Lab for Traditionally Fermented Foods and Functional Foods
Office : CHE Hall 421 |
Tel : +82-51-510-2767 |
E-Mail : kunypark@pusan.ac.kr |
This lab is researching on the sciences of Korean traditional doenjang, chungkukjang and kochujang, other functional foods of yellow-green vegetables and grain products. This lab especially works on cancer preventive functionality of the foods and also focuses on antiobesitic effect of the foods. The anticarcinogenic and antiobesitic effects of the bioactive from the foods and their mechanisms in the cells and in vivo animal systems are also studied. |
Nutrition Laboratory
Office : CHE Hall 324 |
Tel : +82-51-510-2765 |
E-Mail : yosong@pusan.ac.kr |
Our laboratory is interested in lipid lowering effects of foods. The effects of functional foods including korean traditional foods on suppression of plasma lipoproteins, liver or aorta lipids are studied in animal models as well as in human. Mechanism studies involved in the prevention of cholesterol synthesis and atherosclerosis are also our interests. |
Lab for Clinical Nutrition and Nutrition Education
Office : CHE Hall 414 |
Tel : +82-51-510-3445 |
E-Mail : hanjs@pusan.ac.kr |
Research topics in this lab are as follows : research on anti-hyperglycemic activity of functional foods and effects of functional food supplement in diabetic patients, research on improvement of nutritional status in patients with chronic disease, and research on development of nutrition education program and effect of nutrition education. |
Lab for Community Nutrition
Office : CHE Hall 415 |
Tel : +82-51-510-1914 |
E-Mail : hokryu@pusan.ac.kr |
Research on the study of nutrition intervention at the community level. Our Lab includes a substantial course of prevention and management about chronic diseases. We will extend fieldwork for nutrition intervention with community health center. |
Lab for Food Functionality
Office : CHE Hall 413 |
Tel : +82-51-510-2779 |
E-Mail : ejcho@pusan.ac.kr |
The laboratory employs in vitro , cellular system and in vivo model of aging and oxidative stress model system to search for functional foods and bioactive products. Further study is also conducted on antiaging-related molecular mechanisms. |
Lab for Food Biochemistry
Office : CHE Hall 408 |
Tel : +82-51-510-2768 |
E-Mail : heeseoblee@pusan.ac.kr |
Our research interests are to elucidate the mechanism of food-related enzyme, to develop biologically active compounds from food materials, and to prevent Helicobacter pylori infection by newly developed compounds. To study in these area, we are developing and combining tools for screening of food-related enzymes and bioactive compounds, directed evolution, enzyme kinetics, purification, and analysis of structure. |
Lab for Sensoty Sicence
Office : CHE Hall 326 |
Tel : +82-51-510-2766 |
E-Mail : jeehyunlee@pusan.ac.kr |
This lab is researching on the sciences of Korean traditional doenjang, chungkukjang and kochujang, other functional foods of yellow-green vegetables and grain products. This lab especially works on cancer preventive functionality of the foods and also focuses on antiobesitic effect of the foods. The anticarcinogenic and antiobesitic effects of the bioactive from the foods and their mechanisms in the cells and in vivo animal systems are also studied. |