Woo‐Ju Kim

This researcher works in food science and food safety, focusing on how to kill or control harmful bacteria (like E. coli, Salmonella, and Listeria) in foods such as juices and sauces using methods like microwave heating, chlorine dioxide gas, and essential oils. More recent work also touches on alternative protein production (cellular agriculture) and cleaning techniques for food processing equipment. Publication output has been fairly steady, with a noticeable increase in output in the last two to three years.

Publication output has grown somewhat over the last decade, rising from about 1-2 papers per year in 2017-2019 to a more consistent 3-5 papers per year from 2020 onward.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026