Prof. Dr. Dojin Ryu is a faculty member in the Department Animal, Veterinary and Food Sciences at University of Idaho in the U.S.A. He received his Ph.D. in Food Science with emphasis on environmental toxicology from University of Nebraska-Lincoln in 1997 with his work on the occurrence, production and stability of zearalenone and other Fusarium toxins. While he is serving the International Commission on Food Mycology (ICFM), he is also a member of several professional organizations including American Chemical Society, Cereal and Grains Association (formerly American Association of Cereal Chemists), Institute of Food Technologists, and Society of Toxicology. He is a scientific editor for the Journal of Food Science and serving on the Science Board for the U.S. Food and Drug Administration with his expertise in food mycology and toxicology. His main research interest are: (1) factors affecting growth of foodborne fungi and production of mycotoxins, and (2) effects of food processing on the chemical and toxicological properties of mycotoxins. He is also currently working on the practical measures to reduce patulin in apples and their products in collaboration with the industry.
