My goal is to develop a food safety program that includes genomics, metagenomics (microbiome and whole-genome sequencing), and transcriptomics based on next-generation sequencing and bioinformatics. My research focuses on the detection, identification, and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter, and E. coli from farms to fork using various molecular techniques. I am currently working on microbiome sequencing in gastrointestinal tracts of humans, food animals (poultry and cattle), catfish, and experimental animals to evaluate the microbial diversity in the presence of food and feed supplements (prebiotics, probiotics, and antimicrobials) and/or foodborne pathogen challenge.


Dr.Yong Sun Cho is a visiting scholar from South Korea.  She has a Ph.D in Food Science from Sungkyungkwan University, South Korea.  She has been a principal researcher in the food analysis center at the Korea Food Research Institute.  Her expertise is in the area for developing new detection methods for food pathogens.  Her current area of interest is in the application of Next Generation Sequencing (NGS) in food safety.  She is very excited to be spending time in Oregon, and getting to know the Food Science community at OSU. 

Ian is originally from Baton Rouge, Louisiana. He earned his Bachelors in Food Science from Louisiana State University, and then moved to the Pacific Northwest to earn his Master’s degree in Food Science at Oregon State University. He has worked in multiple food microbiology labs during his college career, with all of them having an emphasis on food safety. His research now focuses on optimization of molecular detection methods of foodborne pathogens in fresh produce. Outside of the lab, he is an avid LSU/Saints football fan, outdoorsman, music festival-goer, and tabletop gamer.


Daria is a recent graduate of the Food Science and Technology Masters program Oregon State University. She  worked on the microbiome of organic and conventionally produced and processed milk, specifically looking at food safety and quality-related bacteria. She received her B.S. in Food Science and Technology from Oregon State University in 2017.  She also studied Sustainable Development in the Food Industry at ISARA-Lyon, in France.  After graduating, she was employed by Darigold as an Operations Management Trainee and then transitioned into a Quality Supervisor position.  Her experience in the dairy industry, validated her decision to return to school and pursue her interests is dairy related food safety.

In her free time, she enjoys hiking, camping, long distance running, practicing ballet, cooking, and watching movies. Traveling is a big passion and has led her to travel internationally to France, Italy, and Spain.

Daria successfully defended her Masters thesis May 21st, 2021.

Bryna received her BS in Microbiology with minors in Chemistry and Fermentation Science at Oregon State in 2019. As an undergrad, she did 3 years of research, 2 of which were with Dr. Park. For the summer of 2018 she worked in quality assurance for E & J Gallo's Napa premium business unit, looking at chemical and microbial parameters. This last summer she worked in research and development at Immunicom, a company that manufactures immunologically based cancer devices. Bryna is a certified scuba diver, and enjoys doing a variety of outdoor activities (rock climbing, hiking, and camping).   

Bryna sucessfully defended her Masters Thesis May 19th, 2021.

Junhaeng is a first-year master’s student at Oregon State University. He will be working on both the functions of Plant Growth Promoting Rhizobacteria (PGPR) on plant growth using next generation sequencing, and the characterization of stress tolerancent Listeria monocytogenes from food. He received his B.S in Food Science and Technology from Michigan State University in 2017. Junheang worked for the Neogen Corporation, a food safety company, as a chemist for three years. His desire for further education in food safety brought him back to school. With his great interest and enthusiasm, he will continue his journey in Dr. Parks’ Lab.


Gloria is an international graduate student from Nairobi, Kenya. She is a graduated from OSU in 2020 with a BS in Food Science and Technology and a minor in Chemisty.  She worked at the OSU Creamery, as a student cheesemaker throughout her undergraduate degree.  She worked in Dr.Parks Lab, and assisted on several projects in the lab, before joining the lab as a graduate student in the Fall of 2020.  Her project investigates colonic microbial and metabolic adaptation upon supplementation of galactooligosaccharides and low-dose lactose in lactose intolerance individuals.

In her free time, She likes to watch movies and go on hikes.


Melanie is a recent graduate of the Food Science and Technology program. She has been involved in undergraduate research since her freshman year when she began working in an animal science laboratory specializing in dairy nutrigenomics. Her project examined the effects that addition of inulin as a prebiotic to cheddar cheese has on nutritional components and the microbiome. Melanie also worked as a student cheese maker at the OSU creamery, and was an R&D intern at Tillamook. Melanie will be heading to UC Davis in the Fall of 2021 to begin her Masters degree.

 Alyssa Thibodeau is a Junior in the Food Science program focusing on fermented foods, beverages and dairy products. Outside of the classroom you can find her spending time with her three year old daughter, in the kitchen doing fermentation projects, processing food/herbs, or cooking extravagant meals from scratch, volunteering her time with local organic produce and dairy farmers, setting up the community with sets of cloth diapers and teaching how to use them, tending to a vegetable, medicinal and culinary herb garden, sewing, wildcrafting, and much more.

Being a part of her food source, being outside with nature and living sustainably while teaching her child the importance of it all are the things that drive her daily.