Dr. Eun Joo Lee

Food and Nutrition Department
College of Education, Health and Human Sciences

Office: 301 Heritage Hall
Phone: 715-232-1623
Email: leeeu@uwstout.edu

Brief Biography

Dr. Lee is an Associate Professor and Evelyn Van Donk Steenbock Endowed Chair of Food and Nutrition Department. She is also a Graduate Program Director of Food and Nutritional Science. Her research interests are focused on the food chemistry area, especially “bioactive peptides produced from the protein of meat and dairy products”. She has published more than 50 papers in peer-reviewed journals and 10 book chapters, and received total $ 0.6 M research grants since 2002. Currently, she is a Co-Chair of Food Chemistry Division in the Institute of Food Technologists (IFT), which is a largest National Food Science and Industry Association in the U.S.

Teaching Interests: FN123-Science of Food (GE), FN425/625-Food Chemistry, FN435/635-Food Analysis, FN725-Flavor Chemistry, FN728-Intro to Food & Nutri. Sci. Res., FN729-Res. Proposal for Food & Nutri. Sci.

Education

    • Ph D Food Science and Technology
      Korea University
      Seoul, South Korea, 2001
    • MS Food Chemistry
      Korea University
      Seoul, South Korea, 1995
    • BS Food and Nutrition
      Myong Ji University
      Young-In, South Korea, 1992

Work Experience

    Academic - Post-Secondary

      • University of Wisconsin-Stout, Department of Food and Nutrition
        Assistant Professor
        August 2011 - June 2015
      • Iowa State University, Department of Animal Science
        Assistant Scientist I
        January 2007 - July 2011
      • Iowa State University, Department of Animal Science
        Postdoctoral Research Associate
        September 2001 - December 2006

Intellectual Contributions

Presentations

Grants, Contracts, and Sponsored Research

    Grant

    • Lee, E. J. Novel Active Packaging for Irradiated Beef Products to Minimize Off-odor Volatile Compounds. Sponsored by UW-Stout Alumni Association (Evelyn Van Donk Steenbock Endowed Chair Award) (July 1, 2015-June 30, 2017), $95998 (Funded).
    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Sauces. Sponsored by Korea Food Research Institute (KFRI) (October 1, 2015-November 31, 2015), $5629 (Funded).
    • Lee, E. J. Student Research Job Grant. Sponsored by University of Wisconsin-Stout (August 29, 2012 – May 22, 2015), $8000 (Funded).
    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Kimchi. Sponsored by Korea Food Research Institute (KFRI) (February 20, 2015-March 31, 2015), $4600 (Funded).
    • Lee, E. J. Characterization of Phosvitin Phosphopeptides using Mass Spectrometry. Sponsored by Functional Proteins & Lipids LLC. (Ames, Iowa) (November 1, 2013-August 31, 2014), $5005 (Funded).
    • Lee, E. J. Characterization of Phosvitin Phosphopeptides using Matrix- Assisted Laser Desorption/Ionization- Time of Flight (MALDI-TOF) Mass Spectrometry. Sponsored by CEHHS Collaborative Thematic Research Cohorts Grant (May 29, 2012 – August 30, 2013), $7347 (Funded).
    • Lee, E. J. Effects of different extraction methods on the chemical properties of cranberry seed oils and their potential use in food. Sponsored by CEHHS Student Research Support Initiative Grant (May 29, 2012 – August 26, 2013), $2564 (Funded).
    • Lee, E. J. Separation of phosvitin from egg yolk and production of functional phosphopeptides from the phosvitin. Sponsored by UW-Stout Faculty Research Initiative (FRI) Grant (January 1, 2012 - June 30, 2013), $9876 (Funded).
    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Barbecue (BBQ) (Kalbi, roasted rib steak). Sponsored by Korea Food Research Institute (KFRI) (October 1-31, 2012), $5200 (Funded).
    • Lee, E. J. Effects of feeding flaxseed mix on the content of omega-3 fatty acids in cheese curd and cheese during cheese-making process and storage. Sponsored by CEHHS Research Equipment Grant (September 1, 2011 – June 30, 2012), $14057 (Funded).
    • Lee, E. J. Effects of feeding flaxseed mix on the content of omega-3 fatty acids in cheese curd and cheese during cheese-making process and storage. Sponsored by Heartland Co. (January 17, 2012 – May 25, 2012), $10000 (Funded).

