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- 1. 1 Youri Joh Education Ph.D. in Food Science, Oklahoma State University, Stillwater, OK (GPA: 3.6) July 2014 Dissertation: Antioxidant capacity, phenolic and volatile compound composition of blackberry wines produced using Korean traditional wine-making techniques Advisor: Dr. William McGlynn M.S. in Food Science, Oklahoma State University, Stillwater, OK (GPA: 3.9) May 2010 Thesis: Quantification of quality attributes, functional compounds, and antioxidant capacity of blackberry and blackberry wines B.S. in Human Nutrition and Food Science, New Mexico State University, Las Cruces, NM (GPA: 3.4) May 2007 Related Courses ? Experimental Foods ¡ñ Food Chemistry ¡ñ Food Analysis ? Food Preservation ¡ñ Postharvest Physiology ¡ñ Human Nutrition & Metabolism ? Phytochemicals ¡ñ Experimenter I & II ¡ñ Better Process Control School Professional Experiences Post Doc Fellowship, Fruits and vegetable processing lab, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma Sep 2014- Present ? Wine analysis: HPLC, antioxidant capacity (ORAC), sensory evaluation. ? Helping other students to learn new equipment. Product Development, Oklahoma State University, Stillwater, OK Sep 2014- Present ? Formulation recipes with peanut butter. ? Adding ingredients to make healthy and nutritious snack. Graduate Research Assistant, Fruits and vegetable processing lab, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma Sep 2009- June 2014 ? Wine making principles (Pressing, racking, fermentation, and sanitation). ? Quality assurance with pH, titratable acidity, refractometer, colorimeter, and water activity. ? Sensory analysis and evaluation with fresh fruit, wine, and other snack products. ? Analyzing antioxidant activity, phenolic content, and anthocyanin content ? Plant extraction with organic solvents and fat analysis. ? Chromatography analysis (HPLC, GC) with wine and fruit juice. Product Development team, Oklahoma State University, Stillwater, OK 2009- 2010 ? Brainstorming and formulating experimental foods with different ingredients ? Creating healthy choice foods with low salt, fat and/or sugar content Internship, Samsung Everland Food R & D Center, Yong-in, Gyung-gi-do, South Korea Jan- June 2008 ? Developing in-house and private brand high quality food and beverage products ? Developing healthy functional foods ? Creating low calorie healthy frozen meals and functional drinks for medical patients Technical Skills ? Basic enology techniques ¨C grape and blackberry wine production ? Oxygen Radical Absorbance Capacity- measure antioxidant activity ? High Performance Liquid Chromatography- quantify phenolic compounds ? Gas Chromatography- discriminate aromatic/ volatile compounds ? Microbiology- Inoculate plates, general bacterial counts, and independently carried out real time PCR 145 Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, OK 74078 U.S.A. Phone: (404) 431-1320 Email: youj@okstate.edu
- 2. 2 Teaching Experience Graduate teaching assistant, ANSC 4763 Analysis of food products laboratory Jan- May 2011 Poster Presentations Title: Evaluation of health beneficial properties of blackberry juice and wine produced using Korean traditional wine-making techniques FAPC Research Symposium, Stillwater, Oklahoma February 2015 Institute of Food Technology, Chicago, Illinois July 2015 Title: Quantification of antioxidant capacity and content of two blackberry cultivars grown in Oklahoma American Society of Horticultural Science, Waikoloa, Hawaii September 2011 FAPC/IFT-OK Research Symposium, Stillwater, Oklahoma February 2010 Awards ? Travel grant, American Society of Horticultural Science, Waikoloa, Hawaii September 2011 ? Best poster presentation, FAPC/IFT-OK Research Symposium, Stillwater, Oklahoma February 2010 Community Activity ? Volunteer teacher, School of Korean at Oklahoma State University 2009- 2011 References William McGlynn Professor, Department of Horticulture & Landscape Architecture Oklahoma State University 112 Robert M. Kerr Food & Agricultural Products Center, Stillwater, OK 74078 Phone: 405-744-7573 E-mail: william.mcglynn@okstate.edu Niels Maness Professor, Department of Horticulture & Landscape Architecture Oklahoma State University 358 Agricultural Hall, Stillwater, OK 74078 Phone: 405-744-5423 E-mail: niels.maness@okstate.edu Timothy Bowser Professor, Department of Biosystem and Agricultural Engineering Oklahoma State University 124 Robert M. Kerr Food & Agricultural Products Center, Stillwater, OK 74078 Phone: 405-744-6688 E-mail: bowser@okstate.edu Mike Smith Regents Professor, Department of Horticulture & Landscape Architecture 358 Agricultural Hall, Stillwater, OK 74078 Phone: 405-744-6463 E-mail: mike.smith@okstate.edu