Dr. Ken Lee

Ken Lee, Ph.D. holds a B.S. from Rutgers and Ph.D. from U Mass Amherst. He was tenured at the University of Wisconsin at Madison, served as the Ohio State FST Department Chair for 15 years, was a faculty member for 42 years, and is a founding Director of the Food Innovation Center. He received the ΦΤΣ Carl R. Fellers Award, Harold Macy Award of the Minnesota IFT, IFT Myron Solberg Award, and the ΦΤΣ Special Recognition Award. He was elected a Fellow of the American Association for the Advancement of Science, a Fellow of IFT, a Fellow of IUFoST, and delivered the first Ohio State Commencement Address after the 9-11 attack. He served the IFT Board twice, served the CIFT Toledo Board and co-founded the Food Bev Forum that serves food industry research leadership. He is a past president of the honorary society of food science, Phi Tau Sigma. He was twice elected Steering Chair that sets the agenda for the University Senate. Now emeritus, he represents the University as an honorary Academy Professor.

Research:
We explore the health benefits of commercially available low glycemic foods in healthy and in type 2 diabetic adults. An ongoing collaboration with the Volek low-carbohydrate laboratory involves nationally available products invented by an Ohio State food science and technology graduate and former food industry chief executive. Some findings were presented at the January 25, 2024 Metabolic Health Summit at Clearwater FL. Dr. Lee now serves the 2024 Critical Reviews in Food Science and Nutrition Editorial Board where impactful OSU food science findings are published.