Professor Ken Lee
is Director of Food Safety at Ohio State in Columbus.
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 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 food science building that brought back the dairy
bar to Ohio State!
Dr. Lee is the 2007 recipient of the Phi Tau Sigma, IFT 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.
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. 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. . .
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