차세대 바이오소재 과학 인재 양성
생물의소재공학과
안주희교수
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안주희교수

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Prof. Juhee Ahn (안주희 교수)
Education
날 짜 학 력
1999-2003 University of Missouri-Columbia, Food Microbiology, Ph.D.
1995-1997 Kangwon National University, Food Biotechnology, M.S.
1988-1995 Kangwon National University, Food Science, B.S.
Professional Experience
날 짜 경 력
2016-2017 Visiting Scholar, Department of Food Science, Zhejiang University, China (Dr. Tian Ding) 
2012-2013 Visiting Scholar, Department of Animal Sciences, Univ. of Maryland, USA (Dr. Debabrata Biswas)
2011-2012 Visiting Lecturer, Department of Food Science & Technology, Chiang Mai University, Thailand
2004-2006 Post-doc, Food Safety Engineering, The Ohio State University, USA (Dr. Bala Balasubramaniam)
2003-2004 Post-doc, Food Microbiology. University of Missouri-Columbia, USA (Dr. Azlin Mustapha)
1999-2002 R.A., Food Science, University of Missouri-Columbia, USA (Dr. Ingolf U. Gruen)
1997-1998 R.A., Food and Nutrition, Hallym University, ROK (Prof. Il-Jun Kang)
Research Interests      
  • Mechanism-based β-lactamase and efflux pump inhibitors
  • Biofilm formation (Quorum sensing and Quorum quenching)
  • Stochastic approach for predicting microbial inactivation
  • Molecular mechanisms of antibiotic-resistant pathogens
  • Bacteriophage control
Publications

2020
  • Uddin, M.J., Dawan, J., Jeon, G., Yu, T., He, X., and Ahn, J. The role of bacterial membrane vesicles in the dissemination of antibiotic resistance and as promising carriers for therapeutic agent delivery. Microorganisms. 8:670 (2020)
  • Dawan, J. and Ahn, J. Assessment of antibiotic combination for the control of antibiotic heteroresistance in Salmonella Typhimurium. Microbial Drug Resistance. Accepted on March 10 (2020)
  • Uddin, M.J. and Ahn, J. Association between antibiotic resistance and bacteriophage resistance phenotypes in laboratory and clinical strains of Salmonella Typhimurium. Microbial Pathogenesis. 143:104159 (2020)
  • Petson, K., Vongkamjan, K., and Ahn, J. Synergistic effect of bacteriophage and antibiotic on the inhibition of antimicrobial-resistant Salmonella Typhimurium. Journal of Food Hygiene and Safety. 35:189-194 (2002) 
  • Dawan, J., Wei, S., and Ahn, J. Role of antibiotic stress in phenotypic switching to persister cells of antibiotic-resistant Staphylococcus aureus. Annals of Microbiology. 70:1-8 (2020)
  • Chelliah et. al. Unveiling the potentials of bacteriocin (Pediocin L50) from Pediococcus acidilactici with antagonist spectrum in a Caenorhabditis elegans model. International Journal of Biological Macromolecules. 143:555-572 (2020)

  • 2019
    • Wei, S., Chelliah, R., Rubab, M., Oh, D.H., Uddin, M.J., Ahn, J. Bacteriophages as potential tools for detection and control of Salmonella spp. in food systems. Microorganisms. 7:750 (2019)
    • Ahn, J. Trends and future research in food science. Nutrition & Food Sci. Intl. J. 9(4): 555768 (2019) 
    • Easwaran, M. and Ahn, J. Safety and practice for oragnic farm. Chapter 18: Application of bacteriophages in organic farm animal production. Academic Press. San Diego, CA, USA (2019)  
    • Uddin MJ, Ma CJ, Kim J-C, Ahn J. Proteomics-based discrimination of differentially expressed proteins in antibiotic-sensitive andantibiotic-resistant SalmonellaTyphimurium, Klebsiella pneumoniae,and Staphylococcus aureus. Arch.Microbiol. (2019)
    • Uddin MJ, Kim B, Dawan J, Ding T, Kim J-C, Ahn J.Assessment of antibiotic resistance in bacteriophage-insensitive Klebsiella pneumoniae. Microb. Pathogen.135: 103625 (2019)
    • Uddin MJ, Jeon G, Ahn J. Variability in the adaptive response of antibiotic-resistant Salmonella Typhimurium to environmental stresses. Microb. Drug Resist. 25: 182-192(2019)
    • Uddin MJ, Dawan J, Ahn J. Assessment of the alterationin phage adsorption rates of antibiotic-resistant Salmonella typhimurium. Arch. Microbiol. (2019)
    • Phongtang W, Choi G-P, Chukeatirote E, Ahn J.Bacteriophage control of Salmonella Typhimuriumin milk. Food Sci. Biotechnol. 28: 297-301 (2019)
    • Dawan J, Uddin MJ, Ahn J. Development of de novo resistance in Salmonella Typhimuriumtreated with antibiotic combinations. FEMS Microbiol. Lett. 366 (2019)

