Sanghyup Jeong

Sanghyup Jeong

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Assistant Professor
Department of Biosystems & Agricultural Engineering



Licensed Professional Engineer (P. E.), Michigan (#6201061162).
B.S., Mechanical Engineering, Kangwon National University (Republic of Korea), 1993.
M.S., Biosystems Engineering, Michigan State University, 1997.
Ph.D., Biosystems Engineering, Michigan State University, 2005.


As a food safety engineer, Jeong has been studying and developing non-thermal/thermal food safety intervention technologies, cleaning/sanitation of equipment and environment, microbial inactivation/growth modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on low-moisture food safety, food irradiation, and process optimization and scale-up of innovative technologies related to :

  • Developing Salmonella Control Strategies for Spray-Dried Powders (Federal).
  • Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
  • Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
  • Developing Nonaqueous Cleaning Technology for Commercial Low Moisture Food Ingredients Processing Equipment (Private)
  • Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
  • Otheresture Food Ingredients.Enhancing Commercialization of Low-energy X-ray Food Irradiator (State)

Other collaborative projects:

  • Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Federal)
  • Breaking Insect-Related Trade Barriers for the Eastern USA Blueberry (Federal).
  • An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
  • Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
  • Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
  • Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private)
  • Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide)
  • Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group)

Publications and Grants

MSU Scholars

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