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Youngseung Lee | Department of Food Science and Nutrition

  • Grade:
    Associate Professor

Introduction

I have received a ph.D degree with an emphasis on the processing properties, rheology, texture, and sensory evaluation of meat products. I have acquired 5 years of industrial experience at a R&D division. I won the first place in the 4th Annual Elaine Skinner Memorial Sensory Design Competition sponsored by Sensory Spectrum Inc., received Certificate of Excellence in the 2007 Egg/Meat Science/Muscle biology student paper section at the PSA’s 96th annual meeting and also won the second place in the 2007 Korean American Food Technologist Association Meeting Paper Competition

Teaching Philosophy

Pursuit of knowledge and value

Educational Background

  • [1998] bachelor's degree Dankook Univ. Food Science and Nutrition
  • [2001] master's degree Dongguk Univ. Food Science and Engineering
  • [2007] doctor's degree Univ. of Arkansas at Fayetteville Food Science

Career

  • Nongshim, R&BD center (2009-08-10)
  • Daerim corporation, R&D center (1999-06-01)
  • University of Arkansas, Postdoctorate associate (2008-01-01)
  • University of Arkansas, Postdoctorate associate (2008-11-01)

Research

Sensory evaluation (Consumer testing, descriptive analysis, statistical analysis)
Food rheology, texture
Food processing (meat and agriculural products)
Development of novel food quality evaluation of food products

Consulting

Sensory evaluation (Consumer testing, descriptive analysis, statistical analysis)
Food rheology, texture
Food processing (meat and agriculural products)
Development of novel food quality evaluation of food products

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