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Dojin Ryu Associate Professor

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Research interests in my laboratory involve naturally occurring toxicants of microbial or environmental origin and the effect of various food processes on their chemistry and biological effects. An area of emphasis is chemical and toxicological fate of mycotoxins, a diverse group of secondary metabolites produced by certain fungi. Current projects include the risk assessment of ochratoxin A in the U.S. We are also developing culturally sensitive education programs for the deaf teenagers to reduce foodborne illness. 

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  • Dojin Ryu