Ph.D., Nutrition and Food Sciences, Department of Nutrition, Dietetics & Food Sciences, Utah State University, 2021
M.Sc., Biofood Industry, Department of International Agricultural Technology, Seoul National University, Korea, 2017
B.Sc., Microbiology, Department of Life Sciences, Gyeongsang National University, Korea, 2015
I am interested in understanding the interaction between antimicrobial and targeted microorganisms, searching the ways to maximize antimicrobial efficacy, and applying comprehensive knowledge in food and agricultural sciences.
GRANTS AND AWARDS
Registration Scholarship, First (IFT 21 online meeting). 2021
ASM Student and Postdoctoral Travel Award, World Microbe Forum. 2021
2nd place in the Food Microbiology Division Z John Ordal Graduate Student Oral Competition, IFT20. 2020
Doctoral Student Researcher of the Year Award from the Department of Nutrition, Dietetics, and Food Sciences, USU. 2020
Graduate Student Travel Award from the Department of Nutrition, Dietetics, and Food Sciences, USU. 2019
Graduate Student Travel Award from the School of Graduate Studies, USU. 2019
Encouragement Award for the oral presentation competition at 43rd Annual Meeting & International Symposium, KMB. 2016
Park N, Najm TA, Walsh MK. Different positional and substrate specificities of immobilized thermostable lipases from Thermomyces lanuginrsus, Geobacillus stearothermophilus, and Anoxybacillus flavithermus for decanoyl glycerol synthesis. In preparation for Journal of the American Oil Chemists' Society.
Seong HJ, Park N, Im AE, Yang KY, Nam SH. Deglycosylation of naringin by Aspergillus Oryzae NYO2 naringinase and its enhanced neuroprotection and debitterization. Journal of Agricultural and Food Chemistry, under review.
Park N, Walsh MK. Influence of different food models and storage temperatures on the bacterial inhibition by maltodextrin laurate and sucrose laurate and the investigation of their cytotoxicity. Food Control, under review.
Park N, Walsh MK., 2021. Microbial inhibitory properties of maltodextrin fatty acid esters against food-related microorganisms. LWT- Food Science and Technology.
Park N, Walsh MK., 2019. Physical and emulsion stabilizing properties of maltodextrin fatty acid polymers produced by the lipase-catalyzed reaction in ethanol. Carbohydrate Polymers.
Park N, Nguyen TT, Lee GH, Jin SN, Kwak SH, Lee TK, Choi YH, Kim SB, Kimura A, Kim D., 2018. Composition and biochemical properties of L‐carnitine fortified Makgeolli brewed by using fermented buckwheat. Food Science & Nutrition.
Hur J, Nguyen TT, Park N, Kim J, Kim D., 2018. Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties. AMB Express.
Lee TK, Nguyen TT, Park N, Kwak SH, Kim J, Jin SN, Son GM, Hur J, Choi JI, Kim D., 2018. The use of fermented buckwheat to produce L-carnitine enriched oyster mushroom. AMB Express.
Park N, Lee TK, Nguyen TT, An EB, Kim NM, You YH, Park TS, Kim D., 2017. The effect of fermented buckwheat on producing L‐carnitine‐and γ‐aminobutyric acid (GABA)‐enriched designer eggs. Journal of the Science of Food and Agriculture.
Kim J, Nguyen TT, Kim NM, Moon YH, Ha JM, Park N, Lee DG, Hwang KH, Park JS, Kim D., 2016. Functional properties of novel epigallocatechin gallate glucosides synthesized by using dextransucrase from Leuconostoc mesenteroides B-1299CB4. Journal of Agricultural and Food Chemistry.