Jooyeoun Jung | College of Agricultural Sciences

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Assistant Professor (Sr. Res)
jooyeoun.jung [at] oregonstate.edu

Wiegand Hall

Wiegand Hall 128 A

3051 SW Campus Way

3051 SW Campus Way

Corvallis, OR 97331

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At OSU

Affiliated with:

Food Science and Techno

Headquarters:

OSU Main Campus

Career Links:

Department of Food Science & Technology

Value-Added Food Product Development

Sustainable food processing and packaging

I accept graduate students for the Food Science and Technology Department

Courses Taught:

Introduction to Sustainable Food Processing (FST327)

Professional Accomplishments

Professional Affiliations:

Member of Institute of Food Technologists

Employment:

Oregon State University Assistant Professor Sr. Researcher 2016-2018

University of Nebraska-Lincoln Assistant Professor of Practice 2018-2021

Oregon State University Assistant Professor Sr. Researcher 2022-current

Education:

Ph.D. Oregon State University, Food Science and Technology

My Publications

2018

Journal Article

Z. Deng, Jung, J., Simonsen, J., and Zhao, Y., “Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage.”, Food Hydrocolloids, vol. 84, 2018.

J. Jung, Simonsen, J., Wang, W., and Zhao, Y., “Evaluation of consumer acceptance and quality of thermally and high hydrostatic pressure processed blueberries and cherries subjected to cellulose nanofiber (cnf) incorporated water-resistant coating treatment”, Food Bioprocess Technology, vol. 11, no. 7, 2018.

W. Wang, Jung, J., McGorrin, R., and Zhao, Y., “Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying”, LWT Food science and technology, vol. 98, 2018.

L. Davis, Jung, J., Colonna, A., Hasenbeck, A., Gouw, V., and Zhao, Y., “Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard. ”, Journal of Food Science, vol. 83, no. 7, 2018.