Journal of Microbial & Biochemical Technology

Gi-Hyung Ryu

Biography

 Education Ph. D. in Grain Process Engineering, Kansas State University, KS Graduation date May 1992 Major professors Drs. Charles E. Walker and Keith C. Behnke Dissertation Extrusion of Wheat Flour: Effect of Extrusion Conditions, Some Baking Ingredients and Emulsifiers M.S. in Food Engineering, Korea University, Seoul, Korea Graduation date Aug. 1988 Major professor Dr. Cherl Ho Lee Dissertation Effects of Types of Feed Materials and Operation Conditions on the Heat Generation Pattern in Single-Screw Extruder and Product Characteristics of Rice Extrudates B.S. in Food Science, Gyeongsang National University, Jinju, Korea.Experience Dean, College of Industrial Science(Yesan Campus), Kongju National University, Korea(March 2008-2010) Dean, Graduate School of Industrial Science, Kongju National University, Korea(March 2008-present) Professor in Dept. of Food Science & Technology, Kongju National University, Korea (Sep. 2002-present) Adjunct Associate Professor in Food Science & Human Nutrition, Univ. of Manitoba, Winnipeg, Canada (March 2001-Feb. 2004) Associate Professor in Dept. of Food Science & Technology, Kongju National University, Korea (Sep. 1998-Sep. 2002) General Manager of Food Engineering Progress (Korean Society for Food Engineering) (Jan. 2007-Dec. 2008) Chief Editor of Food Engineering Progress (Korean Society for Food Engineering) (Jan. 2001-Dec. 2003)

Research Interest

 Areas of research interest are nutraceuticals in cereals and plants, food extrusion-cooking (snack-type food, extrusion forming and pelleting, extrusion-cooking with supercritical carbon dioxide), release control of nutraceuticals in extruded pellet, puffing mechanism of cereals, RVA and NIR for extrudate quality control and extrusion reaction for bioconversion.