Jeehyun Lee, Ph.D. Assistant Professor

Program(s) Association(s):

• B.S., Culinary Science
• M.S., Food Science (Graduate Advisor)

Education:

• Ph.D., Human Nutrition (Emphasis on sensory analysis and consumer behavior), Kansas State University
• Graduate Certificate in Applied Statistics, Kansas State University
• M.S., Human Nutrition (Emphasis on Sensory Analysis and consumer behavior), Kansas State University
• B.S., Food Science and Nutrition, Pusan National University, South Korea

Areas of Expertise:

• Quantitative and qualitative consumer research
• Descriptive sensory analysis
• Green tea
• Emotions in dining settings
• Applied statistics
• Korean cuisine

Professional Experience:

• Drexel University, Goodwin College of Professional Studies
  Assistant Professor, Food Sciences
• Energizer-Schick-Wilkinson Sword, Evaluation Sciences (2005-2006)
  Sensory Intern
• Kansas State University Sensory Analysis Center (2002-09)
  Research Assistant

Research interests:

• Sensory (flavor and texture) profiling of food products
• Descriptive and consumer evaluations of food products
• Multivariate statistical methods to correlate descriptive, consumer, or instrumental evaluations
• Consumer research in context (different environment, different culture, etc.)
• Sensory-related problem solving for food and non-food industry

Selected Works:

• Lee J., Vázquez-Araújo L, Adhikari K, Warmund M, Elmore J. 2011. Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile. Journal of Food Science 76(2), 119-204.
• Porto-Fett ACS, Campano SG, Call JE, Shoyer BA, Yoder L, Gartner K, Tufft L, Oser A, Lee J., Luchansky JB. 2011. Validation of food grade salts of organic acids as ingredients to control Listeria Monocytogenes on pork scrapple during extended refrigerated storage. Journal of Food Protection 74(3), 394-402.
• Lee J., Chambers DH. 2010. Flavors of green tea changed little during storage. Journal of Sensory Studies 25(4), 512-520.
• Lee J., Chambers E IV, Chambers DH, Chun SS, Oupadissakoon C, Johnson DE. 2010. Consumer acceptance for green tea by consumers in the United States, Korea and Thailand. Journal of Sensory Studies 25, 109-132.
• Lee J., Chambers DH. 2010. Descriptive analysis and US consumer acceptability of six green tea samples from China, Japan, and Korea. Journal of Food Science 75(2), S141-S147.
• Lee J., Chambers DH. 2009. Sensory descriptive evaluation: brewing methods affect flavor of green tea. Asian Journal of Food and Agro-industry 2(4), 427-439.
• Lee J., Chambers DH. 2007. A lexicon for flavor descriptive analysis of green tea. Journal of Sensory Studies 22(3), 256-272.
• Lee J. “Learning from the first Korean cuisine course in the United States.” The Korea America Hospitality & Tourism Educators Association Conference: Globalization of Korean Food; UNLV, Las Vegas, Nevada; May 2011
• Lee J. “Green tea: flavor characteristics of a wide range of teas and consumer acceptance of teas in three countries.” Korean Society of Food Science and Technology Conference: Bioconvergence for Food Innovation Conference; Incheon, Korea; June 2010 (Invited speaker)
• Lee J. “Understanding Korean Cuisine: An answer for healthier food choices.” Research Chefs Association Annual Conference and Culinology Expo; Phoenix, AZ; March 2010.

Presentations:

• Lee J. “Learning from the first Korean cuisine course in the United States.” The Korea America Hospitality & Tourism Educators Association Conference: Globalization of Korean Food; UNLV, Las Vegas, Nevada; May 2011
• Lee J. “Green tea: flavor characteristics of a wide range of teas and consumer acceptance of teas in three countries.” Korean Society of Food Science and Technology Conference: Bioconvergence for Food Innovation Conference; Incheon, Korea; June 2010 (Invited speaker)
• Lee J. “Understanding Korean Cuisine: An answer for healthier food choices.” Research Chefs Association Annual Conference and Culinology Expo; Phoenix, AZ; March 2010.