Dojin (DJ) Ryu



Division Director

Division of Food, Nutrition and Exercise Sciences


Department of Nutrition and Exercise Physiology, School of Medicine

Professor of Food Toxicology

Division of Food, Nutrition and Exercise Sciences

Research at a glance

Area(s) of Expertise

Research Summary

Research in my lab involves naturally occurring toxicants of microbial or environmental origin and the effect of various food processes on their chemistry and toxicity. An area of emphasis is how different food processing technologies impact chemical and toxicological properties of mycotoxins, a diverse group of secondary metabolites produced by certain fungi. Current projects include interaction between toxicants and dietary components and mechanistic approach to reduce toxicity of ochratoxin A. We are also developing culturally sensitive education programs for the Deaf and hard-of-hearing population to reduce foodborne illnesses.

Educational background

  • Ph.D., Food Science and Technology, University of Nebraska-Lincoln, 1997
  • M.S., Food Science and Human Nutrition, University of Missouri, 1992
  • B.S., Food Science and Technology, Korea University, Seoul, Korea, 1989