Journal of Bioprocessing & Biotechniques

Byong H Lee

Biography

Byong H Lee is currently working in Distinguished Professor Department of Food Science/Agricultural Chemistry McGill University, Saint-Anne-de-Bellevue, Qc H9X3V9, Canada. Prof. Byong Lee obtained his degrees at University of Brit. Col., McGill University and studied his PhD (Microbiology/Immunology) at Hahnemann Medical College/University of Pennsylvania and has completed his PhD at Laval University, Canada. He was Professor (AAFC Chair) in Departments of Food Science and Microbiology/Immunology, McGill University for more than 26 years; he is Distinguished Professor, School of Biotechnology, Jiangnan University, China and Adjunct Professor, Dept. of Microbiology/Immunology, McGill University, Canada. He has been an invited Professor at Korea Seoul National University, France INRA/University of Bourgogne, Ireland Food Research Center, England Institute of Food Research/University of Reading, Canada National Research Council, and Champlain Industry as a Research Director, Canada. Lee has published 175 refereed journals, two text books on Food Biotechnology, 16 book chapters and 15 patents/inventions. He gave 96 invited speeches at the international and internal conferences. He supervised more than 100 graduate students post-docs. He has received many honors and awards including Marquis in the World and he is serving as editorial board member for three journals.

Research Interest

Food Science, Agricultural Chemistry, Food Technology, Food security/safety, Food Processing