    • 2018
      • Uddin MJ, Easwaran M, Ahn J. Characterization of bacteriophages specificity for antibiotic-resistant Salmonella Typhimurium. Ann Microbiol 68: 637-643 (2018)
      • Uddin MJ, Ahn J. Characterization of β-lactamase- and efflux pump-mediated multiple antibiotic resistance in Salmonella Typhimurium. Food Sci. Biotechnol. 27: 921-928 (2018)
      • Petsong K, Uddin MJ, Vongkamjan K, Ahn J. Combined effect of bacteriophage and antibiotic on the inhibition of the development ofantibiotic resistance in Salmonellatyphimurium. Food Sci. Biotechnol. 27: 1239-1244 (2018)
      • Liao X, Li J, Suo Y, Ahn J, Liu D, Chen S, Hu Y, Ye X,Ding T. Effect of preliminary stresses on the resistance of Escherichia coli and Staphylococcus aureus toward non-thermal plasma (NTP) challenge. Food Research International 105: 178-183(2018)
      • Liao X, Li J, Muhammad AI, Suo Y, Ahn J, Liu D, Chen S,Hu Y, Ye X, Ding T. Preceding treatment of non-thermal plasma (NTP) assistedthe bactericidal effect of ultrasound on Staphylococcusaureus. Food Cont. 90: 241-248 (2018)
      • Kim TH, Kwon K, Yoo DS, Lee S-J, Ma CJ, Ahn J, Kim J-C.Monoolein cubic phase containing alginate/cystamine gel for controlled releaseof epidermal growth factor. Journal of Dispersion Science and Technology 40:119-127 (2018)
      • Chukeatirote E, Phongtang W, Kim J, Jo A, Jung L-S, AhnJ. Significance of bacteriophages in fermented soybeans: A review. Biomolecular Concepts 9: 131-142 (2018)

      • 2017
        • Xuan X-T, Ding T, Li J, Ahn J, Zhao Y, Chen S-G, YeX-Q, Liu D-H. Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment. Food Cont. 71: 17-25 (2017)
        • Uddin MJ, Ahn J. Associations between resistance phenotype and gene expression in response to serial exposure to oxacillin andciprofloxacin in Staphylococcus aureus.Lett. Appl. Microbiol. 65: 462-468 (2017)
        • Synytsya A, Monkai J, Bleha R, Macurkova A, Ruml T, AhnJ, Chukeatirote E. Antimicrobial activity of crude extracts prepared fromfungal mycelia. Journal of Tropical Biomedicine 7: 257-261 (2017)
        • Liao X, Liu D, Xiang Q, Ahn J, Chen S, Ye X, Ding T.Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Cont.75: 83-91 (2017)
        • Li J, Suo Y, Liao X, Ahn J, Liu D, Chen S, Ye X, DingT. Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combinationof ultrasound and mild heat. Ultrasonics Sonochemistry 39: 101-110 (2017)
        • Kim J, Ding T, Ahn J. Relationship between β-lactamase production and resistance phenotype in Klebsiella pneumoniae strains. FEMS Microbiol. Lett. 364: fnx116-fnx116 (2017)
        • Kim J, Ahn J. Characterization of clinically isolatedantibiotic-resistant Salmonella Typhimurium exposed to subinhibitory concentrations of ceftriaxone and ciprofloxacinMicrob. Drug Resist. 23: 949-957 (2017)
        • Jung L-S, Ding T, Ahn J. Evaluation of lytic bacteriophages for control of multidrug-resistant Salmonella Typhimurium. Ann. Clin. Microbiol. Antimicrob. 16: 66(2017)
        • Jo A, Ding T, Ahn J. Comparison of antibiotic resistance phenotypes in laboratory strains and clinical isolates of Staphylococcus aureus, Salmonella Typhimurium, and Klebsiella pneumoniae. Food Sci.Biotechnol. 26: 1773-1779 (2017)

