#6201061162).
B.S., Mechanical Engineering, Kangwon National University (Republic of Korea), 1993.
M.S., Biosystems Engineering, Michigan State University, 1997.
Ph.D., Biosystems Engineering, Michigan State University, 2005.

 

As a food safety engineer, Jeong has been studying and developing non-thermal/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)

Other collaborative projects:

  • Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Federal)
  • Breaking Insect-Related Trade Barriers for the Eastern USA Blueberry (Federal).
  • An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
  • Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
  • Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
  • Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private)
  • Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide)
  • Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group)

Publications and Grants

MSU Scholars

Google Scholar

 
Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).