Kim Lab:
Food Materials and Safety Lab


Welcome to Food Materials and Safety Lab, Kyung Hee University. Our interests span a range of topics that are related with the Nanomaterials and its application to the Food Science and other biological research. It includes the development of food grade nanomaterials for the advancement of food system and human health. We are working on a variety of problems related with the synthesis of biocompatible nanomaterials, integration of these materials with biological molecules, and confer them specific functions that can be deliverable to our body through food system. Upon scaling down the size of macroscopic materials into nano scale, the physical principles that determine the overall property of the system changes, and we are utilizing this phenomenon to develop an advanced food materials. We also develop various biosensors (electrochemical, colorimetric and SERS based) for the detection of pathogenic microorganisms in food.


식품소재 안전성 연구실에서는 식품기반의 탄수화물, 단백질, 지방소재가 분자수준에서 가지는 물리화학적 특성을 이해하고, 이를 조절하여 새로운 물성과 구조를 가진 신규 식품소재를 개발하고 있다. 또한 연구실에서는 식품에 존재하는 유해물질(병원균, 독소 유해화학물질) 검출 질병진단에 필요한 바이오마커를 분석하는 다양한 형태의 바이오센서 개발을 수행하고 있으며 연구재단, 식약처, 농촌진흥청, 삼성전자, GS 칼텍스 정부 기업체로부터 연구비를 지원받고 있다.



Amylosucrase-mediated synthesis

of amylose micro/nanoparticles

Encapsulation of CNT through self-assembly of amylose molecules

Impedimetric sensor platform

for the detection of pathogenic bacteria

Removal of virulence factors (capsule and pili) by homologous recombination

Elucidation of the mechanisms of membrane cytotoxicity

Nanopore technology for the

characterization of single molecules