In cooperation with the WAS Employment Service

Hyun Sik Chu

Email Address:
Address: 1230 Washington St. SW Suite 402A
City: Blacksburg
State/Providence: VA
Zip Code: 24060
Country: United States
Phone Number: 540-998-0940
Date Posted: 2/20/2017


I would like to work at a high paced environment where I'm consistently learning. I'm highly motivated and enjoys intellectual challenges. As a food scientist, I enjoy working with foods and brewing on the side. I'll be available to work after my dissertation defense on late April 2017.


PH.D. Candidate, Food Science and Technology, August 2014 – present Certification, Interdisciplinary: Water-Interface, August 2014-present GPA: 3.46; Virginia Polytechnic Institute and State University, Blacksburg M.S., Food Science and Technology, January 2012 – December 2013 GPA: 3.71; Virginia Polytechnic Institute and State University, Blacksburg B.S., Biological Science, August 2008 – December 2011 GPA: 3.59, In-Major GPA: 3.75; Virginia Polytechnic Institute and State University, Blacksburg


Scientific Presentations • 21st Century Consumer Behaviors – Why We are Interested in Value-added “Designer” Tilapia • Aquaculture America 2017, 2017. Oral. • Evaluation of Lipid Quality and Fatty Acid Compositions in Fillet of Tilapia, Oreochromis sp., Fed on Nutritionally Enhanced Diets • International Conference on Recirculating Aquaculture, August, 2016. Oral. • Evaluation of Fillet Fatty Acid Composition and Lipid Quality of Tilapia Available in US Supermarkets and Current Tilapia Market Trends • VT Food Science and Technology Poster Conference, April, 2016. Poster. • World Aquaculture Society, February, 2016. Poster. • Antimicrobial Compounds Against Pathogenic Bacteria and Spoilage Yeasts in Medicinal Mushrooms • VT Food Science and Technology Poster Conference, April, 2013 & 2015. Poster. • Institute of Food Technologists Annual Meeting, July, 2014. Poster. • European Symposium, International Association of Food Protection, May, 2013. Poster. • Regional Conference, Korean Scientists And Engineers, March, 2013. Poster. Product Development Competition • 2017: (In-Progress) IFT Developing Solution for Developing Countries. o Novel and innovative fermented defatted groundnut flour is incorporated into the ramen noodle to provide improved nutrition to those that lacks proper nutrient balanced diet in India. The noodle was designed to improve byproduct utilization in peanut industry while providing lacked nutrition in rural areas where food distribution problem persists. • 2016: Finalist at Dairy Competition o Iced-coffee frozen creamer ‘Java Chill’ – Designed to provide consumers with instant iced coffee beverage simply by adding hot, freshly brewed coffee into the product and shake. It was designed mostly with dairy that also provides 10 g of high quality protein per container. • 2016: 2nd place winner at DDW The Color House Competition o Color changing lava fruit jam filled cookie ‘Truffleappear’ – It is innovative uses of color degradation as fun way to incorporate into baking that also allows for some sense of food safety as color changes to “normal” baked cookie color from green. Innovation also was highlighted by uses of fruit jams instead of boring chocolate chips to create completely new product that allows for more healthy-conscious consumers to indulge guilt-free. • 2015: DDW The Color House Competition o Worked on innovative chia seed based gummy bear that incorporates all natural colorants to excite young consumers • 2012: IFT Product Development Competition o Worked on chocolate covered frozen yogurt by incorporating innovative ingredients such as chia seeds wafer, black-garlic chocolate, and naturally flavored yogurt. Research Experiences Research Assistant in Department of Food Science and Technology, Aug 2014 – Present • Study evaluating the development of improving tilapia diets to enhance long chain n-3 fatty acids and oleic fatty acids while reducing n-6 fatty acids. o Worked on Feed formulation of high quality n-3 and n-9 enriched aquaculture pellet diets using various oil sources including high oleic-sunflower oil, soybean oil, fish oil and algae oil o Maintained the tilapia RAS system and monitored growth and health implication due to the dramatic change in lipid profile o Evaluated