School of Food Science

Dojin Ryu

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Faculty

Barbara Rasco
Director

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Carolyn Hovde Bohach
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Jeff Kronenberg
Amy Lin
Scott Minnich
Greg Möller
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Brennan Smith
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu
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Associate Professor

 

 

 

OFFICE: AgSci 116, UI
PHONE: (208) 885-0166
E-MAIL: dryu@uidaho.edu
FAX: (208) 885-2567

 

Research Interests

Research interests in my laboratory involve naturally occurring toxicants of microbial or environmental origin and the effect of various food processes on their chemistry and biological effects.  An area of emphasis is chemical and toxicological fate of mycotoxins, a diverse group of secondary metabolites produced by certain fungi.  As these toxins frequently contaminates agricultural commodities and often survive common food processes, health impact of long-term exposure to these toxins should be carefully considered.

Current projects include the risk assessment of ochratoxin A in the U.S.  This possible human carcinogen has been found in many commodities worldwide including cereal grains, nuts, dried fruits, spices, meat, milk, and processed foods made from these commodities including wine, beer, infant formula and baby foods.  The goal of this project is to provide comprehensive overview of ochratoxin A in foods consumed in the U.S. and health risk assessment for general public and high-risk population such as infants.  It is also our interest to elicit the impact of endocrine disruptors, compounds that may mimic physiological hormones, in environment and foods.

We are also interested in integrating research, education, and/or extension to maximize its impact on food safety.  Currently, we are developing integrated strategies to reduce foodborne illness and food allergic reactions associated with small or independently operated restaurants in collaboration with researchers nationwide.

Education

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

Work Experience

2012 – Current Associate Professor; School of Food Science, University of Idaho
2008 – 2012 Associate Professor; Department of Nutrition & Food Sciences, Texas Woman’s University
2004 – Current Adjunct Professor; Department of Food Science & Technology, University of Nebraska-Lincoln
Center for Environmental Health and Toxicology, University of Nebraska Medical Center
2004 – 2008 Assistant Professor; Department of Nutrition & Food Sciences, Texas Woman’s University
2001 – 2004 Research Assistant Professor; Department of Food Science & Technology, University of Nebraska-Lincoln
2000 – 2001 Postdoctoral Research Associate; Department of Food Science & Technology, University of Nebraska-Lincoln
1998 – 1999 Lecturer; Department of Food & Nutrition, College of Allied Health, Korea University, Seoul, Korea
Department of Food Science & Nutrition, Duksung Women’s University, Seoul, Korea
1998 – 2000 Postdoctoral Research Associate; The Institute of Biotechnology, Korea University, Seoul, Korea

Honors and Awards

Scholarship Award 2012 College of Health Sciences, TWU
Distinction in Scholarship 2009 Texas Woman’s University
Post-doctoral Research Fellowship 1998 Korea Science and Engineering Foundation
ETCGP Graduate Fellowship 1995-1997 Environmental Toxicology and Carcinogenecity Graduate Program, Eppley Cancer Institute, University of Nebraska Medical Center, NE

Recent Publications

  1. Robinson, A.L., H.J. Lee, J. Kwon, E. Todd, F. Rodriguez, and Dojin Ryu. 2015. Adequate hand washing and glove use are necessary to reduce cross-contamination from hands with high bacterial loads. J. Food Prot. [In Press]
  2. Lee, H.J. and D. Ryu. 2015. Advances in mycotoxin research: Public health perspectives. J. Food Sci. doi: 10.1111/1750-3841.13156.
  3. Kuruc, J.A., J. Hegstad, H.J. Lee, K. Simons, D. Ryu, and C. Wolf-Hall. 2015. Infestation and quantification of ochratoxigenic fungi in barley and wheat naturally contaminated with ochratoxin A. J. Food Prot. 78(7):1350-1356.
  4. Bianchini, A., R. Horsley, M.M. Jack, B. Kobielush, D. Ryu, S. Tittlemier, W.W. Wilson, H.K. Abbas, S. Abel, G. Harrison, J.D. Miller, W.T. Shier, and G. Weaver. 2015. DON Occurrence in Grains: A North American Perspective. Cereal Foods World 60(1):32-56.
  5. Lee, H.J. and D. Ryu. 2015. Significance of ochratoxin A in breakfast cereals from the United States. J. Agric. Food Chem. doi: 10.1021/jf505674v.
  6. Liu, X., Y. Xu, D.B. Wan, Y.H. Xiong, Z.Y. He, X.X. Wang, S.J. Gee, D. Ryu, and B.D. Hammock. 2015. Development of a nanobody-alkaline phosphatase fusion protein and its application in a highly sensitive direct competitive fluorescence enzyme immunoassay for detection of ochratoxin A in cereal. Anal. Chem. 87(2):1387-94. doi: 10.1021/ac504305z.
  7. Ryu, D. and C. Wolf-Hall. 2015. Yeast and Molds. In: Compendium of Microbiological Examination of Foods, 5th Edition. American Public Health Association, Washington, DC.
  8. Nguyen, K.T.N. and D. Ryu. 2014. Ultrasonic extraction with liquid chromatography-tandem mass spectrometry for the analysis of ochratoxin A in processed cereal products. J. AOAC Int. 97(5):1384-1386.
  9. Lee, H.J., Z. Anderson, and D. Ryu. 2014. Gluten contamination in foods labeled as ‘gluten-free’ in the United States. J. Food Prot. 77(10):1830-1833.
  10. Lee, H.J., A.D. Meldrum, N. Rivera, and D. Ryu. 2014. Cross-reactivity of antibodies with phenolic compounds in pistachios during quantification of ochratoxin A by commercial ELISA kits. J. Food Prot. 77(10):1754-1759.
  11. Nguyen, K.T.N. and D. Ryu. 2014. Development of a stir bar sorptive extraction method for analysis of ochratoxin A in beer. J. AOAC Int. 97(4):1092-1096.
  12. Nguyen, K.T.N. and D. Ryu. 2014. Concentration of ochratoxin A in breakfast cereals and snacks consumed in the United States. Food Control 40:140-144.

See full curriculum vitae

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