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Dr. Yongjae Lee is a Head of Separation Science at Food Protein R&D Center at Texas A&M University, USA. In this occupation he directly leads the Separation group in the lab and in the pilot plant research on the separation technologies of biotechnology, food, dairy, feed, beverage, specialty ingredients, and oil & gas. He also hosts workshop in the area of fermentation, functional foods, membrane, and other traditional and advanced separations techniques. He has more than 12 years of industrial experience in the field of chemical engineering, food chemistry, food flavor, microbiology, and agricultural engineering. He has published several papers in journals and has presented numerous invited lectures in various national and international meeting. Dr. Lee holds a Ph.D. in Animals & Veterinary Science from the Clemson University, Clemson, South Carolina, USA and a Master’s degree in Food Science & Technology from the Louisiana State University, Baton Rouge, Louisiana, USA.
Food & Nutrition