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CURRICULUM VITAE

(Seung-Yong, Park, Ph. D)

  e-mail : sypark@yonam.ac.kr

 

PERSONAL STATUS

  • NAME                    Seung-Yong, Park
  • NATIONALITY           Korea
  • OCCUPATION           Professor, Department of Animal Science, Cheonan Yonam  College         
  •                            LG Educational Institute
  • TELEPHONE             Office: 82-41-580-1082(tel), 1241(fax),   Laboratory : 82-41-580-1045
  • E.mail address          sypark@yonam.ac.kr;  psyonam@daum.net
  • Homepage              psy.yonam.ac.kr

EDUCATION

  • Ph.D (1981 - 1986)    Dept. of Animal Science, Seoul National University, Seoul, Korea
  • M.Sc (1979 - 1981)    Dept. of Animal Science, Seoul National University, Seoul, Korea
  • B.S. (1975 - 1979)     Dept. of Animal Science, Kangwon National University, Chuncheon, Korea

 

DISSERTATION TITLES

  • Ph. D      Studies on the Isomerization of Lactose and the Hydrolysis of Lactulose by beta-Galactosidase.
  • M. Sc.     Studies on the Effects of Several Spices on the Growth of Lactobacillus casei YIT 9018.

JOB EXPERIENCES

  • 2011 - at present    Professor, Department of Animal Science, Cheona Yonam College University
  • 2009 - 2010           Dean of Department of Animal Science, Cheona Yonam College University
  • 2008 - at present    Associate Professor, Department of Animal Science, Cheonan Yonam College University
  • 2005 - 2007           Associate Professor, Department of Food Service Industry, Cheonan Yonam College
  • 2002                    Visiting Professor, Dept. of Food Science & Agricultural Chemistry,  McGill  University, Canada
  • 1996 - 2005           Assistant Professor, Department of Animal Husbandry, Yonam College of Agriculture.
  • 1994 - 1996           Group Leader, Baby Foods and Cheese Group, Nam Yang R & D Center, Nam- Yang  Dairy Products Co.
  • 1991 - 1994           Post Doc. Researcher, Dept. of Food Science & Agricultural Chemistry,  McGill University, Canada
  • 1990 - 1991           Group Leader, R & D Center, Nam Yang Dairy Products Co.
  • 1984 - 1989           Manager of Dept. Products Development, NamYang Dairy Products Co.
  • 1984.                   Visiting Researcher, Division of Animal Product Utilization, National  Animal Experimental Station of Korea.

TEACHING EXPERIENCE

  • 2003 - 2006     (Dairy Food Processing) Dept. of Animal Science, Kunkuk University, Korea.
  • 2000             (Advanced Dairy Chemistry) (Meat Hygiene) Dept. of Animal Science, Graduate
  •                     School, Choong-Ang University, Ansung. Korea.
  • 1995             (Advanced Industrial Microbiology). Dept. of Genetic Engineering, Graduate School,
  •                     Pai-Chai University, Taejon, Korea.
  • 1995             (The Science of Food Freezing ) & (Processing of Dairy Products), Dept of Food       
  •                     Science, Chungcheong Junior College, Cheongju, Korea.
  • 1991             (Animal Product Processing), Dept. of Food Science, Chungcheong Junior college,
  •                     Cheongju. Korea.
  • 1988 - 1989    (Dairy Technology and Dairy Chemistry) (Dairy Microbilogy) Dept. of Dairy Science,
  •                    Jeonju Woosuk University, Jeonju, Korea

SCIENTIFIC MEMBERSHIPS

  • 2012 - at present   The Korean Society of Dairy Science & Technology (Vice President))
  • 2011 - at present   IDF-Korea (Chair of Farm mangement sector)
  • 2011 - 2012         The Korean Animal Science and Resources (Chair of Dairy Sector)
  • 2005 - 2006         The Korean Food Science and Animal Resource (Former Director of Planning Affiars)
  • 2006 - 2007         The Korean Society of Dairy Science & Technology (Former Executive Director for General Affairs))
  • 1993 ∼ 1994        Canadian Institute of Food Science and Technology
  • 1993 ∼ 1994        Institute of Food Technologists
  • 1993 ∼ 1994        The American Dairy Science Association  

