주임교수 소개
주임교수 소개
 연계융합전공 주임교수 소개
이름
김영준
전공
식품분석
연구실
청운관 211호
학력
학사, 성균관대학교
석사, 연세대학교
박사, 서울대학교
주요 경력
2017. 03. – 현재: 서울과학기술대학교 , 식품공학과, 조교수
2016. 05. – 2017. 05: 식품의약품안전처, 식품기술위원회 전문위원
2016. 10 – 2017. 10: 농림축산식품부 산업표준화(KS) 전문위원
2006. 12 – 현재: 식품기술사
2002. 02 – 2017. 02. : KOLAS (국제공인시험기관), 기술책임자, 품질책임자
1998. 01 – 2017. 02. : ㈜오뚜기, 식품안전센터, 센터장

연구 분야
화학적 오염물질의 분석법 개발 및 안전성 평가
물리화학적 특성 및 유효성분 동시 분석법 연구
일일섭취량 및 측정불확도의 과학적 통계기법 연구
식품안전정보 빅데이터를 활용한 사전예방적 안전관리 연구
담당 교과목
식품재료학
식품분석화학
식품기기분석
식품안전및법규
주요논문 및 저서
(SCI/SCIE)
18. Han KI, Jung EG, Patnaik BB, Hong CI, Kim YJ, Jung SH, Han MD, Antibacterial and Antioxidant Activities of Leaf Extracts from Juglans sinensis, and its Phenolic Compositions, Natural Product Communications, 12(11), 1797-1800, 2017
17. Yang HJ, Kim YJ, Shin YJ, Antioxidant Compounds and Activities of Different Organs of Potted Cymbidium spp. Grown in Korea, Horticultural Science and Technology, 35(5), 647-655, 2017
16. Song JH, Kim MJ, Kim YJ, Lee JH, Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken, Food Chemistry, 220, 306-312. 2017
15. Song JH, Jang EY, Kim MJ, Kim YJ, Lee JH, Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils, International Journal of Food Science and Technology 51(11), 2424-2432, 2016
14. Lee HY, Kim SW, Lee GH, Choi MK, Jung HW, Kim YJ, Kwon HJ, Chae HJ, Turmeric extract and its active compound, curcumin, protect against chronic CCl4-induced liver damage by enhancing antioxidation, BMC Complementary and Alternative Medicine (2016) 16(1):316
13. Lee JH, Lee HJ, Ha SJ, Kim MJ, Kim JH, Kim YT, Song KM, Kim YJ, Kim HK, Jun SK, Protective effect of Tremella fuciformis Berk extract on LPS-induced acute inflammation via inhibition of the NF-kB and MAPK pathways, Food and Function. 7(7), 3263-3272, 2016
12. Yun JH, Kim YJ, Koh KH, Investigation into Factors Influencing Antioxidant Capacity of Vinegars, Applied Biological Chemistry. 59(4), 495–509, 2016
11. Park CY, Kim YJ, Shin YJ, Effect of an Ethylene Absorbent and 1-Methylcyclopropene on Tomato Quality and Antioxidant Contents during Storage, Hortic. Environ. Biotechnol. 57(1), 38-45, 2016
10. Kim YJ, Lee HY, Shin YJ, Estimation of Daily Curcuminoid Intake from Commercial Curry Products, , Journal of the Korean Society for Applied Biological Chemistry. 58(5), 587-595, 2015
9. Kim YJ, Shin YJ, Antioxidant Profile, Antioxidant Activity, and Physicochemical Characteristics of Strawberries from Different Cultivars and Harvest Locations, Journal of the Korean Society for Applied Biological Chemistry. 58(4), 587-595, 2015
8. Kim YJ, Lee HY, Shin HS, Shin YJ, Near-infrared Reflectance spectroscopy as a rapid and non-destructive analysis tool for curcuminoids in turmeric, Phytochemical analysis 25, 445-552, 2014
7. Kim YJ, Seo SK, Choi KH, Kim JE, Kang HR, Jung MY, Lee KW, Lee HJ, Recovery effect of onion peel extract against H2O2-induced inhibition of Gap-Junctional Intercellular Communication is mediated through Quercetin, J.Food,.Science 79(5), H1011-H1017, 2014
