Doctor of Philosophy (2012),Department of Food Science and Technology, The Ohio State University, USA
Master (2007), Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Korea
Bachelor (2005),Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Korea

2019.02. ~ present: Assistant Professor, Dept. Food Science and Technology, Seoul National University of Science and Technology, Seoul,Korea
2015.09. ~ 2018.02.: Assistant Professor, Dept. Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung-si, Gangwondo, Korea
2015.03. ~ 2015.08.: Academic Research Professor, Department of Bioindustrial Technologies, Konkuk University, Seoul, Korea
2014.03. ~ 2015.01.: Post Doctorate Fellow, Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, Hawaii, USA
2012.04. ~ 2014.02.: Postdoctoral Research Scientist, Department of Food Science and Technology, The Ohio State University, Ohio, USA
2008.10. ~ 2012.03.: Graduate Research Associate, Department of Food Science and Technology, The Ohio State University, Ohio, USA

Food Process Engineering
Emerging Technologies (High Pressure Processing, Ohmic Heating)
Combination Technologies (Infrared Assisted Freeze Drying, Microwave Assisted Freeze Drying)

Food Process Engineering
Advanced Unit Operation
Physical Chemistry of Food

SCI/SCIE
Yeon-Ji Jo, Sung Hee Park*. (2019). Evaluation of energy efficacy and texture of ohmically cooked noodles. Journal of Food Engineering, 248, 71-79.

Apinya Khampakool, Salinee Soisungwan, Sung Hee Park*. (2019). Potential application of infrared assisted freeze
drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture. LWT-Food Science and Technology, 99, 355-363.

Chaiwat Monmai, Sung Hee Park, SangGuan You, Woo Jung Park*. (2018). Immuno-enhancement effect of polysaccharide extracted from Stichopus japonicus on cyclophosphamide-induced immunosuppression mice. Food Science and Biotechnology, 27, 565-573.

Sang-Gi Min, Yeon -Ji Jo, Sung Hee Park*. (2017). Potential application of static
hydrothermal processing to produce the protein hydrolysates from porcine skin by-products. LWT-Food Science and Technology, 83, 18-25.

Bing Yan, Sung Hee Park, V.M. Balasubramaniam*. (2017). Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein-based emulsions. Journal of Food Process Engineering, 40, e12578.

Sung Hee Park, Yeon-Ji Jo, Ji-Yeon Chun, Geun-Pyo Hong, Mi-Jung Choi*. (2015). Effect of frozen storage temperature on the quality of premium ice cream. Korean Journal for Food Science of Animal Resources, 35, 6, 793-799.

Sung Hee Park, Jae-Hyeong Kim, Sang-Gi Min, Yeon-Ji Jo*, Ji-Yeon Chun*. (2015). Effects of ethanol addition on the efficiency of subcritical water extraction of proteins and amino acids from porcine placenta. Korean Journal for Food Science of Animal Resources, 35, 265-271.

Sung Hee Park, V.M. Balasubramaniam*, Sudhir K Sastry. (2014). Quality of Shelf-Stable Low-Acid Vegetables Processed Using Pressure-Ohmic-Thermal Sterilization. LWT Food Science and Technology, 57, 243-252.

Sung Hee Park, V.M. Balasubramaniam*, Sudhir K Sastry, Jiyoung Lee. (2013). Pressure-Ohmic Thermal Sterilization: a feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. Innovative Food Science and Emerging Technologies, 19, 115-123.


Sung Hee Park, V.M. Balasubramaniam*, Sudhir K Sastry. (2013). Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis. Journal of Food Engineering, 114, 47-56.