Mun Yhung Jung, Ph.D.


Dr. Jung is a Professor of the Department of Food Science and Biotechnology, Woosuk University, South Korea, and Director of the Agricultural and Food Product Analysis Center. He received his Ph.D. in Food Science and Nutrition from the Ohio State University at Columbus, Ohio, USA.

Frequency: Quarterly

ISSN: 2471-4291 | IC Value 2017: 92.99

Abstracted/Indexed in: AGRICOLA – National Agricultural Library, USDA, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar


Classification of Bacillus cereus and Bacillus thuringiensis by Metabolomic Profile Differentiation Using Ultra- Performance Liquid Chromatography-Tandem Mass Spectrometry

Yoon-Ju Jung, Chi-Hu Park, Bum Ho Yoo, Sang Hyun Moh, Young-Seung Yoon, Junsung Kim and Miyoung Ha
Bacillus species are aerobic spore-forming bacteria that are known pose a significant risk to human health. Even though numerous methods for classifying Bacillus cereus and Bacillus thuringiensis have been reported, it remains very difficult to accurately and rapidly distinguish these Bacillus species since they are genetically very similar.

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Welcome Note

It is a great pleasure for me to welcome you to our new open-access journal, Journal of Food Chemistry and Nanotechnology. The primary aim of JFCN is to establish a premier community for publishing high quality papers with significant new research findings and technologies, and technological improvements in the fields of food chemistry and food nanotechnology. To my knowledge, this is the first journal covering food chemistry along with food nanotechnology, a newly evolving sector in the food science field.

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Scope, Aims & Topics

Journal of Food Chemistry and Nanotechnology aims to publish reviews, original research and technical articles relating to current high-impact research results in the fields of food chemistry and food nanotechnology covering bioactive constituents and micronutrients, antioxidants, food flavor, active-packaging techniques, nanosensors for detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, enzymatic and microbial changes of food properties, quality control and assurance, nutrition, engineering, and analytical methods.

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