        • 2016
          • Xuan X-T, Wang M-M, Ahn J, Ma Y-N, Chen S-G, Ye X-Q,Liu D-H, Ding T. Storage stability of slightly acidic electrolyzed water andcirculating electrolyzed water and their property changes after application.Journal of food science 81: E610-E617 (2016)
          • Li J, Ahn J, Liu D, Chen S, Ye X, Ding T. Evaluation ofultrasound-induced damage to Escherichia coli and Staphylococcus aureus by flow cytometry and transmission electron microscopy. Appl. Environ. Microbiol.82: 1828-1837 (2016)
          • Kim J, Jo A, Ding T, Lee H-Y, Ahn J. Assessment of altered binding specificity of bacteriophage for ciprofloxacin-inducedantibiotic-resistant Salmonella Typhimurium.Arch. Microbiol. 198: 521-529 (2016)
          • Jo A, Kim J, Ding T, Ahn J. Role of phage-antibioticcombination in reducing antibiotic resistance in Staphylococcus aureus. Food Sci. Biotechnol. 25: 1211-1215 (2016)
          • Jo A, Ding T, Ahn J. Synergistic antimicrobial activityof bacteriophages and antibiotics against Staphylococcusaureus. Food Sci. Biotechnol. 25: 935-940 (2016)
          • Jo A, Ahn J. Phenotypic andgenotypic characterisation of multiple antibiotic-resistant Staphylococcus aureus exposed tosubinhibitory levels of oxacillin and levofloxacin. BMC Microbiol. 16: 170(2016)

          • 2015
            • Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermalprocessing. Journal of the Science of Food and Agriculture. 95: 174-178.(2015)
            • Changes in physiological properties of bacteriophage-insensitive Staphylococcusaureus. Annals of Microbiology. 65: 1879-1884. (2015)
            • Assessment of bacteriophage-induced inflammatory mediators in Salmonella-infected macrophage HD11 cells. Journal ofPoultry Science. 52: 238-243. (2015)
            • Application of alginate microsphere for enhancedstability and controlled release of bacteriophage under simulated GIconditions. International Journal of Food Science and Technology. 50: 913-918. (2015)
            • In-vitro adhesion and invasion properties of Salmonella Typhimurium competing withbacteriophage in epithelial cells and chicken macrophages. Braz. J. PoultrySci. 17: 427-432. (2015)

            • 2014
              • Influence of bacteriophage P22 on the inflammatorymediator gene expression in chicken macrophage HD11 cells infected with SalmonellaTyphimurium. FEMS Microbiology Letters. 352: 11-17. (2014)
              • Assessment of synergistic combination potential ofprobiotic and bacteriophage against antibiotic-resistant Staphylococcus aureus exposed to simulated intestinal conditions.Archives of Microbiology. 197: 719-727. (2014)
              • Effect of bacteriophage on the susceptibility, motility,invasion, and survival of SalmonellaTyphimurium exposed to the simulated intestinal conditions. Archives ofMicrobiology. 196: 201-208. (2014)
              • Screening foods for processing-resistant bacterial sporesand characterization of a pressure-thermal resistant Bacillus licheniformisisolate. Journal of Food Protection. 77: 948-954. (2014)
              • Effect of post-packaging pasteurization process on theinactivation of Listeria innocuasurrogate in meat product. Food Science and Biotechnology. 23: 1477-1481. (2014)
              • Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores inlow-acid foods during pressure-assisted thermal processing. Food Science andBiotechnology. 23: 1851-1857. (2014)
              • Survival, prophage induction, and invasive properties oflysogenic Salmonella Typhimuriumexposed to simulated gastrointestinal conditions. Archives ofMicrobiology. 196: 655-659. (2014)
              • Effect of bacteriophage on the transcription andtranslational expression of inflammatory mediators in chicken macrophage.Journal of Poultry Science. 51: 96-103. (2014)
              • Physicochemical, mechanical, and molecular properties ofnonlysogenic and P22-lysogenic Salmonella Typhimurium treated with citrus oil.Journal of Food Protection. 77: 758-764. (2014)
              • Physiological and molecular responses of antibiotic-resistantSalmonella Typhimurium to acid stress. J. Microbiol. Res. 8:578-589.(2014)
              • Assessment of efflux-mediated antibiotic-resistant Salmonella enterica serovar Typhimuriumunder simulated gastrointestinal conditions. Annals of Microbiology. 64:581-587.(2014)
              • In vitro assessment of the conjugal transfer ofantimicrobial resistance genes in simulated gastrointestinal condition. Journalof Microbiology. 52: 716-719. (2014)
              • Effect of high-pressure post-packaging pasteurization onmicrobiological quality of ready-to-use vegetables. J. Food Process. Preserv.38: 406-412. (2014)

