BPCS 담당분야:

US Food and Drug Administration (FDA), Grocery Manufactuers Association (GMA)과연계

FDA Food Technologist와 질의응답

Public Relations

Ph.D. Human Nutrition (Emphasis on Sensory analysis and consumer behavior)

Dept. of Human Nutrition, Kansas State University, 2009

Dissertation Title: Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries

Graduate Certificate in Applied Statistics

Dept. of Statistics, Kansas State University, 2006

M.S. Human Nutrition (Emphasis on Sensory analysis and consumer behavior)

Dept. of Human Nutrition, Kansas State University, 2004

Thesis Title: Milk aftertaste: Relating descriptive analysis data to milk acceptability of teenage girls

B.S. Food Science and Nutrition

PusanNationalUniversity, Busan, Korea, 2002

Research

Professor, Mar 2019 ~ present

Assocate Professor, Mar 2014 ~ February 2019

Assistant Professor, Mar 2013 ~ February 2014

Pusan National University, Busan, Korea

Department of Food Science and Nutrition

Teaching responsibilities: (UG) Food Chemistry I & II, Food Science and Cooking Principles, Sensory Analysis and Consumer Behavior, Capstone Design; (GR) Advanced Food Chemistry, Advanced  Culinary Science, Food Sensory Evaluation

Research areas: Descriptive and consumer evaluation of food products, flavor and food chemistry, and their correlation among data sets using advanced multivariate statistical methods

Assistant Professor, Sept 2009 ~ Jan 2013

Drexel University, Philadelphia, PA

Hospitality Management, Culinary Arts, and Food Science Program

Graduate Research Assistant, Aug 2002 ~ July 2005, Jan 2007 ~ Dec 2008

The Sensory Analysis Center, KansasStateUniversity, Manhattan, KS

Professional Consulting

Consultant, Sensory Evaluation Research Service, Feb 2009 ~ Jan 2013

  -  Consumer hedonic test of Beef for Texas A&M University

  -  Consumer hedonic test of Deli Ham and Turkey for USDA ARS ERRC & Hawkins, Inc.

  -  Consumer hedonic test of Pork Scrapple samples for USDA ARS ERRC & Hatfield

  -  Consumer hedonic test of Egg Salads for Eggland’s Best

Peer-reviewed Journals Ad Hoc Reviewer

Food Science and Biotechnology

Journal of Food Science

Journal of Sensory Studies                       

LWT - Food Science & Technology

Journal of Food Processing and Preservation

Publications

Peer-reviewed publication:

Kanjanakorn A, Lee J. 2017. Examining emotions and comparing the EsSense profile and the Coffee Drinking Experience in coffee drinkers in the natural environment. Food Quality and Preference 56, 69-79.

Kim J, Lee J. 2016. Korean consumer evaluation of various foods using four different texture lexicons. Journal of Sensory Studies 31(4), 314-327.

Yoon E, Kim J, Lee J. 2016. The US consumers’ acceptability and emotion measures when consuming novel Korean traditional non-alcoholic beverages. Journal of Sensory Studies 31(3), 256-271.

Lee J, Chambers DH, Chambers IV E. 2014. A comparison of the flavor of green teas from around the world. Journal of the science of Food and Agriculture 94(7), 1315-1324.

Lee J, Chambers DH, Chambers IV E, Adhikari K, Yoon Y. 2013. Volatile aroma compounds in various brewed green tea. Molecules 18(8), 10024-10041.

Miller AE, Jenkins A, Chambers IV E, Chambers DH, Lee J. 2013. Defining and characterizing the “nutty” attribute across food categories. Food Quality and Preference 27(1) 1-7.

Chambers E IV, Lee J, Miller A, Chun SS. 2012.Development of a lexicon for commercially available cabbage (baechu) Kimchi. Journal of Sensory Studies 27, 511-518.

4

Lee J, V?zquez-Ara?jo 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.