Carbon Dots in Food Packaging and Preservation

About the author

Prof. Rhim earned his Ph.D. in Food Engineering from North Carolina State University, USA, in 1988. He completed his M.Sc. in Food Engineering at the Korea Advanced Institute of Science and Technology (KAIST) in 1980 and his B.Sc. at Yonsei University, South Korea, in 1977. He has been a professor at the Department of Food and Nutrition, Kyung Hee University, South Korea , since 2017. Prior to this, he was a professor in the Department of Food Engineering at Mokpo National University, where he also served as department head.
Prof. Rhim held visiting scholar positions at the School of Packaging, Michigan State University, USA, and the Department of Biological Systems Engineering, University of Nebraska, USA. Additionally, he led the Food Packaging Lab at Miwon Co. Ltd. and worked as a research scientist in the Food Chemistry Lab at the Korea Institute of Science and Technology (KIST).
At Kyung Hee University, he established a cutting-edge Food Packaging Laboratory. His extensive expertise includes food packaging innovation and food engineering advancements.

Product details

• Assisted by: Rhim Jong Whan (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Release: 01.12.2025
• EAN: 9780443439407
• ISBN: 978-0-443-43940-7
• Series: Micro & Nano Technologies
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; TECHNOLOGY & ENGINEERING / Industrial Design / Packaging, Printing, packaging & reprographic industry, Technical design, Materials science, Food & beverage technology, Food and beverage technology, Design, Industrial and commercial arts, illustration, TECHNOLOGY & ENGINEERING / Materials Science / General