Professor Ken Lee is Director of
Food Innovation at Ohio State in Columbus.
This exciting four million dollar investment seeks to improve humanity by
way of food. Dr.
Lee was Chair of the Food Science program for 15 years. He led the
advancement of an award-winning faculty and several endowed chairs. Dr. Lee led a
successful campaign that raised $12 million in endowments for food science
and built a world-class building that brought back the ice cream to Ohio State!
Dr. Lee is the 2007 recipient of the IFT Carl Fellers Award, for bringing 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
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 eighteen years ago. He earned tenure at
UW– Madison, where he gained fame but not fortune by
broadcast of his very popular course on cable television. He returned
to UW System Administration as a leadership fellow in 2010. 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 with Ferg Clydesdale. He will speak to us today about. . .