the fatty acid profile and muscle characteristics of the fish fillet with n-9 and n-3 enhanced diet using GC/MS-TQ o Analysis of oxidative states and change in fatty acid profile under long term storage using GC/MS, Spectrophometric measurement of peroxide values and HPLC for tocopherol analysis o Sensory evaluation of fish muscle for flavor and aroma differences in enhanced diet using preference taste and texture analysis on baked fish fillet o Analysis of rate of change in fatty acid composition in tilapia fillet due to change in diet with finishing diets over 2 weeks. • Evaluated the kinetics in geosmin and 2-methylisoborneol in tilapia RAS o Trace level analysis of geosmin and MIB in various locations in RAS using GC/MS o Sensory analysis of geosmin and MIB in the water and tilapia fillet in RAS • Evaluation of Antimicrobial Activity of Grapeseed Extracts o Performed Optical density analysis to determine the impact of grapeseed extracts on the growth of various pathogenic bacteria and spoilage yeasts • Mentorship o Mentored undergraduate for the development of MRM method for 3,3-dimethylbutanol using GC/MS-TQ o Mentored various undergraduates through Food Science Club and Graduate School Research Assistant in Department of Food Science and Technology, Jan 2012 – Dec 2013 • Evaluated the presence of natural antimicrobial compounds in various medicinal mushrooms. o Phenolic compounds of ethanolic extractions of medicinal mushrooms were fractionated using HPLC o Antimicrobial activity of phenolic fractions of extracts on L. monocytogenes and Z. bailii were observed. o Microorganisms were tested by looking Bioscreen C as well as disk diffusion assay looking at minimum inhibitory concentrations. Research Assistant in Department of Food Science and Technology, May 2011 – Dec 2011 • Worked with the antimicrobial peptides naturally produced by the sturgeon fish o Hot water reflux assay for high temperature extraction o Lyophilization for compound isolation o Microbiology using disk diffusion assay and well diffusion assay for zone of inhibition. Research Assistant in School of Biomedical Engineering and Sciences, May 2011 – Aug 2011 • Used U-87MG and DBTRG-05MG cell lines in new drug delivery system by evaluating endocytosis through fluorescence marker for Caveolae or Clathrin-mediated delivery o The work consisted of culturing monolayer cells o Capturing images using fluorescence microscopy o Cellular binding uptake assay, freezing cells, as well as using Image J program Work Experience Summer Intern at DDW, May 2014 – August 2014, Louisville, KY • Worked in S&I team studying the heat and light stability of all natural colorants including turmeric, anthocyanin, spirulina, and carotenoids along with different classes of caramel colors. • Extensive analysis using accelerated light tester, Colorquest, and UV-vis spectrophotometer. • Worked with spray dryer, pasteurized beverage system, panning equipment and color extraction. • Worked in application lab by replacing artificial color with natural colorants for compound coating. Analyst Intern at JLA Global, Jun, 2013 – July, 2013, Albany, GA • Working with peanut industry as a lab technician in oil chemistry using GC for fatty acid ratios, LECO for protein content, near infrared analyzer for peroxide values and HPLC for aflatoxin. • In microbiological lab, analysis of microbiological contamination of the products from Salmonella, Listeria, E. coli, and S. aureus using PCR and media inoculation methods. Work involved working with local government to react against any product/facility contamination. Certification • Juice HACCP. Department of Food Science and Technology, Virginia Tech, Blacksburg, VA. Feb 19-20, 2013. • Seafood HACCP. 2176-041015-42920. The Association of Food And Drug Officials. April 10, 2015. • ServSafe. 9019450. American National Standards institute and the Conference for Food Protection. April 20, 2012 to April 20, 2017. • Canned Foods, Principles of Thermal Process Control, Acidification and Container Closure. Department of Food Science and Technology, Virginia Tech, Blacksburg, VA. March 6-8, 2012.


2 First Author articles and 3 Second Author articles are being waited to be submitted to a peer reviewed journals.

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