Dr. Ken Lee

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Profile

Dr. Ken Lee

Professor

lee.133@osu.edu

http://u.osu.edu/kenlee/

https://fic.osu.edu/

614-292-7797

Office:

215 Parker Food Science and Technology Building

Professional Information

Biography:

Ken Lee is the Director of the Ohio State Food Innovation Center. The Food Innovation Center specializes in innovative ways to improve the human condition by way of food. Professors Ken Lee, Steve Schwartz, Steve Clinton, Michael Leiblein and Mark Failla were awarded $3.75M to create a center that inspires food discoveries in all 15 OSU colleges. Ohio Governor Strickland named Ohio State a center of excellence for food and agriculture in May 2010. Dr. Lee is a Professor of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences at Ohio State, where he served as chair for 16 years. Lee is re-elected to the University Senate, twice elected as Chair of the Senate Steering Committee and now serves as chair of the Rules Committee. He was elected Fellow of the American Association for the Advancement of Science in 2015 and Fellow of the IFT in 1998. He is elected to the Board of Directors of IFT, the professional society of food science, and won the IFT Fellers, Solberg and Macy awards.

Area of Expertise: Mineral-nutrient interactions in processed foods. Food safety and emerging technologies. Director of the Ohio State Food Innovation Center

Click here for Dr. Ken Lee's curriculum vitae.

Works

Books

Maxkwee, Esther NH, Lee, K, Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment The Ohio State University. 2013.

Davis, GP, Huang, BL, Lee, K, Yamagata-Noji, A, Suzuki, BH., Empowering Asian Pacific Islander American Leadership in Higher Education American Council on Education. 2013.

Journal Articles

Lee, K.; Evans, J.P.; Satagopan, S.; Sun, Y. et al., "Carbon Footprint of Biomimetic Carbon Fixation by Immobilizing Nature's CO2-sequestering Enzyme and Regenerating Its Energy Carrier" ACS Sustainable Chemistry and Engineering 8 45 (2020) 16833-16841-16833-16841

Ahn-Jarvis, J.H.; Teegarden, M.D.; Schwartz, S.J.; Lee, K. et al., "Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy." Food Chem 237 (2017) 685-692-685-692

lee, K.; predmore, A.; sanglay, G.; li, J., "Control of human norovirus surrogates in fresh foods by gaseous ozone and a proposed mechanism of inactivation" FOOD MICROBIOLOGY 50 (2015)

Predmore, A.; Sanglay, G.C.; DiCaprio, E.; Li, J. et al., "Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation." International journal of food microbiology 198 (2015) 28-36-28-36

Predmore,Ashley; Sanglay,Gabriel,C; Dicaprio,Erin; Li,Jianrong; Uribe,R,M; Lee,Ken, "Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation" INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 198 (2015) 28-36-28-36

lee, K.L., "Sensory Comparison of Heat-Ozone-Pasteurized, Thermally Pasteurized and 1 Unpasteurized Eggs 2 for Fresh Whole Shell Appearance and for Flavor as Cooked Scrambled Eggs" Journal of Food Science (2014)

Esther N Maxkwee, Jennifer J Perry, and Ken Lee, "Flavor and appearance of whole shell eggs made safe with ozone pasteurization" Food Science & Nutrition 3 134 (2014) 578-584-578-584

Sanglay, G.C.; Li, J.; Uribe, R.M.; Lee, K., "Electron-beam inactivation of a norovirus surrogate in fresh produce and model systems." Journal of food protection 74 7 (2011) 1155-1160-1155-1160

Sanglay,Gabriel,C; Li,Jianrong; Uribe,R,M; Lee,Ken, "Electron-Beam Inactivation of a Norovirus Surrogate in Fresh Produce and Model Systems" JOURNAL OF FOOD PROTECTION 74 7 (2011) 1155-1160-1155-1160

Gerald Sigua, Yoon-Hee Lee, Jaesung Lee, Ken Lee, Joel Hipp and Melvin A. Pascall, "Comparative Efficacies Of Various Chemical Sanitizers ForWarewashing Operations In Restaurants" Food Control 22 2011 (2011) 13-19-13-19

Sigua, G., Lee, Y., Lee, J., Lee, K., Hipp, J., Pascall, M.A., "Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants" Food Control 22 1 (2011) 13-19-13-19

Grasso, E.M.; Uribe-Rendon, R.M.; Lee, K., "Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing." Journal of food protection 74 1 (2011) 115-118-115-118