              • 2013
                • In vitro assessment of the susceptibilityof planktonic and attached cells of foodborne pathogens to bacteriophageP22-mediated Salmonella lysates. Journal of Food Protection. 76:2057-2062. (2013)
                • Physiochemical and molecular properties ofantimicrobial-exposed Staphylococcus aureus during the planktonic-to-biofilmtransition. Annals of Microbiology. 63: 1213-1217. (2013)
                • Probiotic-mediated competition, exclusion, anddisplacement in biofilm formation by foodborne pathogen. Lett. Appl.Microbiol. 56: 307-313. (2013)
                • Effect of high pressure processing on the quality-relatedproperties of carrot and spinach. Food Sci. Biotechnol. 22(S): 189-195. (2013)
                • Assessment of pressure-induced inactivation properties ofListeria monocytogenes exposed to low pH. Food Sci. Biotechnol. 22(1):99-105. (2013)
                • Enhanced antimicrobial activity of nisin in combinationwith allyl isothiocyanate against Listeriamonocytogenes, Staphylococcus aureus,Salmonella Typhimurium, and Shigella boydii. Int. J. Food Sci.Technol. 48(2): 324-333. (2013)

                • 2012
                  • Cellular and molecular response of Salmonella Typhimurium to antimicroial-induced stresses during theplanktonic-to-biofilm transition. Letters in Applied Microbiology.55(4):274-282. (2012)
                  • Effect of high pressure processing on microbiological andphysical qualities of carrot and spinach. Food Sci. Biotechnol. 21(3):899-904. (2012)
                  • Antioxidant, antibiofilm, and anticholiesterase activitiesof fermented Deodeok (Codonopsislanceolata) extracts. Food Sci.Biotechnol. 21(5):1413-1419. (2012)
                  • Effects of bile salt decojugation by probiotic strains onthe survival of antibiotic-resistant foodborne pathogens under simulatedgastric conditions. J. Food Prot. 75(6):1090-1098. (2012)
                  • Enhanced antimicrobial activity of nisin-loaded liposomalnanoparticles against foodborne pathogens. J Food Sci. 77(3):M165-M170. (2012)
                  • Enhancement of the skin-protective activities of Centrlla asitica L. Urban by anano-encapsulation process. J. Biotechnol. 157(1):100-106. (2012)
                  • Enhancement of the cognitive effects ofgamma-aminobutyric acid frommonosodium glutamate fermentation by Lactobacillus sakei B2-16. FoodBiotechnol. 26(1):29-44. (2012)
                  • Biochemical quality assessment of semi-dried squid (Todarodes pacificus) treated with highhydrostatic pressure. Journal of Food Biochemistry 36(2):171-178. (2012)