PUBLICATIONS

  • 2012   "Story about the cheese" Sallim Pub., Seoul, Korea. (ISBN )
  • 2012   "Practice on Milk Processing" Shinkwangsa, Seoul, Korea. (ISBN 978-89-85929-35-6)
  • 2010   "Practice on Dairy" Shinkwangsa, Seoul, Korea. (ISBN 978-89-85929-29-5)
  • 2005   "Microbiology of Applied Animal Science",  Yuhansa, Seoul Korea. (ISBN 89-7722-549-3)
  • 2005   "Microbiology of Animal Food" ,  Yuhansa, Seoul Korea. (ISBN 89-7722-545-0)
  • 2003   “Milk Prodution and Processing”, Yuhan Pub. Inc., Seoul Korea. (ISBN 89-7722-530-2)
  • 2002   “Dairy Foods Processing”, Sunjin Pub. Inc. Seoul Korea (ISBN 89-7392-212-2)
  • 2001   “Animal Products Processing”, Sunjin Pub. Inc. Seoul, Korea. (ISBN 89-7392-197-5)
  • 2000   “The Processing of Animal Products; Meat and meat products”  Yuhan Pub. Inc., Korea. (ISBN 89-7722-616-3)
  • 1999   “Milk Processing”, Sunjin Pub. Inc. Seoul, Korea (ISBN 89-7392-172-x)
  • 1998   “Milk Productions and Manufacture of Milk Products”  Yuhan Pub. Inc., Seoul, Korea.
  • 1997   "The Science of Animal Products" Yuhan Pub. Inc., Seoul, Korea. (ISBN 89-7722-620-1)
  • 1989   "Dairy Chemistry" Sunjin Pub. Inc., Seoul, Korea.

