Lee, Kenneth

Professor Ken Lee is Director of Food Safety at the Ohio State University in Columbus, Ohio. This program is a world leader in emerging food technology. He reminds us of his mission to build an academic program that make the athletes proud. Dr. Lee was Chair of the Food Science program at OSU for 15 years. He led the effort of an award-winning faculty and several endowed chairs. Dr. Lee led a successful development campaign that doubled endowments for food science and built a seventeen million dollar food science building. The state of the art structure brought back the campus ice cream store to Ohio State!

Dr. Lee is this year’s recipient of the Phi Tau Sigma, Institute of Food Technologists Carl Fellers Award, honoring one individual who brings honor and recognition to the profession. His prior service includes the IFT Executive Committee and Awards program chair. He served on the National Academy of Sciences Planning Committee for Review of Doctoral Programs in Ag and Nutrition, that now includes Ag disciplines in these important rankings. He is past President of the Food Update Foundation and is a high demand speaker on popular risk perception issues.

Dr. Lee joined Ohio State sixteen years ago. He earned tenure at the University of Wisconsin– Madison, where he gained fame but not fortune by broadcast of his very popular course on cable television. His research on nutritional effects of food processing led to more than fifty publications in respected journals. Dr. Lee’s B.S. degree is from Rutgers University and his Ph.D. is from U Mass Amherst.

Publication Highlights
Lee, K., Chinn, B.L.,Greger, J.L., Graham, K.L. and Liebert, J.C. 1984. Bioavailability of iron to rats from nitrite and erythorbate cured processed meats. J. Ag. Food Chem. 32:856-860.

Herian,A.M., Kuehl, N. and Lee, K., 1985. Growth inhibition of Mycoplasma gallisepticum following membrane insertion of cholesterol triol. J. Food Prot. 48:1050-1053.

Lee,K., Greger, J.L., Consaul, J.R., Graham, K.L. and Chinn, B.L., 1986. Nitrate, Nitrite balance and de novo synthesis of nitrate in humans consuming cured meats. Am. J. Clin. Nutr. 44:188-194.

Lee, K., 1989. Food neophobia: Major causes and treatments. Food Technol. 43(12):67-72.

Aruscavage, D., Lee, K., Miller, S. and LeJeune, J.T. 2006. Interactions affecting the proliferation and control of human pathogens on edible plants. Journal of Food Science, 71(8): R89-R99.

Contact
Dr.Ken Lee, Professor and Director, Ohio State Food Safety Center
2015 Fyffe Road
Columbus, OH 43210-1007
Phone: 614 292 6281
http://fst.osu.edu/Lee/
www.foodscientist.org