Ken Lee, Ph.D.
Professor
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
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(614) 292-7797
lee.133@osu.edu
Full Member
Areas of Expertise: emerging technologies, nonthermal food processing, food safety impacts of advanced technology, electron beam pasteurization of produce, plasma enhanced microwave oven
It is exciting to see the strategic directions of the state and the university line up to solve the important global food problem. My lab investigates new food safety technologies. I bring experience with prior successful centers such as the Targeted Investment in Public Health Preparedness. I recognize the synergy of people collaborating based on shared objectives and mutual respect. We are entering a new phase of intensive collaboration with the university investing in culture transformation. The Food Innovation Center includes the most talented and forward thinking scholars impacting food. No other institution has these people or ideas so this is potentially a world-changing event.
Related Articles
Food Innovation Center Collaborators Tackle Role of Viruses in Safety of Fresh Produce
Jianrong Li, a charter member of the Food Innovation Center, and Ken Lee, center director, are tackling a widespread but poorly understood cause of foodborne illness in a new $1 million, multi-university study. Read more
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Member Spotlight
Designing the Future of Food Innovation
In post-industrial Ohio, residents in urban areas face accumulating vacant land and multiple barriers to food security. Residents of urban areas are experiencing unemployment and inadequate access to basic food sources such as fresh fruits and vegetables. Food Innovation Center member and Assistant Professor in the Knowlton School of Architecture, Katherine Bennett, decided to take initiative towards empowering the community. Read more...
