학력

2019    Louisiana State University, Graduate School, Nutrition and Food Sciences, Doctor of Philosophy

2014    고려대학교 대학원 가정학과 가정학석사

2012    고려대학교 사범대학 가정교육과 가정학사

                              생명과학대학 식품공학부 이학사

경력

2024  -  현재      고려대학교 가정교육과 조교수

2022  -  2024    식품의약품안전처 식생활영양안전정책과 정책연구원

2019  -  2021    Oregon State University, Nutrition Program, Postdoctoral Scholar

국제학술지

Cho, I., Koh, J., Choi, R. Y., Ji, M., Kim, I. W., Paik, M. J., & Kim, Y. (2025). Techno-functional and biological characteristics of cricket (Gryllus bimaculatus) fractions extracted using a cold press juicer. Journal of Food Composition and Analysis, 108649

Oh, E., Kang, Y., Cho, I., Koh, J., Park, W., Kim, Y. (2024) Anti-inflammatory and anti-hyperglycemia effects of mealworm (Tenebrio molitor larvae) protein extracted by four methods: alkali, salt, enzyme, and screw press. Journal of Food Science, 89, 5280-5292

Nielsen, S., Liang, N., Rathish, H., Kim, B. J., Lueangsakulthai, J., Koh, J., Qu, Y., Schulz, H., Dallas, D. C. (2024) Bioactive Milk Peptides: An Updated Comprehensive Overview and Database. Critical Reviews in Food Science and Nutrition. 64(31), 11510-11529

Kim, B. J., Koh, J., Liang, N., Yang, J., Ozturk, G., Barile, D., Dallas, D. C. (2023) Effect of vat  pasteurization, ultra-high temperature sterilization, retort sterilization and homogenization on soluble proteins in donor human milk detected via proteomics. LWT. 183, 114842

Qu, Y., Kim, B. J., Koh, J., Dallas, D. C. (2023) Comparison of solid-phase extraction sorbents for monitoring the in vivo intestinal survival and digestion of kappa-casein-derived caseinomacropeptide. Foods. 12(2), 299

Koh, J., Kim, B. J., Qu, Y., Dallas, D. C. (2023) Mass spectral profiling of caseinomacropeptide extracted from feeding material and jejunal fluid using three methods–ethanol precipitation, perchloric acid precipitation, and ultrafiltration. Food Chemistry. 398, 133864

Liang, N., Koh, J., Kim, B. J., Ozturk, G., Barile, D., Dallas, D. C. (2022) Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization. Frontiers in Nutrition. 9, 926814

Koh, J., Kim, B. J., Qu, Y., Huang, H., Dallas, D. C. (2022) Top-down Glycopeptidomics reveals intact glycomacropeptide is digested to a wide array of peptides in Human Jejunum. Journal of Nutrition. 152(2). 429-438

Qu, Y., Kim, B. J., Koh, J., Dallas, D. C. (2021) Analysis of bovine kappa-casein glycomacropeptide by liquid chromatography-tandem mass spectrometry, Foods. 10(9), 2028

Koh, J., Victor, A. F., Howell, M. L., Yeo, J. G., Qu, Y., Selover, B., Waite-Cusic, J., Dallas, D. C. (2020) Bile salt-stimulated lipase activity in donor breast milk influenced by pasteurization techniques. Frontiers in Nutrition. 7, 552362

Koh, J., Morales-Contreras, B., Guerra-Rosas, M., Osorio-Hernandez, E., Culver, C. A., Morales-Castro, J., Wicker, L. (2020) Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges. LWT. 131, 109692

Koh, J., Xu, Z., Wicker, L. (2020) Binding kinetics of blueberry pectin-anthocyanin and stabilization by non-covalent interactions. Food Hydrocolloids. 99, 105343

Koh, J., Xu, Z., Wicker, L. (2020) Blueberry pectin and increased anthocyanin stability under in vitro digestion. Food Chemistry. 302, 125343

Koh, J., Xu, Z., Wicker, L. (2018). Blueberry pectin extraction methods influence physico‐chemical properties. Journal of Food Science, 83(12). 2954-2962

국내학술지

황현우, 고지원. (2025). 한국과 일본의 식생활교육 정책 비교⋅분석: 지속가능한 식생활교육을 중심으로. 한국가정과교육학회지, 37(4), 173-187

Kang, Y., Cho, I., Oh, E., Kim, I., Koh, J., .Kim, Y. (2024) Techno-functional rheological properties of Tenebrio molitor larvae protein by different extraction methods. International Journal of Industrial Entomology. 48(2), 86-97

고지원, 박선성, 김서현, 김유경. (2022). 중학생의 배려심⋅ 다문화수용성 향상을 위한 비주얼 씽킹 활용 식생활교육 프로그램 개발 및 적용: 2015 개정 기술⋅ 가정과 교육과정을 중심으로. 한국가정과교육학회지, 34(2), 153-166

이영은, 유세종, 이정우, 고지원, 김유경. (2022). 중학생 대상 지구환경을 위한 지속가능한 식생활교육 프로그램. 한국가정과교육학회지, 34(2), 59-75

Research Topic

1. Development of Functional Foods Using Agriceuticals and Nutraceuticals

- Development of hydration-enhancing jelly systems utilizing amidated pectin for improved gel stability and palatability.

- Application of amidated pectin as a fat replacer to improve structural integrity and nutritional quality in reduced-fat formulations.

- Creation of natural, anthocyanin-based pH-responsive systems for intelligent food packaging and quality monitoring.

- Development of texture-modified foods for dysphagia patients focusing on safe viscosity control, moisture retention, and nutritional adequacy.

2. Development of Dietary Education Programs

- Comparison of dietary education policies to inform sustainable education strategies.

- Design of dietary  education programs for schools and community settings that integrate nutrition science, sustainability, and behavioral change principles.

- Development of culturally grounded programs that incorporate traditional Korean dietary practices to promote health, identity, and sustainability.

학부

HEED284 영양학

HEED482 생애주기영양학

대학원

HEE575 생애주기영양학

HEE778 영양소대사

교육대학원

EHO563 영양학연구

석사과정

황현우

Zhang Xinyu

Cui Xiyan

Shao Jiahui

Jennifer Vidya