Name: WANG Jun

Gender: Male

Degree: Ph.D

Title: Professor

Organization: Kangwon National University Education Experience:

Sep. 2010 – present: Kangwon National University, Chuncheon, Gangwon, South Korea

Sep. 2003 – Jun. 2006: Tianjin University of Commerce

Sep. 1999 – Jun. 2003: Qingdao Agricultural University

Work Experience:

From 2006, Linyi University  

Rewards:

Nutraceutical Bio Brain Korea 21 Project Scholarship

Research Area:

Food Safety

Predictive microbiology

Microbiological Risk Assessment

Publication:

1. Effect of Temperature and Relative Humidity on Growth Behavior of Escherichia coli O157:H7 on Spinach Using Response Surface Methodology. Journal of Food Safety. 2012, 32(3), 296–304.

2. Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork. Food Control. 2013, 30(1), 176-183.

3. Modeling the Response of Listeria monocytogenes at Various Storage Temperatures in Pork with/without Electrolyzed Water Treatment. Food Science and Biotechnology. 2012, 21(6): 1549–1555.

4. Modeling the Combined Effect of Temperature and Relative Humidity on Escherichia coli O157:H7 on Lettuce. Food Science and Biotechnology. 2012, 21(3), 859–865

5. Optimization of inactivation of Staphylococcus aureus by low concentration electrolyzed water using response surface methodology. Food Science and Biotechnology. 2011, 20(5), 1367–1371