• Our laboratory conducts research to enhance the hygiene and safety of animal-based foods—including beef, pork, poultry, eggs, meat by-products, and edible insects—throughout the entire production chain. To this end, we investigate the application and underlying mechanisms of various non-thermal processing technologies, thermal processing methods, packaging technologies, and microbial inactivation strategies.

• The safety of animal-basedderived foods should not be limited to microbial control at the final retail stage; rather, it must be systematically managed across all stages of production, including farming, slaughtering, processing, packaging, and distribution. In particular, microorganisms, including intestinal bacteria, pose a high risk of cross-contamination during farming and slaughter, making early-stage hygiene control a critical determinant of final product safety.

• Furthermore, as protein-rich foods, animal-based foods carry potential allergenicity, and chemical and physical hazards may also arise during processing. Therefore, comprehensive and science-based management strategies are required to address not only microbial safety but also allergenic risks and various process-related hazards in an integrated manner.

  🔹  Control of Foodborne Pathogens in Animal-based Foods & Biofilms

  🔹  Antimicrobial Packaging Technologies for Animal-based Food Products 

  🔹  Predictive Modeling of Animal-based Foods 

  🔹  Airborne Microbial Decontamination Technologies 

 🔹  Microbial Protein (Mycoprotein) Production and Bioprocessing  

 🔹  Reduction of Allergenicity in Animal-based Products (Egg, Milk, Edible insects)