Food-Bio Convergence Lab

We are investigating of functional food, nano-biotechnology,

food omics and various properties

Jeung Hee An, PhD, Professor

Department of Food and Nutrition

Jeunghee An

공 지 사 항

최근 출판된 논문 보러가기 - Food Research International, Impact factor 7.425 Neuroprotective effects of fermented tea in MPTP-induced Parkinson's disease mouse model via MAPK signaling-mediated regulation of inflammation and antioxidant activity - International Journal of Biological Macromolecules, Impact factor 8.025 L-Theanine alleviates MPTP-induced Parkinson's disease by targeting Wnt/ β-catenin signaling mediated by the MAPK signaling pathway 학회 수상 - 2022 The Korean Tea Society: 한국차 품질평가기준 마련을 통한 차(茶)산업 발전 한국차학회 송다혜 박사과정 학술우수포스터상 수상을 진심으로 축하합니다. - 2022 The Korean Society of Food Science and Nutrition: New Frontiers for Green Biotechnology in Food Science and Nutrition 한국식품영양과학회 송다혜, 이유림 박사과정 학술우수포스터상 수상을 진심으로 축하합니다. - 2022 THE KOREAN SOCIETY OF FOOD PRESERVATION Post COVID-19 : Innovation and Prospects of Sustainable Foods 한국식품저장유통학회 이유림, 정예원, 심승현 학생 학술우수포스터상 수상을 진심으로 축하합니다.

Our labs...
The current research projects are classified as four categories; fuctional food, three dimensional cell chips, nano-bio technology and food omics.
Functional food: parkinson's disease, osteoporosis, cancer(liver cancer, neuroblastoma, breast cancer, prostate cancer, lung cancer, ect), alcoholic liver disease
Nano-bio technology: gold, silver, magnetic nanoparticles for drug delivery
3D cell chip: 3D cell chip using various industrial 3D printing materials
Food omics: RNA sequence, proteomix, genomix