6. Kim YJ, Lee HY, Shin YJ, Optimization and validation of high-performance liquid chromatography method for individual curcuminoid in turmeric by heat-refluxed extraction, J. Agric. Food Chem. 61, 10911-10918, 2013
5. Jung EK, Kim YJ, Joo NM, Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.), Journal of the Science of Food and Agriculture. 93(15), 3769-3776, 2013
4. Yoon HJ, Seo CR, Kim MA, Kim YJ, Song NJ, Jang WS, Kim BJ, Lee JH, Hong JW, Nho CW, Park KW, Dichloromethane extracts of Sophora japaonica L. stimulate osteoblast differentiation in mesenchymal stem cells, Nutrition Research 33(12), 1053-1062, 2013
3. Kim JY, Kim WI, Kunhikrishnan A, Kang DW, Kim DH, Lee YJ, Kim YJ, Kim CT, Determination of arsenic species in rice grains using HPLC-ICP-MS, Food Sci. Biotechnol. 22(6), 1509-1513, 2013
2. Jung SR, Kim YJ, Gwon AR, Lee JN, Jo DG, Jeon TJ, Hong JW, Park KM, Park, KW, Genistein mediates the anti-adipogenic actions of Sophora japonica L. Extracts, Journal of Medicinal Food. 14(4), 360-368, 2011
1. Park KW, Ye SH, Kim YJ, Jung SR, Bang MH, Lee HW, Park KM, In vitro and in vivo anti-tumor effects of oriental herbal mixtures, Food Sci. Biotechnol. 19(4), 1019-1027, 2010
저널 논문
◾ Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries, FOOD SCIENCE AND BIOTECHNOLOGY, vol.28 No.6 pp.1659~1667, 2019김영준
◾ Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea, Foods, vol.8 No.12, 2019김영준
◾ Comparison of NaCl and D-Pinitol Content of Freeze-Dried Ice Plant, Natural and Purified Commercial Salts and their Radical Scavenging Activity, 한국식품위생안전성학회지, vol.34 No.6 pp.595~600, 2019김영준
◾ Antibacterial and Antioxidant Activities of Leaf Extracts from Juglans sinensis, and its Phenolic Compositions, NATURAL PRODUCT COMMUNICATIONS, vol.12 No.11 pp.1797~1800, 2017김영준
◾ Antioxidant Compounds and Activities of Different Organs of Potted Cymbidium spp. Grown in Korea, HORTICULTURAL SCIENCE TECHNOLOGY, vol.35 No.5 pp.647~655, 2017김영준
학술대회
◾ 박현정, 신영재, 김영준, Estimation of daily korean intake of lycopene and antioxidant contents and activities from tomatoes, watermelons, and their processed products, KoSFoST International Symposium and Annual Meeting, 광주 김대중 컨벤션 센터, 2020김영준
◾ 강현희, 서은빈, 양성웅, 윤충인, 김영준, Optimization and validation of a stability-improved HPLC method Beetroot red color in candy, frozen desserts and cocoa powder, KoSFost international Symposium and Annual Meeting, 광주 김대중 컨벤션센터, 2020김영준
◾ 임수지, 박진욱, 유준호, 윤충인, 김영준, Measurement uncertainty estimation and validation for avenathramides and polyphenols in sprout oats, KoSFoST International Symposium and Annual Meeting, 광주 김대중 컨벤션센터, 2020김영준
◾ 박종락, 김아영, 문광덕, 김영준, Determination of piperine in Piper Nigrum by using Near Infrared Spectroscopy, 2019년 한국식품위생안전성학회 학술대회, 경주화백컨벤션센터(HICO), 2019김영준
