학력
학사, 성균관대학교
석사, 연세대학교
농학박사, 서울대학교
주요 경력
2017. 03. – 현재: 서울과학기술대학교, 식품공학과, 조교수, 부교수
2021. 03. - 현재: 국립농산물품질관리원 시험연구소, 기기분석분야 자문관
2021. 01. - 현재: 한국표준과학연구원, 국가참조표준 기술위원회 위원
2020. 08. – 현재: 식품의약품안전처, 식품위생심의위원회 위원
2020. 06. - 현재: 서울시 식품안전대책위원회 위원
2019. 07. – 현재: 농림축산식품부 산업표준화(KS) 전문위원
2006. 12. – 현재: 식품기술사
1998. 01. – 2017. 02.: ㈜오뚜기, 식품안전센터, 센터장
연구 분야
화학적 오염물질/위해요소의 분석법 개발 및 안전성 평가
물리화학적 특성 및 유효성분 동시 분석법 연구
일일섭취량 및 측정불확도의 과학적 통계기법 연구
식품안전정보 빅데이터를 활용한 사전예방적 안전관리 연구
Green analysis 분석법 개발 연구
담당 교과목
식품재료학(2학년), 식품분석화학(2학년), 식품기기분석(3학년), 식품안전및법규(4학년), 식품품질관리(4학년)
기기분석특론/식품분석특론(대학원)
저널 논문
◾ 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, 한국식품위생안전성학회지, 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, 식품과학과 산업, 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
◾ Validation and measurement uncertainty of HPLC-UV method for quercetin quantification in various foods, Korean Journal of Food Science and Technology, vol.53 No.6 pp.682~687, 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
◾ Authentication of Rubus coreanus and Related Species via DNA Barcoding and HPLC Approaches, Korean Journal of Medicinal Crop Science, vol.29 No.6 pp.425~433, 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
◾ 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
◾ 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
◾ 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
◾ 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 SCIENCES-BASEL, vol.10 No.23, 2020김영준
◾ Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry tomatoes, Korean Journal of Food Science and Technology, vol.52 No.6 pp.604~609, 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
◾ Validation and measurement uncertainty of GC-MS quantification method for nicotine in dried mushrooms using QuEChERS extraction, FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE RISK ASSESSMENT, vol.37 No.10 pp.1687~1694, 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
◾ 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
◾ 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
◾ 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, 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
◾ 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
◾ 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
◾ 김영준, The new normal for Food industry: current issues and tasks, 6th Asia-Pacific Symposium on Food Safety 2021, ICC JEJU, 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
◾ 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
◾ 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, 오염물질 극미량 시험법 유효화 및 측정불확도의 중요성, 한국환경농학회 학술대회, 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
◾ 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
◾ 박종락, 김아영, 문광덕, 김영준, Determination of piperine in Piper Nigrum by using Near Infrared Spectroscopy, 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
◾ 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, 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
저역서
◾ 지은이: 강일준,강명화,강윤한,고민정,김영준,박성수,방우석,서동호,성지혜,육홍선,이경행,이광근,이옥환,장윤혁,정서진,정우식,정현정, 식품학개론, 저서, 9788961543781, 라이프사이언스, 2021김영준
연구프로젝트
◾ 아임계수 추출시스템을 이용한 양파 쿼세틴의 추출/정제 최적화, (주)오뚜기, 2019.07.~2021.06.김영준
◾ 더블엑스 식물영양소 분석 및 과일채소의 동등량 비교, 서울과학기술대학교 산학협력단, 2019.07.~2019.09.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
수상
◾ Validation and determination of HPLC method for annatto pigment in distributed product in Korea, 우수포스터상, 한국식품과학회, 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), 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
기타(학회활동 등)
-한국식품위생안전성학회, 편집위원, 상임이사 (2017-현재)
-한국식품과학회, 식품분석분과, 위원장 (2020-현재)
-한국식품과학회, Food Science and Biotechnology, 편집위원 (2020-현재)
-한국식품과학회, 식품과학과 산업, 편집위원 (2021-현재)
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