학력

• 세종대학교 식품공학과 (학사)
• 서울대학교 식품생명공학과(박사)

경력

• 서울대학교 식품바이오융합연구소 선임연구원

강의 교과목

• 학부 : 식품미생물학, 식품위생학, HACCP 관리학

연구분야 소개

• 신규 가열 및 비가열 살균 개발 
• 미생물 사멸 메커니즘 규명 어패류의 부산물을 이용한 항균 소재 개발

학술 활동 - Publications

•  Cho, E. R., Kim, S. S., & Kang, D. H. (2020). Inactivation kinetics and membrane potential of pathogens in soybean curd subjected to pulsed ohmic heating depending on applied voltage and duty ratio. Applied and Environmental Microbiology, 86(14), e00656-20.
•  Cho, E. R., & Kang, D. H. (2022). Intensified inactivation efficacy of pulsed ohmic heating for pathogens in soybean milk due to sodium lactate. Food Control, 137, 108936.
  
•  Cho, E. R., Kim, J. Y., Oh, S. W., & Kang, D. H. (2022). Inactivation of Pectobacterium carotovorum subsp. carotovorum and Dickeya chrysanthemi on the surface of fresh produce using a 222 nm krypton–chlorine excimer lamp and 280 nm UVC light-emitting diodes. LWT, 165, 113710.
  
•  Lee, I. H., Cho, E. R., & Kang, D. H. (2023). The effect of quercetin mediated photodynamic inactivation on apple juice properties at different temperature and its bactericidal mechanism. Food Control, 144, 109362.
  
•  Cho, E. R., & Kang, D. H. (2023). Combination system of pulsed ohmic heating and 365-nm UVA light-emitting diodes to enhance inactivation of foodborne pathogens in phosphate-buffered saline, milk, and orange juice. Innovative Food Science & Emerging Technologies, 83, 103250.
  
•  Kang, S. Y., Cho, E. R., & Kang, D. H. (2023). Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level. Food Research International, 173, 113231.
  
•  Cho, E. R., & Kang, D. H. (2024). Development and investigation of ultrasound-assisted pulsed ohmic heating for inactivation of foodborne pathogens in milk with different fat content. Food Research International, 179, 113978.
  
•  Cho, E. R., & Kang, D. H. (2024). Effect of particle size and concentration on foodborne pathogen inactivation by pulsed ohmic heating in tomato sauce. Food Control, 166, 110708.