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Dojin Ryu

Dojin Ryu



Phone: (208) 885-0166
Office: AgSci 116, UI

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 are being investigated. Current projects include chemical and toxicological fate of ochratoxin A and its risk assessment. 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 promote food safety among Deaf and hard-of-hearing population.

Work Experience

2017- Current | Professor; School of Food Science, University of Idaho

2012 – 2017 | 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. Lee, H.J., S. Dahal, E.G. Perez, R.J. Kowalski, G. Ganjyal, and D. Ryu. 2017. Reduction of ochratoxin A in oat flakes by twin-screw extrusion processing. Food Prot. In press.
  2. Mitchell, N.J., C. Chen, J. Palumbo, A. Bianchini, J. Stratton, J. Cappozzo, D. Ryu, and F. Wu. 2017. A risk assessment of dietary ochratoxin A in the United States. Food Chem Toxicol 100:265-273.
  3. Cappozzo, J., L.S. Jackson, H.J. Lee, W. Zhou, F. Al-Taher, J. Zweigenbaum, and D. Ryu*. 2017. Occurrence of ochratoxin A in baby foods in United States. Food Prot. 80:251-256.
  4. Lee, H.J. and D. Ryu*. Worldwide occurrence of mycotoxins in cereals and cereal-derived food products: Public health perspectives of their co-occurrence. J. Agric. Food Chem. DOI: 10.1021/acs.jafc.6b04847
  5. Al-Taher, F., J. Cappozzo, Zweigenbaum, H.J. Lee, L.S. Jackson, and D. Ryu. 2017. Detection and quantitation of mycotoxins in infant cereals in the U.S. market by LC-MS/MS using a stable isotope dilution assay. Food Control 72:27-35.
  6. Robinson, A.L., H.J. Lee, and Dojin Ryu. 2017. Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A. Food Chem. 214:47-52.
  7. Dahal, S., H.J. Lee, K. Gu, and D. Ryu. 2016. Heat stability of ochratoxin A in an aqueous buffered model system. Food Prot. 79(10):1748-1752.
  8. Robinson, A.L., H.J. Lee, J. Kwon, E. Todd, F. Rodriguez, and Dojin Ryu. 2016. Adequate hand washing and glove use are necessary to reduce cross-contamination from hands with high bacterial loads. Food Prot. 79(2):304-308.
  9. Lee, H.J. and D. Ryu. 2015. Advances in mycotoxin research: Public health p J. Food Sci. 80(12):T2970-2983.
  10. 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. Food Prot. 78(7):1350-1356.
  11. 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.
  12. Lee, H.J. and D. Ryu. 2015. Significance of ochratoxin A in breakfast cereals from the United States. Agric. Food Chem. 63(43):9404-9409.
  13. 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. Chem. 87(2):1387-1394.
Curriculum Vitae


Ph.D., Food Science and Technology, University of Nebraska-Lincoln, 1997

M.S., Food Science and Human Nutrition, University of Missouri-Columbia, 1992

B.S., Food Science and Technology, Korea University, Seoul, Korea, 1989

Physical Mail

School of Food Science
University of Idaho
875 Perimeter Dr
Moscow, Idaho 83844-2312