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Research Professor
Fort Valley State University
Fort Valley, GA, United States
Jung Hoon Lee is a Research Professor of Food Science at Fort Valley State University, Georgia. He received his B.S. degree of Food Science & Technology from Oregon State University (Corvallis, OR) in 1993, and earned his M.S. and Ph.D. in Food Science and Technology with a minor in Statistics from The University of Tennessee (Knoxville, TN) in 1996 and 2000, respectively. His research is primarily in the area of health promotion. He has conducted research on food chemistry and food safety areas in animal based food products such as developing value-added products using goat meat as a functional ingredient and pre-harvest intervention strategies to reduce pathogen shedding in meat goats; developing soft and hard goat milk cheeses to enhance the profitability in dairy goat industries and small farmers in the U.S.; and, modifying fatty acid composition of animal based food products by developing and feeding with protective oil-protein supplements for ruminants with food by-products that protect oil- and water-soluble components against ruminal biohydrogenation. His recent research interests are focusing on functional components in foods and physicochemical properties of lipids, utilization of agricultural by-products, and health benefits of phytochemicals, as well as meat and dairy product development with the emphasis on storage stability and nutritional issues.
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Monday, April 28, 2025
5:00 PM – 6:00 PM PST