232 Gongneung-ro, Nowon-gu, Seoul, 01811, korea
Tel :+82-2-970-6794
Fax : +82-2-970-6800
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Department of Food Science and Technology
Name |
Kim, Young-Jun |
MAJOR |
Food analysis |
TEL |
02-970-6734 |
E-mail |
kimyj@seoultech.ac.kr |
Biography
B.S. Food Science and Biotechnology, Sungkyunkwan University
M.S. Biotechnology, Yonsei University,
Ph.D. Agricultural Biotechnology, Seoul National University
M.S. Biotechnology, Yonsei University,
Ph.D. Agricultural Biotechnology, Seoul National University
Careers
2017. 03. - present: Associate professor, Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea
1998. 01. - 2017. 02.: Head of OTTOGI Food Safety Center, Anyang, Korea
1998. 01. - 2017. 02.: Head of OTTOGI Food Safety Center, Anyang, Korea
Research Areas
Analytical method development and Risk assessment of chemical contaminants
Research for EDI (Estimated Daily Intake) and measurement uncertainty
Physicochemical properties analysis and simultaneous analysis of individual functional compounds
Research for Establishment of proactive food safety management and statistical analysis of food safety information
Research for EDI (Estimated Daily Intake) and measurement uncertainty
Physicochemical properties analysis and simultaneous analysis of individual functional compounds
Research for Establishment of proactive food safety management and statistical analysis of food safety information
Journal Papers
◾ Comparative evaluation of physicochemical characteristics, organic acid, and sugar compositions in colored cherry tomatoes, Korean Journal of Food Science and Technology, vol.56 No.1 pp.8~14, 2024김영준
◾ Comparative Analysis of Polyphenol Content and Antioxidant Activity of Different Parts of Five Onion Cultivars Harvested in Korea, Antioxidants, vol.13 No.2, 2024김영준
◾ Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea, Food Science of Animal Resources, vol.43 No.6 pp.949~960, 2023김영준
◾ Physicochemical characteristics, organic acid, and sugar compositions in bulb, peel, and root of five onion cultivars, Korean Journal of Food Science and Technology, vol.55 No.5 pp.398~403, 2023김영준
◾ Investigation of Heavy Metal Migration from Food Contact Materials used for Food Delivery Using an Inductively Coupled Plasma–Mass Spectrometer, Journal of Food Hygiene and Safety, vol.38 No.2 pp.37~45, 2023김영준
◾ Noni fruit extract ameliorates alcohol-induced hangover symptoms by reducing the concentrations of alcohol and acetaldehyde in a Sprague Dawley rat model and a human intervention study, FOOD & FUNCTION, vol.14 No.3 pp.1750~1760, 2023김영준
◾ Perilla oil and α linolenic acid ameliorated thrombosis in rats induced by collagen and epinephrine, FOOD SCIENCE AND BIOTECHNOLOGY, 2023김영준
◾ In vitro and in vivo postprandial hypoglycemic effects and comprehensive metabolite profiling of Dangjo chili pepper (Capsicum annuum L. cv. Dangjo), FOOD BIOSCIENCE, vol.51, 2023김영준
◾ Determination and Validation of Synthetic Antioxidants in Processed Foods Distributed in Korea, Journal of Food Hygiene and Safety, vol.37 No.5 pp.297~305, 2022김영준
◾ Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties againstEscherichia coliO157:H7, FOOD SCIENCE AND BIOTECHNOLOGY, vol.31 No.9 pp.1145~1155, 2022김영준
◾ Comparison study of validation parameters and measurement uncertainty of rapid analytical methods for piperine in black pepper by ultraviolet spectroscopy and high-performance liquid chromatography, Food Science and Biotechnology, vol.31 No.9 pp.1133~1143, 2022김영준
◾ Analytical method development and risk characterisation of anthraquinone in various types of tea, Food Control, vol.137, 2022김영준
◾ Non-nutritive sweeteners 분석을 위한 최근 분석기술 동향, Food Science and Industry, vol.55 No.1 pp.58~73, 2022김영준