Grasso, E.M.; Somerville, J.A.; Balasubramaniam, V.M.; Lee, K., "Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products." Journal of food science 75 8 (2010) E522-E526-E522-E526

lee, K.; lejeune, J.T.; phelan, L., "Impact of changes in sugar exudate created by biological damage to tomato plants on the proliferation of Escherichia coli O157:H7" Journal of Food Science 75 4 (2010)

Kamotani, S.; Hooker, N.; Smith, S.; Lee, K., "Consumer acceptance of ozone-treated whole shell eggs." Journal of food science 75 2 (2010) S103-S107-S103-S107

Elizabeth M. Grasso, Roberto M. Uribe-Rendon, and Ken Lee, "Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing" Journal of Food Protection 74 1 (2010) 115-118-115-118

lee, K.; pascall, M.A., "Using Focus Groups to Study Consumer Understanding and Experiences with Tamper-Evident Packaging Devices" Journal of Food Science Education 8 2 (2009)

Aruscavage, D.; Miller, S.A.; Ivey, M.L.L.; Lee, K.L. et al., "Survival and Dissemination of Escherichia coli O157:H7 on Physically and Biologically Damaged Lettuce Plants" Journal of Food Protection 71 12 (2008) 2384-2388-2384-2388

Li, B.; Zerby, H.N.; Lee, K., "Heart fatty acid binding protein is upregulated during porcine adipocyte development." Journal of animal science 85 7 (2007) 1651-1659-1651-1659

Yousef, A.E.; Lee, K.L.; Vurma, M.; Rodriguez-Romo, L.A., "Penetration of ozone gas across the shell of hen eggs" OZONE SCIENCE & ENGINEERING 29 2 (2007)

lee, K.L.; lejeune, J.T.; miller, S., "Interactions affecting the proliferation and control of human pathogens on edible plants" JOURNAL OF FOOD SCIENCE 71 8 (2006)

Lee, K., "Functional Killer Tomatoes" Food Production Des. (2006)

Yousef, A.; Lee, K., "Optimizing Ozone Processing Technology for Farm-Fresh, Salmonella-Free Shell eggs" OARDC Research Update (2006)

Lee, K., "Fundraising and a new building in tight budget times" Department Chair (2005)

Lee, K., "Task Force Addresses Leadership through education" FOOD TECHNOLOGY (1998)

Reykdal, O.; Lee, K., "Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese" Food Chemistry 47 2 (1993) 195-200-195-200

Ndife, M.K.; Allred, J.B.; Chism, G.W.; Lee, K., "Trans Fatty Acids in Food Spread Confusing Diet Advice" The Ohio State University Research Digest (1992)

Lee, K., "Issue 5! The Chemical Labeling and notification act on the November 3, 1992 Ohio ballot" The Ohio State University Timely Tips Special Report (1992)

Lee, K.; Chism, G.W.; Lindamood, J.B., "The time is now to write FDA on labeling!" The Ohio State University Timely Tips Special Report (1992)

Jackson, L.S.; Lee, K., "The effect of dairy products on iron availability." Critical reviews in food science and nutrition 31 4 (1992) 259-270-259-270

Jackson, L.S.; Lee, K., "Fortification of Cheese with Microencapsulated Iron" Cultured Dairy Product (1992)

lee, K.; sanderson, J., "NITRATE ANALYSIS IN MEATS - COMPARISON OF 2 METHODS" JOURNAL OF FOOD SCIENCE 56 4 (1991)

lee, K., "MICROENCAPSULATED IRON FOR FOOD FORTIFICATION" JOURNAL OF FOOD SCIENCE 56 4 (1991)

lee, K., "SOLUBLE, DIALYZABLE AND IONIC CALCIUM IN RAW AND PROCESSED SKIM MILK, WHOLE MILK AND SPINACH" JOURNAL OF FOOD SCIENCE 56 3 (1991)

lee, K.; kaup, S., "NUTRITIONAL-EVALUATION WITH AN ANIMAL-MODEL OF COTTAGE CHEESE FORTIFIED WITH CALCIUM AND GUAR GUM" JOURNAL OF FOOD SCIENCE 56 3 (1991)

lee, K.; puspitasari,, "CALCIUM FORTIFICATION OF COTTAGE CHEESE WITH HYDROCOLLOID CONTROL OF BITTER FLAVOR DEFECTS" JOURNAL OF DAIRY SCIENCE 74 1 (1991)

JACKSON, L.S.; LEE, K., "MICROENCAPSULATION AND THE FOOD-INDUSTRY" FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 24 4 (1991) 289-297-289-297