REFEREED SCIENTIFIC PUBLICATIONS

  • 39. E. J. Hong, K. H. Kim, S. Y. Park, S. G. Kim, H. D. Yang, B.S. Noh, 2012. Analysis of flavor patterns from different categories of cheese using electronic nose. Korean J. Food Sci. Ani. Resour. 32(5) 669-677 (Oct. 30. 2012).
  • 38. S. J. Chung, B. S. Noh, J. C. Ju, M. H. Lee, S. Y. Park, 2011. Quantitative descriptive analysis and principal component analysis for sensory attributes of commercial milk preserved at different temperature. Kor. J. of Dairy Sci. Technol. 29(2). 25-35(Nov. 30, 2011)
  • 37. J. D. Kim, H. W. Chung, K. S. Shim, S. Y. Park, J. C. Ju, J. J. Song, K. H. Lee, J. K. Park, D. Y. Park, C. H. Kim. 2010. Effects of probiotics as an alternative for antibiotics on growth performance, nutirent digestability, noxious gas emmision and fecal microbial population in growing piglets. Kor. J. of Org. Agric. 18(4) 527-539(Dec. 31, 2010).
  • 36. E. J. Hong, B. S. Noh, S. Y. Park. 2010. Analysis of the different heated milks using electronic nose. Korean J. Food Sci. Ani. Resour. 30(5) 851-859 (Oct. 30. 2010).
  • 35. S. D. Lim, S. H. Lee, H. D. Yang, S. K. Kim, S. Y. Park. 2009. GABA Productivity of freeze dried culture preparation of Lactobacillus acidophilus RMK567. 29(4) 437-444 (Aug. 31, 2009).
  • 34. B. H. Lee, J. E. Ahn, S. Y. Park, and A. Avtar. 2008. Angiotensin I converteing enzyme (ACE) inhibitory peptides from whey fermented by Lactobacillus species. J. Food Biochemistry. 33(4) 597-602 (Aug. 03, 2009).
  • 33. S. Y. Kim, S. Y. Park, J. Ahn, and H. S. Kwak. 2008. Properties of cholesterol-reduced block-type process cheese made by crosslinked b-cyclodextrin. Korean J. Food Sci. Ani. Resour. 28(4) 463-469.  (Oct. 30, 2008).
  • 32. Park,  S. Y., J. E. Ahn, M. Y. Jung, G. B. Kim and B. H. Lee. 2008. Distribution of geometric isomers in dairy foods from the Quebec province of Canada. Korean Food Science & Biotechnology. 17: 31-37. (Feb.29, 2008). 
  • 31. Ahn, J. E., S. Y. Park, and B. H. Lee. 2007. Optimization of Whey Based Medium  for Growth and ACE inhibitory activity of Lactobacillus brevis.  Korean J. of Dairy Science and Technology. 25(1):1-7.  (June 30, 2007)
  • 30. B. H. Lee, K. G. Kilcawley, J. A. Hannon, S. Y. Park, M. G. Wilkinson, and T. P. Beresford. 2007.  The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in Enzyme-Modified cheese. Food Biotechnology. 21(2): 129-143. (April 30, 2007).
  • 29. Park S. Y. 2006. Peoduction and consumption of goat milk products in Korea. J. Korean Dairy Technology and Science. 24(2); 39-45. (December 31, 2006).
  • 28. Park, S. Y. 2006. Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk. J. of Korean Animal Science. 48(4): 611-622. (August 31, 2006).
  • 27. Park, S. Y., J. M. Park, J. O. Yang, H. K. Jung, H. N. Jeon and B. H. Kim. 2006. Microbiological qualities and post-pasteurization contaminations of UHT milk produced in Korea. J. Korean Dairy Technology and Science. 24(1); 9-18. (June 30, 2006).
  • 26. Kang S. N and S. Y. Park, 2006. Physiological and biochemical properties of Feta cheese made from goat milk. J. of Korean Animal Science. 48(2): 293-306. (April 30, 2006).
  • 25. Park S. Y., et. al., 2006. Technical note: Improved extraction method with hexane for gas chromatographic analysis of conjugated linoleic acid. J. Dairy Science 89: 90-94. (Jan. 31. 2006).
  • 24. Park S. Y., et. al., 2005. Physiological characteristics of Lactobacillus acidophilus KH-1 isolated from the feces of a breasted-fed infant. J. Food Science and Nutrition 10: 333-339.
  • 23. Park S. Y., et. al., 2005. Antimicrobial and antioxidant activities of ethanol extracts of medicinal plants. J. Food Science and Nutrition 10: 81-87.
  • 22. Lee, B. J., S. Y. Park, P. H. Kim & J. S. Goh. 2002. Encapsulated Bifidobacterium bifidum poteniates intestinal Ig A production. Cellular Immunology 219: 22-27.