◾ Capsicum annuum L. cv. DANGJO ameliorated hyperglycemia in type 2 diabetes animal model induced by high-fat diet and streptozotocin (Mar, 10.1007/s10068-022-01068-1, 2022), FOOD SCIENCE AND BIOTECHNOLOGY, 2022김영준
◾ Determination of methylxanthine contents and risk characterisation for various types of tea in Korea, Food Control, vol.132, 2022김영준
◾ Occurrence and risk characterization of non-nutritive sweeteners in selected food products from Korea, Food Science and Biotechnology, vol.31 No.1 pp.37~48, 2022김영준
◾ Authentication of Rubus coreanus and Related Species via DNA Barcoding and HPLC Approaches, Korean J. Medicinal Crop Sci., vol.29 No.6 pp.425~433, 2021김영준
◾ Determination of Sodium Alginate in Processed Food Products Distributed in Korea, Journal of Food Hygiene and Safety, vol.36 No.6 pp.474~480, 2021김영준
◾ Validation and measurement uncertainty of HPLC-UV method for quercetin quantification in various foods, KOREAN J. FOOD SCI. TECHNOL, vol.53 No.6 pp.682~687, 2021김영준
◾ Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red, Journal of Food Hygiene and Safety, vol.36 No.5 pp.376~381, 2021김영준
◾ Paeonia lactiflora Root Extract and Its Components Reduce Biomarkers of Early Atherosclerosis via Anti-Inflammatory and Antioxidant Effects In Vitro and In Vivo, Antioxidants, vol.10 No.10, 2021김영준
◾ Validation and measurement uncertainty of HPLC method for simultaneous determination of 10 dyes in adulterated Phellodendron, Korean Journal of Food Science and Technology, vol.53 No.4 pp.391~398, 2021김영준
◾ Determination of Heavy Metal Concentration in Herbal Medicines by GF-AAS and Automated Mercury Analyzer, Journal of Food Hygiene and Safety, vol.36 No.4 pp.281~288, 2021김영준
◾ Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.), Antioxidants, vol.10 No.7, 2021김영준
◾ Antioxidant composition and activity of aronia leaves at different stages of maturity, Korean Journal of Food Science and Technology, vol.53 No.2 pp.133~138, 2021김영준
◾ Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea, Food Science and Biotechnology, vol.30 No.2 pp.209~215, 2021김영준
◾ Comparisons of the Anti-Inflammatory Activity of Dendropanax morbifera LEV Leaf Extract Contents Based on the Collection Season and Concentration of Ethanol as an Extraction Solvent, Applied science, vol.10 No.23, 2020김영준
◾ Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry tomatoes, KOREAN J. FOOD SCI. TECHNOL, vol.52 No.6 pp.604~609, 2020김영준
◾ Validation and measurement uncertainty of GC-MS quantification method for nicotine in dried mushrooms using QuEChERS extraction, Food Additives & Contaminants: Part A,, vol.37 No.10 pp.1687~1694, 2020김영준
◾ Feasibility of rapid piperine quantification in whole and black pepper using near infrared spectroscopy and chemometrics, Journal of Food Science, vol.85 No.10 pp.3094~3101, 2020김영준
◾ Application of Non-Destructive Rapid Determination of Piperine in Piper nigrum L. (Black Pepper) Using NIR and Multivariate Statistical Analysis: A Promising Quality Control Tool, FOODS, vol.9 No.10, 2020김영준
◾ Estimation of daily intake of lycopene, antioxidant contents and activities from tomatoes, watermelons, and their processed products in Korea, Applied Biological Chemistry, vol.63 No.1, 2020김영준
◾ Neuroprotective Activity of Polyphenol-Rich Ribes diacanthum Pall against Oxidative Stress in Glutamate-Stimulated HT-22 Cells and a Scopolamine-Induced Amnesia Animal Model, Antioxidants, 2020김영준
◾ Chemical composition and antioxidant capacity of black pepper pericarp, Applied Biological Chemistry, vol.63 No.1, 2020김영준
◾ Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit, FOODS, vol.9 No.6, 2020김영준