Intellectual Property

    Patent

    • Lee, E. J., Ahn, D. U., Nam, K. C., Yang, H. S., & Paik, H. D., (June 12, 2012). Patent title: "Method for preventing off-odor production in irradiated raw ground beef using garlic or onion" (KR 10-1158716, Korean Intellectual Property Office (KIPO), South Korea) .
    • Lee, E. J., Ahn, D. U., Nam, K. C., Yang, H. S., & Paik, H. D., (May 14, 2012). Patent title: "Method for preventing off-odor production in irradiated cooked ground beef using garlic or onion" (KR 10-1147674, Korean Intellectual Property Office (KIPO), South Korea) .

Reviewer / Editor

    Editorial Board Member

    • The Korean Journal of Food and Nutrition (January 2015 - Present)

    Reviewer, Conference

    • Session Proposals and Technical Research Paper (TRP) reviewer of IFT Annual Meeting Scientific Programs (Food Chemistry Track and Food Health & Nutrition Track) (November 2013 - Present)

    Reviewer, Journal

    • Journal of Food Science (JFS), Food Chemistry, Meat Science, Poultry Science, and LWT-Food Science & Technology (Reviewed 7-8 articles/year) (October 2001 - Present)

Awards, Fellowships, Honors, and Scholarships

    Award

    • IFT Food Chemistry Division Outstanding Service Award, Institute of Food Technologist (IFT) (July 2015)
    • Evelyn Van Donk Steenbock Endowed Chair Award, University of Wisconsin-Stout (May 2015)
    • Professional and Scientific Outstanding New Professional Award, Iowa State University (September 2009)

Professional Memberships

  • American Chemical Society (ACS)
  • American Society for Mass Spectrometry (ASMS)
  • Institute of Food Technologists (IFT)

Service

    Department / School

    • Graduate Program Director, Food and Nutrition Science (January 2016 - Present)
    • Program Revision, Minor program of Food Science & Technology (FST) (May 2016)
    • Committee Member, Search and Screen Committees of Nutrition position (May 2014)
    • Course Development, Science of Food (FN 123, GE course) (February 2014)
    • Course Development, Flavor Chemistry (FN 725) (December 2013)
    • Course Development, Food Chemistry (FN 425/625) (November 2013)
    • Course Development, Food Analysis (FN 435/635) (May 2013)
    • Committee Member, Search and Screen Committees of Department Chair position (May 2012)
    • Committee Member, Search and Screen Committees of Dietitian Internship Director position (May 2012)
    • Committee Member, Search and Screen Committees of Food Engineering position (May 2012)
    • Committee Member, Search and Screen Committees of Lab Manager position (May 2012)

    College

    • Committee Member, CEHHS Promotion Committee for Associate Professor level (November 2015)

    University

      UW Stout

      • University Senate Service, Faculty Senate as a Food and Nutrition Department representative (September 2013 - June 2016)
      • Plan B Advisor, Brehm-Leuer, Emily, N. (Thesis title: Mitigating the Risk of Isohumulone Degradation in Beer Exposed to Light and Heat with Natural Antioxidants) (December 2015)
      • Plan B Advisor, Shrestha, Bimala, (Thesis title: Effects of Feeding Flaxseed Mix on the Content of Omega-3 Fatty Acids in Cheese Curd and Cheese during Cheese-Making Process and Storage) (December 2015)
      • Plan A (Thesis) Committee Member, Drager, Kurtis (Thesis title: Shelf Life Evaluation/Prediction of a High Fat/Sugar and a Low Fat/Sugar) (December 2014)
      • Plan B Advisor, Mandal, Mamta, (Thesis title: Effects of Different Extraction Methods on the Chemical Properties of Cranberry Seed Oils) (December 2013)
      • Plan B Advisor, Jellal, Younes (Thesis title: Physical, Sensory and Microbial Attributes of Reduced-Sodium All-Beef Frankfurters) (May 2013)
      • Plan B Advisor, Patel, Jayjanmejay B. (Thesis title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese) (May 2012)
      • Plan B Advisor, Patel, Pranaykumar V. (Thesis title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Chemical and Microbiological Characteristics of Pasteurized Process Cheese) (May 2012)
      • Plan A (Thesis) Committee Member, Vanevenhoven, Daniel W. (Thesis title: A Characterization of the Rheology of Raw Milk Gouda Cheese) (May 2012)

    Professional

    • Content Chair of IFT Food Chemistry Division, Institute of Food Technologists (IFT) (July 2014 - Present)
    • Advisory Board Member, Scientific & Human Health/Nutrition, Rembrandt Enterprises, Inc. (May 2014 - Present)
    • Judge of Wisconsin Science Olympiad (WSO), Food Science events of West Reginal and State Tournament (February 2013 - Present)
    • Judge of Iowa Cured Meats Competition, Iowa Meat Processors Association (IMPA) (February 2004 - Present)