  • 21. Kim, W.S., S. Y. Park, B.J. Lee, P.H. Kim, & J.S. Goh. 2002. Effects of whey protein hydrolyzates fractionated by molecular weight on the growth of Bifidobacterium bifidum Bb-11. Korean J. of Food Aci. Ani. Resour. 22(1): 59-65.
  • 20. Kim, J. W. & S. Y. Park. 2001. The perception and concumption pattern of broiler chicken in Korea. Korean J. of Poultry Science. 28(3): 193-205.
  • 19. Park, S. Y., K. C. Hur, J. Y. Shin, S. S. B. Haileselassie, V. A. Yaylayan, & B. H. Lee. 2001. Pyrolysis/GC-mass spectrometry analysis for rapid identification of volatile flavor compounds of Accelerated ripened Cheddar cheese and enzyme-modified cheese. Korean J. Food Sci. Ani. Resour. 21(3): 256-264.
  • 18. Cui, J. H., J. S. Goh, S. Y. Park, P. H. Kim & B. J. Lee. 2001. Preparation and physical characterization of alginate microparticles using air atomization method. Drug Development and Industrial Pharmacy, 27(4): 309-319.
  • 17. Park Seung Yong, 1999. The roles of non starter lactic acid bacteria in Cheddar cheese ripening. Korean Dairy Technol. 17(2): 122-130.
  • 16. Lee, B. J., J. H. Cui, O. S. Park, J. S. Goh, T. S. Ahn & S. Y. Park. 1999. Stability and gastric acid resistance of Lactobacilli and Bifidobacteria in commercial yogurts. The Korean J. of Microbiology. 35(1): 89-93.
  • 15. Transfiguracion, J.C., S.Y. Park, & B.H. Lee. 1998. Purification and characterization of a carboxypeptidase from Klueveromyces fragilis J. Dairy Science. 81(3): 647-654.
  • 14. Park,S. Y. 1997. Effects of Lactobacillus casei LLG on flavor of enzyme-modified cheese II. Effect of esterase on free fatty acid composition. Korean. J. Food Sci. Ani. Resour. 17(3): 232-239.
  • 13. Shin, J. Y., S. Y. Park & B. H. Lee. 1997. Partial purification and characterization of intracellular aminopeptidase, esterase, and proteinase from Lactobacillus casei CC-12. Foods and Biotechnol. 6(4): 250-255.
  • 12. Park, S.Y. & B.H. Lee. 1996. Effects of Lactobacillus casei LLG on flavor of enzyme-modified cheese. I. degradation of hydrophilic peptides by aminopeptidase. Korean J. Food Sci. Ani. Res. 16(2): 147-154.
  • 11. Park, S.Y. & B.F. Gibbs & B.H. Lee. 1996. Identification of peptides derived from β-casein hydrolysates by proteolytic enzymes. Korean J. Dairy Sci. 18(4): 237-246.
  • 10. Park, S.Y., B.F. Gibbs, & B.H. Lee. 1995. Effects of crude enzyme of Lactobacillus casei LLG on water soluble peptides of enzyme modified cheese. Food Research International. 28: 43-49.
  • 9. Keum, J.S., H.S. Jin, S.Y. Park, & J.W. Kim. 1992. A study on the rapid method for measuring the degree of proteolysis as cheese ripening index. Korean J. Dairy Sci. 14(2): 159-166.
  • 8. Park, S.Y., J.K. Ahn, J.S. Goh, & H.U. Kim. 1990. Properties of commercial processed cheeses in Korea. Korean J. Dairy Sci. 12(4): 371-183.
  • 7. Jin, H.S., S.Y. Park, J.H. Kim, & W.Y. Choi. 1990. Degradation of casein in skim milk by Pseudomonas spp. PS-11. Korean J. Dairy Sci. 12 (3): 238-245.
  • 6. Park, S.Y., H.K. Kim, J.H. Kim, J.S. Goh, & H.U. Kim. 1989. Hydrolysis of Lactose and Lactulose by β-galactosidase. Korean J. Dairy Sci. 11(4): 273-278.
  • 5. Park, S.Y., J.H. Kim, C.H. Kyung, & H.U. KIm. 1987. Studies on the Lactose Isomerization for Lactulose by Alkaline Treatments. Korean J. Dairy Sci. 9(2): 93-100.
  • 4. Kang, I.S., S.Y. Park, J.H. Kim, H.G. Kwon, 7 C.H. Kyung. 1986. On the Somatic Cells and Mastitic Bacteria in Raw Milk. Korean J. Dairy Sci. 8(4): 236-242.
  • 3. Park, S.Y., J.H. Kim, I.K. Kwon,& H.U. Kim. 1984. A Study on the Antibiotic Susceptibility of Lactic acid bacteria Isolated in Korea. Korean J. Dairy Sci. 6(1): 78-84.
  • 2. Lee, J.T., S.Y. Park, I.K. Kwon, & H.U. KIm. 1983. A Study on the Quality of Raw Milk in Korea. Korean J. Dairy Sci. (5): 22-28.
  • 1. Park, S.Y., Y.H. Yoon,& H.U. Kim. 1980. Studies on the effects of several spices on the growth of Lactobacillus casei YIT 9018. Korean J. Animal Sci. 22(4): 301-309.