◾ Comparative study of the bioactive compounds, flavours and minerals present in black pepper before and after removing the outer skin, LWT-FOOD SCIENCE AND TECHNOLOGY, vol.125, 2020김영준
◾ Green Pepper (Piper nigrum L.) Extract Suppresses Oxidative Stress and LPS-Induced Inflammation via Regulation of JNK Signaling Pathways, APPLIED SCIENCES-BASEL, vol.10 No.7, 2020김영준
◾ Determination and Daily Intake Estimation of Lignans in Sesame Seeds and Sesame Oil Products in Korea, FOODS, vol.9 No.4, 2020김영준
◾ 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, Journal of Food Hygiene and Safety, 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
Conference Papers
◾ 조주희, 임수민, 박지원, 윤충인, 김영준, Validation and determination of organotins in agricultural products using GC-MS, International Conference on Food Safety and 38th KoSFos Annual Meeting, JEJU Haevich Hotel & Resort, 2023김영준
◾ 조주희, 이가영, 김수민, 윤충인, 김영준, Method validation and measurement uncertainty of GC-MS for organotins in marine products, 2023 KFN International Symposium and Annual Meeting, Busan BEXCO, 2023김영준
◾ 이가영, 조주희, 김다희, 윤충인, 김영준, Validation and determination of analytical methods for Organotins using GC-MS/MS, 2023 KFN International Symposium and Annual Meeting, Busan BEXCO, 2023김영준
◾ 김영준, Research on safety management of organotin in food, KoSFoP 2023 44 th International Symposium and Annual Meeting, JEJU ICC, 2023김영준
◾ 김영준, Analytical method development and research trends for organotin, 2023 KoSFoST International Symposium and Annual Meeting, ICC Jeju , 2023김영준
◾ 김도연, 이가영, 김구원, 김수민, 윤충인, 김영준, Method development and validation of phlorotannins in Ecklonia cava using HPLC-DAD, 2023 KoSFoST International Symposium and Annual Meeting, Jeju ICC, 2023김영준
◾ 조주희, 김민아, 김태훈, 김다희, 윤충인, 김영준, Method validation and uncertainty of steviol glycosides in food products, 2023 KoSFoST International Symposium and Annual Meeting, Jeju ICC, 2023김영준
◾ 이가영, 윤충인, 김영준, Optimization and validation of analytical methods for butyltins and phenyltins using GC-MS/MS, 2023 KoSFoST International Symposium and Annual Meeting, Jeju ICC, 2023김영준
◾ 김민아, 양효진, 이예휘, 김도연, 윤충인, 김영준, Validation and monitoring of carminic acid in various foods, International Conference on Food Safety and 37th KoSFos Annual Meeting, Busan BEXCO, 2022김영준
◾ 이가영, 박현주, 조주희, 고영호, 윤충인, 김영준, Validation and determination of HPLC method for lac color, International Conference on Food Safety and 37th KoSFos Annual Meeting, Busan BEXCO, 2022김영준
◾ 박현주, 박진욱, 윤충인, 김영준, Method development and validation of thaumatin in food using HPLC-UVD, 2022 KoSFost International Symposium and Annual Meeting, BEXCO, 2022김영준
◾ 이가영, 김민아, 윤충인, 이두희, 김영준, Validation and determination of HPLC method for annatto pigment in distrubuted product in Korea, 2022 KoSFost International Symposium and Annual Meeting, BEXCO, 2022김영준
◾ 양효진, 윤충인, 김영준, Validation and determination of HPLC method for various azo dyes in adulterated herbal medicine in Korea, 2022 KoSFost International Symposium and Annual Meeting, BEXCO, 2022김영준
◾ 박현주, 서은빈, 박진욱, 최시내, 윤충인, 김영준, Validation and Occurrence of sorbic acid in various food distributed in Korean market, 6th Asia-Pacific Symposium on Food Safety 2021, ICC JEJU, 2021김영준
◾ 양효진, 서은빈, 박현주, 임수지, 윤충인, 김영준, Validation and measurement uncertainty of simultaneous HPLC method for various azo dyes in adulterated Cordyceps sinensis, 6th Asia-Pacific Symposium on Food Safety 2021, ICC JEJU, 2021김영준
◾ 김영준, The new normal for Food industry: current issues and tasks, 6th Asia-Pacific Symposium on Food Safety 2021, ICC JEJU, 2021김영준
◾ 박진욱, 이가영, 유준호, 윤충인, 신재욱, 김영준, Validation, Measurement Uncertainty and Monitoring of Polysorbates in Food using UV-Spectrophotometer, 6th Asia-Pacific Symposium on Food Safety 2021, ICC JEJU, 2021김영준