                  • 2011
                    • Differential gene expression in planktonic and biofilmcells of antibiotic-resistant Salmonella Typhimurium and Staphylococcusaureus. FEMS Microbiology Letters. 325(2):180-188. (2011)
                    • Assessment of antibiotic susceptibilities, genotypiccharacteristic and biofilm-forming abilities of Staphylococcusaureus andSalmonella Typhimurium. Afr. J. Biotechnol. 10(57):12125-12133. (2011)
                    • Survival and gene expression properties ofantibiotic-resistant Salmonella Typhimurium insimulated gastrointestinalconditions. International Journal of Food Science & Technology. 46:2164-2172. (2011)
                    • Characteristics of biofilm formation byselected foodbornepathogens. Journal of Food Safety. 31(1):91-97. (2011)
                    • Effects of methanol on cell growth and lipid productionfrom mixotrophic cultivation of Chlorella sp. Biotechnol. BioprocessEng. 16:946-955. (2011)
                    • Effect of ultra high pressure processing onimmuno-modulatory activities of the fruitsof Rubus coreanus Miquel. Innov. FoodSci. Eng. Technol. 12:207-215. (2011)
                    • Enhancement of antioxidant and antimicrobial activitiesof Dianthus superbus, Polygonum aviculare , Sophora flavescens, and Lygodium japonicum by pressure-assisted water extraction. FoodScience and Biotechnology. 20(1):283-287. (2011)
                    • Effects of pressure level and processing time on theextraction of total phenols, flavonoids, andphenolic acids from Codonopsislanceolata. Food Science and Biotechnology. 20(2):499-505. (2011)
                    • Effects of nisin and acid on the inactivation and recoveryof Listeria monocytogenes biofilm s treated by high hydrostatic pressure.Food Science and Biotechnol. 20(5): 1361-1366. (2011)
                    • Effects of probiotic fermentation on the e nhancement of biologicaland pharmacologicalactivities of Codonopsis lanceolata extracted by highpressure treatment. Journal of Bioscience and Bioengineering. 112(2):188-193. (2011)
                    • The effect of ultrasonificated extracts of Spirulinamaxima on the anticancer activity. Mar. Biotechnol. 13:205-214. (2011)

                    • 2010
                      • Growth and virulence properties of biofilm-forming SalmonellaTyphimurium under different acid conditions. Applied and EnvironmentalMicrobiology. 76(24): 7910-7917. (2010)
                      • Inactivation kinetics and virulence potential of SalmonellaTyphimurium and Listeria monocytogenes treated by combined high-pressureand nisin. Journal of Food Protection. 73(12): 2203-2210. (2010)
                      • Enhancement of pheochromocytoma nerve cell growth byconsecutive fractionization of Angelica gigas Nakai extracts.Cytotechnology. 62: 461-472. (2010)
                      • Effect of NaCl on the biofilm formation by foodbornepathogens. Journal of Food Science. 75(9): M580-M585. (2010)
                      • Enhancement of antimicrobial and antimutagenic activitiesof Korean barberry (Berberis koreana Palib.) by the combined process ofhigh-pressure extraction with probiotic fermentation. Journal of the Science ofFood and Agriculture. 90(14): 2399-2404. (2010)
                      • Dimethylamine, trimethylamine, and biogenic amineformation in high-pressure processed semi-dried squid (Todarodes pacificius)during refrigerated storage. Journal of Food Science. 75(7): M489-M495. (2010)
                      • Application of high-pressure processing for extending theshelf-life of sliced raw squid. Food Science and Biotechnology. 19(4): 923-927. (2010)
                      • Effect of high pressure processing on the quality ofsquid (Todarodes pacificus) during refrigerated storage. Food Chemistry.119(2): 471-476. (2010)
                      • Combined effects of probiotic fermentation and highpressure extraction on the antioxidant, antimicrobial, and antimutagenicactivities of deodeok (Codonopsis lanceolata). Journal of Agriculturaland Food Chemistry. 58(3): 1719-1725. (2010)
                      • Effect of isothiocyanates from horseradish (Armoraciarusticana) on the quality and shelf life of tofu. Food Control. 5(6):1081-1086.(2010)

