학력

• 동국대학교 식품공학과 (공학사)
• 서울대학교 식품생명공학과 (효소공학 전공, 농학석사)
• McGill University (효소공학 전공, 이학박사)

경력

• 서울대학교 농업생물신소재 연구소 연구원
• Agriculture and Agri-Food Canada, 박사후 연구원
• Purdue University, 박사후 연구원
• 이길여 암당뇨연구원 (가천대학교), 박사후 연구원
• SPC (식품생명공학연구소), 식품소재연구팀

연구분야 소개

• 제과/제빵 소재 연구
• 탄수화물 소재 연구

강의 교과목

• 식품화학, 식품분석학, 건강기능성 식품학

학술 활동 - (1) 논문

• Dang Hai Dang Nguyen, Phuong Lan Tran, Hyun Sook Ha, Jin Sil Lee, Wan Soo Hong, Quang Tri Le, Byung Chul Oh, and Sung Hoon Park. Presence of β-Amylase in Ramie Leaf and its Anti-staling Effect on Rice Cake. Food Sci. Biotechnol. 2015, Feb;24(1):37-40.
• Phuong Lan Tran, Dang Hai Dang Nguyen, Viet Ha Do, Young-Lim Kim, Sung-Hoon Park, Sang-Ho Yoo, Su-Yong Lee, Yong-Ro Kim. Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch. LWT - Food Science and Technology. 2015 Jul; 62(2):1091-1098.
• Hye-Jin Jo, Sunghoon Park, Hee-Gon Jeong, Jung-Wan Kim, Jong-Tae Park. Vibrio vulnificus glycogen branching enzyme preferentially transfers very short chains: N1 domain determines the chain length transferred. FEBS Letters. 2015 Mar; 580 (10): 1089-1094. (Co-first Author)
• Lingfei Zeng, Woong-Hee Shin, Xiaolei Zhu, Sung Hoon Park, Chiwook Park,W. Andy Tao, and Daisuke Kihara. Discovery of Nicotinamide Adenine Dinucleotide Binding Proteins in the Escherichia coli Proteome Using a Combined Energetic- and Structural-Bioinformatics-Based Approach. J. Proteome Res., 2017, 16 (2), pp 470–480
• Liqin He, Sung-Hoon Park, Nguyen Dang Hai Dang, Hoa Xo Duong, Kwan-Hwa Park. Characterization and thermal inactivation kinetics of highly thermostable ramie leaf β-amylase. Enzyme and Microbial Technology, Volume 101, June 2017, Pages 17-23. (Co-first Author)
• Properties and Applications of Starch modifying Enzymes for Bakery Industry. Park, Sung Hoon, Na, Yerim, Kim, Jung-Woo, Shin-Dal, Kang, Kwan-Hwa, Park. Food Sci. Biotechnol ( 2018).
• Dang Hai Dang Nguyen, Sung-Hoon Park, Phuong Lan Tran, Jung-Wan Kim, Quang Tri Le , Winfried Boos and Jong-Tae Park. Characterization of the Transglycosylation Reaction of 4-α-Glucanotransferase (MalQ) and Its Role in Glycogen Breakdown in Escherichia coli. J. Microbiol. Biotechnol. 2019; 29(3): 357-366
• Hee-Seon Lee, Kyung-Heon Kim, Sung-Hoon Park, Sung-Won Hur and Joong-Hyuck Auh. Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. Foods, vol 194, 9(2), 2020.
• Na, Y, Park, S. H. (2020). Fermentation of wheat bran through lactic acid bacteria: Changes in flavor components and free amino acids and potential applications in baking, Korean Journal of Food Science and Technology. 52(5), 524–528.
• Juhui Jin, Thi Thanh Hanh Nguyen, Sanjida Humayun, SungHoon Park, Hyewon Oh, Sangyong Lim, Il-Kyoon Mok, Yan Li, Kunal Pal, Doman Kim. Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus, Food Chemistry, Volume 345, 2021.
• Le Loan, T.K., Thuy, N.M., Le Tri, Q. Sung Hoon, Park. Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes. Food Sci Biotechnol 30, 521–529 (2021).