◾ 서은빈, 박현주, 서혜린, 윤충인, 신재욱, 김영준, Analysis of quercetin as natural food additives in various foods using HPLC-DAD, 2021 KoFoST International Symposium and Annual Meeting, 대전 컨벤션센터, 2021김영준
◾ 임수지, 서은빈, 박진욱, 양효진, 윤충인, 김영준, Applicability of simultaneous determination of 10 colors in phellodendron using HPLC, 2021 KoFoST International Symposium and Annual Meeting, 대전컨벤션센터, 2021김영준
◾ 김영준, Current trends in analytical methods for detection of POPs in food, 2021 KoFoST International Symposium and Annual Meeting, 대전 컨벤션센터, 2021김영준
◾ 임수지,박진욱,이유선,윤충인,김영준, Apllicability of simultaenous determination of polyphenols in Oat and sprout powder using HPLC, 제 35차 한국식품위생안전성학회 학술대회, 부산(BEXCO), 2020김영준
◾ 강현희, 서은빈, 양효진, 윤충인, 김영준, Validation and risk assessment of GC-MS quantification method for nicotine in mushrooms, tea, berries and spices., 제 35차 한국식품위생안전성학회 학술대회, 부산 (BEXCO), 2020김영준
◾ 임수지, 서은빈, 윤충인, 고경육, 김영준, Applicability of simultaneous determination of prohibited color adulterants in Curcuma longa L. using HPLC, 4차산업에 대비한 약용작물의 산업 육성 및 연구 전략 심포지엄, 온라인, 2020김영준
◾ 김영준, The importance of validation and measurement uncertainty for trace-level contaminant test methods, The Korean Society of Environmental Agriculture, 소노캄(여수), 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
◾ 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
◾ 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
◾ 임수지, 김대원, 윤충인, 신재욱, 김영준, Measurement Uncertainty Estimation and Validation of Stevioside & Rebaudioside A in Foods, the korean society of food hygience and safety, 경주화백컨벤션센터(HICO), 2019김영준
◾ 양성웅, 강현희, 윤충인, 문지영, 김영준, Measurement uncertainty estimation and validation of Anthraquinone in Tea by using Gas chromatography Mass spectrometer, The Korean Society of food hygience and safety, 경주화백컨벤션센터(HICO), 2019김영준
◾ 박종락, 김아영, 문광덕, 김영준, Determination of piperine in Piper Nigrum by using Near Infrared Spectroscopy, The Korean Society of food hygience and safety, 경주화백컨벤션센터(HICO), 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
◾ 김대원, 김영준, 양성웅, 윤충인, 신영재, 박현정, 김민정, 김주경, 정성근, Physicochemical and antioxidant properties, bioavailability of Pink Pepper (Schnius molle), 한국식품저장유통학회 학술대회, 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
◾ 강현희, 윤충인, 김영준, Measurement uncertainty evaluations in nicotine analysis using HPLC, LC-MS/MS and GC-MS, 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
◾ 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, Food nutrient scientific analysis and improvement plan (Focused on sugar, sodium, cholesterol), 2017년 제32차 한국식품위생안전성학회 학술대회 논문집, 더케이호텔서울, 2017김영준
◾ 김영준, Food Safety and Accreditation in Food Industry, 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
Books
◾ 지은이: 강일준,강명화,강윤한,고민정,김영준,박성수,방우석,서동호,성지혜,육홍선,이경행,이광근,이옥환,장윤혁,정서진,정우식,정현정, 식품학개론, 저서, 9788961543781, 라이프사이언스, 2021김영준
Projects
◾ 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.~2022.02.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.~2020.05.김영준
Awarded
◾ Validation and determination of HPLC method for annatto pigment in distributed product in Korea, Best Poster Award, The Korean Society of Food Sciene and Technology, 2022김영준
◾ Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red, 과학기술우수논문상, 한국과학기술단체총연합회, 2022김영준
◾ Food Science and Biotechnology 우수 편집자상, 우수 편집자상, 한국식품과학회, 2021김영준
◾ Physicochemical and antioxidant properties, bioavailability of Pink pepper (Schinus molle), Best Oral Presenter Award, The Korean Society of Food Preservation, 2019김영준
◾ Measurement uncertainty evaluation in nicotine analysis using HPLC, LC-MS/MS and GC-MS, Best Poster Award, The Korean Society of Food Science and Technology, 2019김영준
◾ 2017학년도 교육분야 우수교원, 2017학년도 교육분야 우수교원, 서울과학기술대학교 대학교육혁신원, 2017김영준