Lee, K.; Garcia-Lopez, J.S., "Non-everted oxygenated rat intestinal segments as a measure of neutral detergent fiber effects on iron absorption." The Journal of nutritional biochemistry 1 12 (1990) 648-652-648-652

BRUMMEL, S.E.; LEE, K., "Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads" Journal of Food Science 55 5 (1990) 1290-1292-1290-1292

lee, K., "FOOD NEOPHOBIA - MAJOR CAUSES AND TREATMENTS" FOOD TECHNOLOGY 43 12 (1989)

lee, K.; jackson, L., "CHEMICAL FORMS OF IRON, CALCIUM, MAGNESIUM AND ZINC IN COFFEE AND RAT DIETS CONTAINING COFFEE" JOURNAL OF FOOD PROTECTION 51 11 (1988)

lee, K., "CHEMICAL FORMS OF IRON, CALCIUM, MAGNESIUM AND ZINC IN BLACK, OOLONG, GREEN AND INSTANT BLACK TEA" JOURNAL OF FOOD SCIENCE 53 1 (1988)

Barbut, S.; Meske, L.; Thayer, D.W.; Lee, K. et al., "Low dose gamma irradiation effects on Clostridium botulinum inoculated turkey frankfurters containing various sodium chloride levels" Food Microbiology 5 1 (1988) 1-7-1-7

lee, K., "NITRATE AND NITRITE METHODS OF ANALYSIS AND LEVELS IN RAW CARROTS, PROCESSED CARROTS AND IN SELECTED VEGETABLES AND GRAIN PRODUCTS" JOURNAL OF FOOD SCIENCE 52 6 (1987)

Lee, K.; Greger, J.L.; Consaul, J.R.; Graham, K.L. et al., "Nitrate, nitrite balance, and de novo synthesis of nitrate in humans consuming cured meats." The American journal of clinical nutrition 44 2 (1986) 188-194-188-194

Higley, N.A.; Taylor, S.L.; Herian, A.M.; Lee, K., "Cholesterol oxides in processed meats." Meat science 16 3 (1986) 175-188-175-188

lee, K.; herian, A., "GROWTH-INHIBITION OF MYCOPLASMA-GALLISEPTICUM FOLLOWING MEMBRANE INSERTION OF CHOLESTEROL AUTOXIDATION PRODUCTS" JOURNAL OF FOOD PROTECTION 48 12 (1985)

lee, K.; herian, A.; higley, N., "STEROL OXIDATION-PRODUCTS IN FRENCH FRIES AND IN STORED POTATO-CHIPS" JOURNAL OF FOOD PROTECTION 48 2 (1985)

Lee, K.; Greger, J.L., "Rebuttal to Bioavailability of Iron to Rats from Nitrite and Erythorbate Cured Processed Meats" Journal of Agricultural and Food Chemistry 33 2 (1985) 320-321-320-321

lee, K., "BIOAVAILABILITY OF IRON TO RATS FROM NITRITE AND ERYTHORBATE CURED PROCESSED MEATS - REBUTTAL" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 33 2 (1985)

lee, K.; garcia-lopez, S., "IRON, ZINC, COPPER AND MAGNESIUM BINDING BY COOKED PINTO BEAN (PHASEOLUS-VULGARIS) NEUTRAL AND ACID DETERGENT FIBER" JOURNAL OF FOOD SCIENCE 50 3 (1985)

lee, K., "BIOAVAILABILITY OF IRON TO RATS FROM NITRITE AND ERYTHORBATE CURED PROCESSED MEATS - COMMENTS" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 33 2 (1985)

lee, K., "7-ALPHA-HYDROXYCHOLESTEROL AND 7-BETA-HYDROXYCHOLESTEROL FORMED IN A DRY EGG NOG MIX EXPOSED TO FLUORESCENT LIGHT" JOURNAL OF FOOD SCIENCE 50 1 (1985)

lee, K.; greger, J., "BIOAVAILABILITY OF ZINC AND COPPER TO RATS FED ERYTHORBATE AND OR NITRITE-CURED MEATS" JOURNAL OF FOOD PROTECTION 48 4 (1985)

lee, K.; garcialopez, J., "IRON-BINDING BY FIBER IS INFLUENCED BY COMPETING MINERALS" JOURNAL OF FOOD SCIENCE 50 2 (1985)

lee, K., "FORMS OF IRON IN MEATS CURED WITH NITRITE AND ERYTHORBATE" JOURNAL OF FOOD SCIENCE 49 1 (1984)

