Youngsoo Lee

Committed to excellence in scholarship on food science and human nutrition, Youngsoo Lee serves as an Associate Professor at the University of Illinois Urbana-Champaign. With a keen interest in advancing the field, his research delves into the intricate dynamics of food components such as zein, curcumin, and sodium, alongside innovative technologies like microfluidics. His work is characterized by a multidisciplinary approach that bridges the gap between traditional food science and cutting-edge technology. Professor Lee has made significant contributions to the academic community, having published extensively in peer-reviewed journals. His research not only enhances our understanding of these critical components but also explores their practical applications in improving food quality and nutrition. His innovative work in microfluidics, in particular, has opened new avenues for research and development in food science. In addition to his academic pursuits, Professor Lee holds a patent, underscoring his commitment to translating research into tangible innovations. His investigations into sodium reduction strategies are particularly noteworthy, as they address pressing health concerns related to sodium intake. By employing focus groups and individual interviews, he has gained valuable insights into consumer perceptions and experiences, which are crucial for developing effective sodium reduction strategies in the food industry. Professor Lee's dedication to research and education is evident in his ongoing efforts to mentor the next generation of food scientists. Through his teaching and research, he continues to inspire students and colleagues alike, fostering a collaborative environment that encourages innovation and discovery in the field of food science and human nutrition.