Ken Lee, Ph.D.
Professor
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
View professional website
http://fst.osu.edu/our-people/dr-ken-lee
(614) 292-7797
lee.133@osu.edu
Full Member
Areas of Expertise: emerging technologies, nonthermal food processing, food safety impacts of advanced technology, electron beam pasteurization of produce, plasma enhanced microwave oven
It is exciting to see the strategic directions of the state and the university line up to solve the important global food problem. My lab investigates new food safety technologies. I bring experience with prior successful centers such as the Targeted Investment in Public Health Preparedness. I recognize the synergy of people collaborating based on shared objectives and mutual respect. We are entering a new phase of intensive collaboration with the university investing in culture transformation. The Food Innovation Center includes the most talented and forward thinking scholars impacting food. No other institution has these people or ideas so this is potentially a world-changing event.
Related Articles
Stop Blaming MSG for Your Headaches
Video segment featuring Professor of Food Science and FIC Director Ken Lee Read more
Ken Lee Receives the 2016 Phi Tau Sigma Special Recognition Award
Dr. Ken Lee has been given the 2016 Phi Tau Sigma Special Recognition award. Read more
Dietary Guidelines: Focus on Diets, Not Individual Nutrients
FIC director Ken Lee and FIC member Robert Murray recently co-authored an article titled, “Dietary guidelines: Focus on diets, not individual nutrients,” for The Hill. Read more
FIC Director Ken Lee Named 2014 Recipient of Harold Macy Award
Congratulations to FIC Director, Dr. Ken Lee who has been named the 2014 recipient of the Harold Macy Award! Read more
Food Innovation Center Collaborators Tackle Role of Viruses in Safety of Fresh Produce
Jianrong Li, a charter member of the Food Innovation Center, and Ken Lee, center director, are tackling a widespread but poorly understood cause of foodborne illness in a new $1 million, multi-university study. Read more