lee, K.; greger, J., "BIOAVAILABILITY OF IRON TO RATS FROM NITRITE AND ERYTHORBATE CURED PROCESSED MEATS" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 32 4 (1984)

lee, K.; richardson, T., "DETECTION OF STEROL EPOXIDES IN FOODS BY COLORIMETRIC REACTION WITH PICRIC ACID" JOURNAL OF FOOD PROTECTION 47 5 (1984)

lee, K.; liebert, J., "IRON, ZINC, AND COPPER-METABOLISM OF HUMAN-SUBJECTS FED NITRITE AND ERYTHORBATE CURED MEATS" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 32 4 (1984)

lee, K.; richardson, T., "IDENTIFICATION AND QUANTIFICATION OF CHOLESTEROL OXIDES IN GRATED CHEESE AND BLEACHED BUTTEROIL" JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 61 5 (1984)

Consaul, J.R.; Lee, K., "Extrinsic tagging in iron bioavailability research: a critical review." Journal of agricultural and food chemistry 31 4 (1983) 684-689-684-689

lee, K.; graham, K., "ZINC, IRON AND COPPER-METABOLISM IN RATS FED NITRITE-CURED MEATS" FEDERATION PROCEEDINGS 42 4 (1983)

lee, K., "HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF PHYTIC ACID IN FOODS" JOURNAL OF FOOD SCIENCE 48 4 (1983)

lee, K., "HPLC DETERMINATION OF ERYTHORBATE IN CURED MEATS" JOURNAL OF FOOD SCIENCE 48 1 (1983)

lee, K., "EFFECT OF THERMAL-PROCESSING ON ENDOGENOUS AND ADDED IRON IN CANNED SPINACH" JOURNAL OF FOOD SCIENCE 46 4 (1981)

lee, K., "EFFECT OF BAKING ON THE FORMS OF IRON IN IRON-ENRICHED FLOUR" JOURNAL OF FOOD SCIENCE 45 6 (1980)

lee, K., "CHEMICAL-CHANGES OF IRON IN FOOD AND DRYING PROCESSES" JOURNAL OF FOOD SCIENCE 45 3 (1980)

Lee, K.; Clydesdale, F.M., "Iron sources used in food fortification and their changes due to food processing" C R C Critical Reviews in Food Science and Nutrition 11 2 (1979) 117-153-117-153

lee, K.; clydesdale,, "QUANTITATIVE-DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS" JOURNAL OF FOOD SCIENCE 44 2 (1979)

Lee, K.; Clydesdale, F.M., "Iron sources used in food fortification and their changes due to food processing." CRC critical reviews in food science and nutrition 11 2 (1978) 117-153-117-153

Maxkwee, EM; Perry, JE; Lee, K., "Sensory analysis if eggs made safe with ozone or thermal pasteurization technology" J Food Sci

Lee, K.L.; Pascall, M.; Lee, J., "Effect of food particle residuals and sanitizing chemicals, chlorine, ozonated water, alkaline, neutral and basic electrolyzed water on the antimicrobial efficacy of manual warewashing."

Chapters

"Advancing food safety technology from cave dwellers to the modern home kitchen" In Food Safety 3rd Edition. 2017.

"Food Regulations in the United States" In Nutrition: An Approach to Good Health and Disease Management. 2015.

"Lives of Laundry Children" In Chinese laundries: tickets to survival on Gold Mountain. 2007.

"Iron chemistry and bioavailability in food processing." In Nutritional bioavailability of iron. Edited by Kies. 1982.

Conferences

Lee, K.L.; Volek, J.; Phinney, S., "The Golden Age of Keto Genesis" The Emerging Science of Carbohydrate Restriction and Nutritional Ketosis 2018.

Young, G., Perkins, P., Lee, K., "Foodbev Forum 2015 Key Takeaways" The Food Bev Forum 2015.

Lee, Ken, "Mobile Cellular Phones, Tablets or Internet Browsers Encouraging Immediate Student Response and Instructor Feedback" Edulearn 14: 6th International Conference on Education and New Learning Technologies 2014.

Lee, Ken, "Comparison of five systems that use mobile cellular phones, tablets or internet browsers for immediate student response" International Conference on The Future of Education 2013.

Lee, Ken, "Commercial application of ozone to produce safe whole shell eggs" Congreso de Ingeniería Bioquímica.

Presentations

"Wild ride ahead for the food system." In Columbus Metro Club, Ohio Farm Bureau Federation. 2017.

"Innovation in Food Annual CIFT Food Expo at Nationwide." In Ohio Food Industries Summit. 2017.

