Kim, Chyer, PhD

Associate Professor, Food Safety

Phone: 804-524-6715
Fax: 804-524-5186
Location: 241 M.T. Carter Building
Email: ckim@vsu.edu

Dr. Chyer Kim is an Assistant Professor and a Principal Investigator of the Food Safety and Microbiology Program. He received his MS and Ph.D. from the University of Georgia in Food Science and Technology with a concentration of Food Safety and Microbiology. Before joining the Virginia State University, Dr. Kim had worked as a researcher and teacher in various capacities at the University of Georgia and North Carolina A&T State University. Recognizing the importance of food safety education toward students and stakeholders, he strives to improve the safety and quality of our region's food supply through research, teaching, and extension outreach.

INTRODUCTION

Recognizing the importance of food safety education toward students and stakeholders, the Food Safety and Microbiology (FSM) program endeavors to improve the safety and quality of our region's food supply through research, teaching and extension outreach. Emphasis is placed on studying safety issues that affect locally produced fresh and specialty foods, with the particular aim of benefiting small-scale farmers and processors with limited resources. The research the FSM program does is regional in execution but has national relevance because it portrays a scalable and integrated food safety research model to understand microbial ecology from farm to retail markets.

EDUCATIONAL BACKGROUND

B.S. Food Science and Technology, Chonnam National University

M.S. Food Science and Technology, University of Georgia

Ph.D. Food Science and Technology, University of Georgia

PERSONAL INTEREST

Develop a regional educational and training initiative on safe food production and handling

RESEARCH INTEREST

Food safety and quality enhancement in food desert areas and at retailers including farmers' markets, grocery stores, and convenience stores

Microbial ecology concerning the routes of contamination from farm to folk

Non-thermal and thermal technologies in controlling foodborne pathogens

Antimicrobial resistance in bacteria

Subtyping bacteria

 HIGHLIGHTS

17 grants over $3.1M

71 students trained

41 publications

Editorial board member on 5 international journals