People in JLRG

People

Name: Jung-lim Lee Ph.D.

Title: Assistant Professor.

Brief Bio:

University of Massachusetts, Department of Food Science, Amherst, MA

2004 – 2010. · Post-doctoral fellow.

Kyung-Hee University, Korea.

2003. Ph.D. - Food Science & Biotechnology.

1999. M.S. - Food Science & Biotechnology.

Hankyong National University, Korea.

1997 Degree: B.S. - Food Science & Technology.

Name: Ji-Yeun Kim Ph.D., Postdoctoral fellow.

Brief Bio:

Seoul National University

1999-2003. B.D. - Food and Nutrition

2003-2008. M.S. and Ph.D. - Food and Nutrition

Kook Min University

2008-2010. Postdoctoral researcher

National Academy of Agricultural Science, RDA.

2010-2012. Postdoctoral researcher

Delaware State University

2012- . Postdoctoral researcher

Research Project:

Study is investigating the detection and quantification of viable Vibrio spp. and total bacteria from seafood and water. To develop fast and sensitive methodologies, chemical and molecular biological methods have been applied. This assay will quantitatively detect these pathogens and will be helpful in assuring the safety of the world’s seafood supply.

Name: Janay A. Young, MS Student

Brief Bio:

Delaware State University

2008-2012. B.S. - Food and Nutritional Science

Delaware State University

2012- . M.S. - Food Science Microbiology

Research Project:

The aim of this study is to isolate bacteriocin-producing probiotics derived from fermentation foods and poultry for controlling reductions of Salmonella and Campylobacter spp. in live poultry.

Name: Michael E. Hickey, Undergraduate Research Student

Brief Bio:

Wesley College

2009- . B.S. - Biology

Delaware State University

2011- . Food Science Microbiology

Research Project:

Current study is focusing on the study of rapid detection methods of pathogenic bacterial spp. derived from environmental samples. With advances in molecular biotechnology, simple sampling, and detection methods of hazardous bacteria can be applied to countless fields for the improvement of product quality and microbial safety.

Name: Gina M. Accumanno, Undergraduate Research Student

Brief Bio:

Delaware State University

2010- . B.S. - Food and Nutritional Science

Research Project:

Current study is isolation of extracellular enzyme-producing bacteria on catfish spoilage. With a further understanding of bacterial spp. present on fish fillets at psychotropic temperature, a stronger understanding of bacterial-spoilage mechanisms of fish tissue can be evaluated.

Advising (Former lab members)

Name: Christopher Donald, MS Students

Brief Bio:

Edward Waters College, Jacksonville, FL.

2005-2010. B.S.- Department of Biological Science.

Delaware State University

2010-2012. M.S. – Food Science Microbiology

Research Project:

In my research I will be studying the quality of fish products, by developing a rapid method to quantify total and spoilage viable bacteria derived from fillet fish, using Multiplex Real-time PCR. In this study, the Real-time PCR is applied to the detection of the multi-target genes by primers and specific probes.

Name: KaLonna Maull, MS Students

Brief Bio:

Delaware State University

2006-2010. B.S.- Food and Nutritional Science.

Delaware State University

2010-2012 . M.S. – Food Science Microbiology

Research Project:

The aim of this study is to isolate and identify spoilage species bacteria from catfish. Methods of identification will be achieved through biochemical and molecular biological assays. This research looks to target a specific spoilage organism in hopes of understanding, deferring and even preventing microbial degradation.

Name: Talaysha Lingham, MS Students

Brief Bio:

Delaware State University

2006-2010. B.S.- Food and Nutritional Science.

Delaware State University

2010-2012. M.S. – Food Science Microbiology

Research Project:

I’m interested in the antimicrobial activity from plant products and its natural organic acids. The aim of my research is to study these products on various bacteria species and apply natural components to foods. The characterization of the activity will be analyzed using molecular biological assays.

Name: Samuel Sojourner, MS Students

Brief Bio:

South Carolina State University, Spartanburg

2005-2009. B.S.- Biology.

Delaware State University

2010-2012. M.S. – Food Science Microbiology

Research Project:

USDA- Agricultural Research Service, June 2006-August 2006.

Conducted research in the Microbiology Laboratory on discovering the bactericidal effects of Electrolyzed water and E. coli. This experiment was significant because electrolyzed water can be successfully used as an antimicrobial agent to reduce contamination in a variety of fields and industries including poultry processing.

USDA- Agricultural Research Service, Intern, June 2006-August 2006.

Contributed in Poultry Research laboratory on experiments with processed cleaner chickens and water runoff to discover the level of contamination in respect to E. coli, Campylobacter, Salmonella and other bacteria found in raw poultry as it is processed. These experiments were important in preventing and reducing contamination of poultry meat and products as they are processed.

Contact

Jung-lim Lee, Ph.D.
Assistant Professor in Food Microbiology and Food Safety,

Food Science Program,
Department of Human Ecology,

1200 N. DuPont Highway, Dover, DE, 19901.

Fax: (302) 857-6441
jlee@desu.edu