At the 2025 Korean Society of Food Hygiene and Safety Annual Conference held at Jeju Haevichi Hotel & Resort from Wednesday, November 19 to Friday, November 21, 2025, Master's students Lim Se Bin, Ji So Hyun, and Choi Yu Ri (Class of 2024, Department of Food and Nutrition; Advisor: Professor Oh Se Wook) received the Excellence Award, Excellence Award, and Best Paper Award, respectively.

Ji So Hyun (advisor: Professor Oh Se Wook) conducted research to rapidly detect foodborne pathogens in processed egg products. She developed a combined pretreatment system integrating magnetic nanoparticle-based bacterial capture technology with filtration techniques to enhance food applicability. Based on these achievements, she earned an Excellence Award in the Applied Laboratory Methods category.

Lim Se Bin identified key factors causing Staphylococcus aureus biofilm formation and cross-contamination in milk processing environments, providing crucial scientific evidence for developing more effective hygiene and sterilization strategies to enhance food safety. Based on these achievements, she earned an Excellence Award in the Risk Assessment category.

Choi Yu Ri developed a pH-responsive pectin–chitosan bilayer carvacrol nanoemulsion, elucidating its mechanism of action and shrimp preservation effects. This demonstrated the potential for an intelligent preservation system to maintain seafood freshness, earning her the Grand Prize in the Sanitation & Antimicrobials category.

Meanwhile, the Korean Society of Food Hygiene and Safety is the largest professional society in the field of food hygiene and safety in Korea. This academic conference was held under the theme ‘The Science of Food Safety: Bridging Research and Application’.

This research team continuously conducts various studies related to food safety, including food hazard detection and control technologies, biofilm control, and evaluation of antimicrobial activity based on nanoemulsions.