"Inspiring sustainable multidisciplinary food solutions." In American Association for the Advancement of Science. 2017.

"Industrial implementation of gaseous ozone to produce and market safe shell eggs." In IAFP 5th Annual Latin American Symposium on Food Safety. 2016.

"Perspectives on the Future of the Food & Beverage Industry." In Food Bev Forum. 2016.

". Efficacy of warewashing protocols and selected sanitizers for removal of foodborne bacteria and viruses from utensils in restaurants and food service establishments.." In Annual Meeting of the International Association for Food Protection. 2014.

"Gaseous Ozone Treatment Reduces Surface and Internal Norovirus Contamination on and in Fruits and Vegetables.." In Annual Meeting of the International Association for Food Protection. 2014.

"Mechanism of Inactivation of Tulane virus (TV) and Murine Norovirus 1 (MNV-1) by Electron Beam Irradiation.." In Annual Meeting of the International Association for Food Protection. 2014.

"Gaseous Ozone Treatment Reduces Surface and Internal Norovirus Contamination on and in Fruits and Vegetables." In Institute of Food Technologists Annual Meeting and Food Expo. 2014.

"Macy address: Partnerships through food innovation." In Macy Award. 2014.

"Industry academic and government partnership through food innovation." In Food and Agricultural Science. 2014.

"Food innovation abroad." In Khalifa Program. 2014.

"Industry partnerships." In Ohio Food Industry Exposition. 2014.

"FIC Member Event." In FIC Member Event. 2014.

"Mountains of Data Summit." In Food Innovation Center Summit. 2014.

"The Inactivation of Two Human Norovirus Surrogates (Murine Norovirus and Tulane Virus) using Sodium Hypochlorite Sanitizers." In Metro. 2014.

"Food for billions." In Food for Billions. 2013.

"Comparison of Five Systems that Use Mobile Cellular Phones, Tablets, or Internet Browsers for Immediate Student Response." In International Conference on the Future of Education. 2013.

"Inactivation of Two Human Norovirus Surrogates (Murine Norovirus and Tulane Virus) using Sodium Hypochlorite Sanitizers." In Metro Early College Research Interns. 2013.

"Changing Foodscapes." In Columbus Metro Club. 2013.

"New Recipies for the Food Community." In Bringing it to the Table, Ohio Farm Bureau Federation. 2011.

"Inspiring food innovation today to ignite tomorrows food revolution." In Symposium: Food Innovation: Working in the Present, Building the Future. 2011.

"Opportunites for students in the Food Innovation Center." In Ohio State Honors Weekend. 2011.

"Opportunites for students in the Food Innovation Center." In Ohio State University Honors Day Weekend. 2011.

"Partnerships in Food Innovation at Ohio State." In The Ohio Food Industry Expo. 2011.

"Advancing Ozone Technology on the Third Frontier." In Egg Tech Ltd board. 2011.

"A call for innovation at Ohio State." In First annual meeting of the Ohio State Food Innovation Center. 2011.

"Food Based Research Translating Discovery Into Products and Technologies." In Visit of Governor Elect John Kasich. 2010.

"Opportunties for Collaboration with Abbott Nutrition." In Private industry visit. 2010.

"Food Innovation in CFAES." In CFAES Faculty Council Fall Meeting. 2010.

"National Food Safety Clusters in the United States." In International Symposium of the Korean Society of Food Hygiene and Safety. 2010.

"Perspectives of Leaders in Innovation." In Arora Leadership Forum, Dallas Texas. 2010.

"InterDisciplinary Success Development Workshop." In Deans and Development Directors Workshop. 2010.

"InterDisciplinary Success." In Ohio State Foundation Board. 2010.

"Food Innovators Premier Meeting and Kickoff." In Food Innovation Center Kickoff. 2010.

"Roundtable discussion on Higher Education." In Nelson Mandela Metro Univ., SA. 2010.

"A case study of the Rutgers School of Law in Newark NJ." In American Council of Education midyear meeting. 2010.

"Food safety in the United States." In Cape Peninsula Univ., SA, Leadership Challenges.

Technical Reports

Lee, K.L.; Burgess, S.; Thulin, A., "International Advisory Panel Report College of Food and Agriculture United Arab Emirates University" 2018.

Lee, Ken, Manning, J; Fritz, K, "Food for Thought. Food Innovation Center Newsletter" 2015.

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Dr. Ken Lee

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Professional Information

Works

Books

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Chapters

Conferences

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Technical Reports