Jooyeoun Jung

Teaching and/or Extension Activities:
3+1 Program, Food Product Development Concept

Research Area:

  • Multidisciplinary research approaches for value-added, sustainable food product development and packaging
  • Active and smart food packaging
  • Functional food ingredients and sustainable packaging materials from plant-based food product wastes
  • Optimization of processing conditions and application of the advanced food processing technology 

Five Selected Publications:

  • Jooyeoun Jung, Wenjie Wang, John Simonsen, Yanyun Zhao, 2018, Evaluation of consumer acceptance and quality of thermally and high hydrostatic pressure processed blueberries and cherries subjected to cellulose nanofiber (CNF) incorporated water-resistant coating treatment, Food Bioprocess and Technology, 11(7), 1412–1421
  • Jooyeoun Jung, Wenjie Wang, Robert McGorrin, and Yanyun Zhao, 2018, Moisture adsorption isotherm and storability of hazelnut inshells and kernels produced in Oregon, USA, Journal of Food Science, 83(2):340-348
  • Virginia Gouw, Jooyeoun Jung, Yanyun Zhao, 2017, Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients, LWT-Food Science and Technology, 80, 136–144
  • Jooyeoun Jung, Zilong Deng, John Simonsen, Yanyun Zhao. 2016. Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking. Scientia Horticulturae, 200, 161–169
  • Jooyeoun Jung, Yanyun Zhao, 2016. “Chapter 18: Antimicrobial packaging for fruits and vegetables” In: Antimicrobial Food Packaging. Eds: Jorge Barros Velazquez, Elsevier

Jooyeoun Jung
Assistant Professor of Practice


Postdoc and research assistant professor, Oregon State University

 Ph.D. Food Science and Technology, Oregon State University

 M.E. Food Science and Technology, Seoul National University of Technology

 B.E. Food Science and Technology, Seoul National University of Technology

Contact Information:
251 Food Innovation Center
Lincoln, NE 68588-6205
402 472 2767