Food Innovation Center

Collaborating for a healthier, hunger-free world.

Jaesung Lee, Ph.D.

Research Associate 1-B/H
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences

(614) 648-1360

Associate Member
Primary Food Innovation Center Area: Food Safety, Food Security
Areas of Expertise: efficacy of antimicrobial chemicals, non-thermal sterilization/sanitation, microbiological analysis

I have worked in the area of food processing safety, microbiological and physicochemical analysis techniques, and industrial application of alternative food treatment techniques. More specifically it includes the subtopics of a novel microbial analysis before and after food processing, and the use of chemical antimicrobial agents on sanitization and processing. I can contribute to the enhancement of the mission of the Food Innovation Center based upon my experience in research collaboration and other scholarly activities. I will try to develop a research program for food producers to test and implement new food safety technologies that will help them remain profitable in the food industry and improve life quality of global customers.

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