◾ 양성웅, 강현희, 윤충인, 문지영, 김영준, Measurement uncertainty estimation and validation of Anthraquinone in Tea by using Gas chromatography Mass spectrometer, 2019년 한국식품위생안전성학회 학술대회, 경주화백컨벤션센터(HICO), 2019김영준
◾ 임수지, 김대원, 윤충인, 신재욱, 김영준, Measurement Uncertainty Estimation and Validation of Stevioside & Rebaudioside A in Foods, 한국식품위생안전성학회 학술대회 (2019년), 경주화백컨벤션센터(HICO), 2019김영준
◾ 김대원, 김영준, 양성웅, 윤충인, 신영재, 박현정, 김민정, 김주경, 정성근, Physicochemical and antioxidant properties, bioavailability of Pink Pepper (Schnius molle), 한국식품저장유통학회 학술대회, 평창 알펜시아, 2019김영준
◾ 김아영, 강현희, 박상후, 임수지, 김대원, 홍우현, 양성웅, 윤충인, 김영준, Estimated daily intake evaluation of piperine from commercial pepper, curry and instant noodle, 한국식품저장유통학회 국제학술대회, 평창 알펜시아, 2019김영준
◾ 신영재, 박현정, 윤형렬, 양해조, 백설지, 정민지, 장재익, 최성수, 윤충인, 김영준, Influence of ripening stage and cultivar on physicochemical properties and antioxidant compositions of aronia grown in South Korea, 2019년 한국식품과학회 학술대회, 송도 컨베시아, 2019김영준
◾ 김대원, 박현정, 신영재, 윤충인, 김영준, Comparison of antioxidant activity of colored pepper including piperine content, 2019년 한국식품과학회 학술대회, 송도 컨베시아, 2019김영준
◾ 강현희, 윤충인, 김영준, Measurement uncertainty evaluations in nicotine analysis using HPLC, LC-MS/MS and GC-MS, 2019년 한국식품과학회 학술대회, 송도 컨베시아, 2019김영준
◾ 이주희, 김진현, 정승현, 윤충인, 김영준, Determination of copper chlorophyll in olive oils and grape seed oils using HPLC-APCI-MS/MS, 2019년 한국식품과학회 학술발표, Songdo ConvensiA, 2019김영준
◾ 김영준, 과학적인 식품 영양성분 분석 및 개선방안(당, 나트륨, 콜레스테롤을 중심으로), 2017년 제32차 한국식품위생안전성학회 학술대회 논문집, 더케이호텔서울, 2017김영준
◾ 김영준, 식품안전과 산업체 인증관리, 2017년 제32차 한국식품위생안전성학회 학술대회 논문집, 더케이호텔서울, 2017김영준
◾ 이해순,이성재,황철환,정승현,김영준, Changes in contents of 3-MCPD, 2-MCPD and glycidyl ester in vegetable oil, 2017년도 한국식품과학회 제 84차 국제학술대회 논문집, JEJU ICC, 2017김영준
◾ 김영준, Improvement of curcuminoids analysis and assessment of estimated daily intake, 2017년도 한국식품과학회 제 84차 국제학술대회 논문집, JEJU ICC, 2017김영준
연구프로젝트
◾ 더블엑스 식물영양소 분석 및 과일채소의 동등량 비교, 서울과학기술대학교 산학협력단, 2019.07.~2019.09.김영준
◾ 아임계수 추출시스템을 이용한 양파 쿼세틴의 추출/정제 최적화, (주)오뚜기, 2019.07.~2021.06.김영준
◾ 새싹작물 유용성분 강화를 통한 대사질환 개선 소재화 연구, 산학협력단, 2019.06.~2020.02.김영준
◾ 2019년 식품첨가물의 기준·규격 재평가, 식품의약품안전처, 2019.04.~2019.11.김영준
◾ 농식품 안전사고 선제적 대응을 위한 신종유해물질 관리체계 마련, 국립농산물품질관리원시험연구소, 2018.09.~2019.11.김영준
◾ 2018년 식품첨가물의 기준규격 재평가, 식품의약품안전처, 2018.03.~2018.11.김영준
◾ 식품 중 주요 유효물질의 프로파일링 연구, 산학협력단, 2018.02.~2019.01.김영준
◾ 주요 식품중항산화 물질 및 항산화 능력 연구, 산학협력단, 2018.02.~2019.01.김영준
◾ HPLC 및 친환경비파괴분석법을 이용한 후추 생리활성물질인 피페린 분석법 최적화 및 밸리데이션, 한국연구재단, 2017.06.~2020.02.김영준
수상
◾ Physicochemical and antioxidant properties, bioavailability of Pink pepper (Schinus molle), 구두발표 장려상, 한국식품저장유통학회, 2019김영준
◾ Measurement uncertainty evaluation in nicotine analysis using HPLC, LC-MS/MS and GC-MS, 우수포스터상, 한국식품과학회, 2019김영준
◾ 2017학년도 교육분야 우수교원, 2017학년도 교육분야 우수교원, 서울과학기술대학교 대학교육혁신원, 2017김영준
[01811] 서울시 노원구 공릉로 232 서울과학기술대학교 100주년기념관 211호 Tel : 02-970-9773, 9774 E-mail: mc@seoultech.ac.kr
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