 

OTHER REFEREED CONTRIBUTIONS (International only)

  • 12. S. Y. Park, S. K. Kim, E. J. Hong, B. S. Noh, 2012. The pattern recognition analysis of different origin of pizza cheese being sold in Korea by electronic nose.  Symposium on cheese ripening and technology. WI. Madison, U.S.A. May 21-24.
  • 11. S. Y. Park, M. H. Lee, E. J. Hong, K. H. Kim, B. S. Noh, S. J. Chung, 2012. Descriptive sensory evaluation and eiscrimnative function analysis of cheese flavor using electronic nose. Symposium on cheese ripening and technology. WI. Madison, U.S.A. May 21-24.
  • 10. S. Y. Park, S. B. Hong, C. H. Kim 2011. Occurrence of suspected harzadous microorganisms of ice cream during distribution of retailer's shops in KOrea. IDF joint Inter Ice 2011. Koelnmesse. Koeln, Germany. Dec. 06-08
  • 9. S. Y. Park, K. H. Kim, B. S. Noh, 2011. Determining of the shelf-life of ice cream by MS-electronic nose. IDF joint Inter Ice 2011. Koelnmesse, Koeln, Germany .Dec. 06-08.
  • 8. S. Y. Park, B. S. Noh, S. J. Jeong, E. J. Hong. 2010. Differentiation of heat intensity quality evaluation of pasteurized milk by discriminal function analysis of flavour patterns using electronic nose system. 2010 IDF Dairy Summit, Auchland, New Zealand.  
  • 7. Lee, B.H., N. Robert, S.Y. Park, and G. Arora. 1995. Biochemical characteristics of recombinant aminopeptidase of Lactobcillus casei -spp-rhamnosus. IFT 95, Abstr. No. 65-10, Anaheim, CA, June 3-7.
  • 6. Park, S.Y. & B.H. Lee. 1994. Effects of peptidolytic enzymes of Lactobacillus casei on water soluble peptides of enzyme modified cheese. Canadian Institute of Food Science and Technology. 94 Conference, Poster presentation, Vancouver, May 15-18.
  • 5. Transfiguracion, J.C., S.Y. Park & B.H. Lee. 1994. Acidic carboxypeptidase from Kluyveromyces fragilis. Canadian Institute of Food Science and Technology. 94 Conference, Poster presentation, Vancouver, May 15-18.
  • 4. Habibi-Najafi, M.B., B.H. Lee & S.Y. Park. 1994. Debittering effect of tryptic digest of β-casein by proline imino and x-prolyldipeptidyl peptidases from Lactobacillus casei subsp. casei LLG. Canadian Institute of Food Science and Technology. 94 Conference, Poster presentation, Vancouver, May 15-18.
  • 3. Park, S.Y. & B.H. Lee. 1994. Effects of aminopeptidase of Lactobacillus casei ssp. casei LLG on hydrophobic peptidases off enzyme-modified cheese. American Dairy Science Association, 89'th Annual Meeting, Poster presenation, July 11-15, Minneapolis, U.S.A.
  • 2. Park, S.Y.,V. Yaylayan & B.H. Lee. 1993. Characterization of enzyme modified cheeses (EMC) flavor/aroma compounds. IFT 93, Abstract No. 404, July 10-15, Chicago. U.S.A.
  • 1. Park, S.Y.,G. Arora, V. Yaylayan & B.H. Lee. 1993. Characterization of enzyme modified cheeses (EMC) flavor/aroma compounds. ADSA 88'th Annual Meeting, Abstract No. D-164, June12-15, College Park. U.S.A.

 

RESEARCH FUNDS

  • 2010-2011  "Analysis of flavour patterns of mozzarella cheese using electronic nose system", Imsil Cheese Co-operative.
  • 2009         "Studies on the preservation and distribution of dairy products", (National Veterinary and Inspection" 
  • 2008         "Developmnt of ACE Yoghurt", Imsil Cheese Co-oprative.
  • 2007         "Optimization of the growth conditions of GABA producing lactic acid bacteria",  Imsil Cheese Co-operative.
  • 2006         "A research project on the goat milk products", Imsil Cheese Co-operative.
  • 2005         "Development of cheese making technology for Greek type Feta cheese". Choongnam Agricultural
  •                Technopark.
  • 2005         "Development of cheese making technology for farm scale production". Cheonan Agricultural Technolgy
  •                Center.
  • 2004         "Development of  mozzaralle cheese processing technology with improved stretchability". World Food Co.
  • 2003         "A comparison of microbiological quality of micro-filtered ESL(extended shelf life) milk and traditional UHT
  •                milk”. Maeil Dairy Products. Co. Ltd.
  • 2002         “ Optimization for cultivation of lactic acid bacteria producing conjugated-linoleic acid.” Yonam Overseas 
  •                Research Program.
  • 1998-2000  “Studies on the immune enhancing properties of Bifidobacteria.”  Korean Academic Research Promotion.
  • 1998-2000  “Development of Probiotic Immune Milk” Green Biotech Co. Ltd.
  • 1998-2000  “Studies on the economics of cheese production by accelerated ripening with flavor enhancing enzymes.”    
  •                Ministry of Agriculture of Korea.
  • 1997-1999  “Development of dairy products containing Bifidobacteria micrpparticles.” Ministry of Agriculture of Korea.