                      • 2009
                        • Assessment of cell surface properties and adhesionpotential of selected probiotic strains. Letters in Applied Microbiolgy. 49(4):434-442.(2009)
                        • High pressure inactivation of Salmonella entericaand Listeria monocytogenes in milk, orange juice, and tomato juice. FoodScience and Biotechnology. 18(4): 861-866. (2009)
                        • Functional properties of squid by-products fermented byprobiotic bacteria. Food Science and Biotechnology. 18(3): 761-765. (2009)
                        • Kinetic evaluation of physiological heterogeneity inbacterial spores during thermal inactivation. Journal of General and AppliedMicrobiolgy. 55(4): 295-299. (2009)
                        • Synergistic effect of electrolyzed water and citric acidagainst Bacillus cereus cells and spores on cereal grains. Journal ofFood Sci. 74(4): M185-M189. (2009)
                        • Influence of pressurization rate and pressure pulsing onthe inactivation of Bacillus amyloliquefaciens spores duringpressure-assisted thermal processing. Journal of Food Protection. 72(4):775-782.(2009)
                        • Prevalence, genetic diversity, and antibioticsusceptibility of Bacillus cereus from rice and cereals collected inKorea. Journal of Food Protection. 72(3): 612-617. (2009)
                        • Effect of different extraction protocols on anticancerand antioxidant activities of Berberis koreana bark extracts. Journal ofBioscience and Bioengineering. 107(3): 331-338. (2009)

                        • 2008
                          • RNAi: An emerging field of molecular. African Journal ofBiotechnology. 7(25):4784-4788.
                          • Kinetics of microbial hydrogenation of free linoleic acidto conjugated linoleic acids. Journal of Applied Microbiology. 105(6):2239-2247.(2008)
                          • Cross-protective effect of acid-adapted Salmonellaenterica on resistance to lethal acid and cold stress conditions. Lettersin Applied Microbiolgy. 47(4): 290-297. (2008)
                          • Heat stability of the antimicrobial activity of selectedplant extracts against Aeromonas hydrophila . Journal of Food Hyg.Safety. 23(1): 68-72. (2008)
                          • Prophylactic uses of probiotics as a potentialalternative to antimicrobials in food animals. Food Sci. Biotechnol. 17(1):191-194.(2008)

                          • 2007
                            • Effects of inoculum level and pressure pulse on theinactivation of Clostridiumsporogenes spores by pressure assistedthermal processing. Journal of Microbiology and Biotechnology 17(4):616-623(2007)
                            • Physical and metabolic responses of Bacillusamyloliquefaciens spores to pressure-assisted thermal processing. Journalof Microbiology and Biotechnology 17(3): 523-529. (2007)
                            • Inactivation kinetics of Listeria innocua ATCC 33090 at various temperature heating-up andpressure building-up rates. Food Science and Biotechnology. 16(2): 255-259. (2007)
                            • Inactivation kinetics of selected aerobic and anaerobicbacterial spores by pressure-assisted thermal processing. International Journalof Food Microbiology. 113(3): 321-329. (2007)
                            • Monitoring biochemical changes in bacterial spore duringthermal and pressure-assisted thermal processing using FT-IR spectroscopy.Journal of Agriculture and Food Chemistry. 55(22): 9311-9317. (2007)
                            • Effects of plant extracts on the foodborne pathogenicgrowth and color changes in cooked beef. Food Microbiology. 24(1): 7-14. (2007)

                            • 2006
                              • Rapid quantification of bacterial spores by FourierTransform Infrared Spectroscopy (FTIR). Journal of Agricultural and FoodChemistry. 54(26):10300-10306. (2006)
                              • Combined pressure-thermal inactivation kinetics of Bacillusamyloliquefaciens spores in egg patty mince. Journal of Food Protection. 69(4):853-860. (2006)
                              • Reducing oxidation of meat. Food Technology. 60(1):36-43. (2006)

                              • 2005
                                • Heterocyclic Amines. 2. Inhibitory effects of naturalextracts on the formation of polar and nonpolar heterocyclic amines in cookedbeef. Journal of Food Science 70(4): C263-C268. (2005)
                                • Heterocyclic Amines. 1. Kinetics of formation of polarand nonpolar heterocyclic amines as a function of time and temperature. Journalof Food Science 70(2):C173-C179. (2005)

                                • 2004
                                  • Antimicrobial/antioxidant activities in vitro and inground beef. Journal of Food Protection. 67(1):148-155. (2004)

                                  • 2002
                                    • Antioxidantproperties of natural extracts containing polyphenolic compounds in cookedground beef. Journal of Food Science. 67(4): 1364-1369. (2002)
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