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Wei Ju Lee, PhD

Associate Professor
Taipei Medical University
Taipei, Taiwan (China)

Dr. Wei-Ju Lee is an Associate Professor at the School of Food Safety, Taipei Medical University (TMU), Taiwan. Her research expertise lies in lipid chemistry and processing, food analysis and inspection, and food safety evaluation. She has dedicated her academic career to advancing the scientific understanding of edible oils and developing practical solutions to ensure food quality and safety.

Dr. Lee’s research focuses on the chemical properties, oxidative stability, and processing techniques of edible oils, including studies on lipid oxidation, contaminant formation (such as 3-MCPD esters), and novel lipid-based delivery systems such as oleogels and nanoemulsions. Her work integrates analytical techniques like GC-MS to support precise quantification and safety assessments in food matrices.

In addition to her research, Dr. Lee is deeply committed to teaching and mentoring. She teaches core courses in food safety, food chemistry, and quality control, while also supervising student research projects. Her pedagogical approach emphasizes critical thinking and hands-on experience, preparing students for both academic and industrial careers.

Dr. Lee actively participates in interdisciplinary collaborations and international research exchanges, contributing to Taiwan’s leadership in food safety science. She also engages with local food industries to apply scientific findings in real-world quality assurance systems.

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