Assoc. Prof. Dr. YI-CHENLEE | Chemistry | Best Researcher Award
Associate Professor, Department of Seafoo d Science, National Kaohsiung University of Scienc e an d Technology, Kaohsiung,Taiwan
Associate Profes李憶甄 (Lee, Yi Chen) is an Associate Professor at the Department of Aquatic Food Science, National Kaohsiung University of Science and Technology (NKUST), Taiwan. She also serves as the Vice Director of Research and Development at NKUST’s Water Circle College. With a focus on food science, especially in food safety, preservation, and sensory analysis, Dr. Lee has a strong academic and industry background. She completed her Ph.D. in Food Science from National Pingtung University of Science and Technology, after earning her master’s and bachelor’s degrees from National Kaohsiung University of Science and Technology. Her research interests include the development of innovative food technologies to enhance food quality, safety, and shelf life. Throughout her career, she has collaborated with various researchers and institutions, contributing to numerous high-impact publications in food science and technology.sor,Department of Seafoo d Science, National Kaohsiung University of Scienc e an d Technology, Kaohsiung,Taiwan
Profile
Scopus
Education
Dr. Lee earned her Ph.D. in Food Science from National Pingtung University of Science and Technology, Taiwan, between 2010 to 2015. Prior to that, she completed her M.S. in Aquatic Food Science from National Kaohsiung University of Science and Technology (2008-2010), and her B.S. in Aquatic Food Science from the same institution (2004-2008). Her academic journey in food science, with a focus on aquatic food products, laid the foundation for her expertise in food safety, preservation, and sensory analysis. The combination of a strong theoretical education and hands-on research in these areas has driven her career forward as a professor and researcher in food technology. Her commitment to academic excellence has also been evident in her role in mentoring students and guiding emerging scholars in her field.
Experience
Dr. Lee has a diverse career blending academia and industry. She is currently an Associate Professor at National Kaohsiung University of Science and Technology, where she also serves as Vice Director of Research and Development at the Water Circle College since 2016. Before her tenure at NKUST, Dr. Lee worked in various industry roles, including Deputy Manager in Quality Management at Everlight Biotech, Research and Development Manager at Zhen Yi Food Co., and Lecturer at multiple universities, including Chang Jung Christian University and National Taitung University. Her industry experience has enriched her academic research, especially in food processing, quality control, and product innovation. Additionally, her prior role as a Lecturer and Assistant at National Kaohsiung University of Science and Technology (2010–2016) provided her with substantial teaching and research management experience, shaping her academic leadership.
Research Focus
Dr. Lee’s research primarily revolves around food safety, preservation technologies, and sensory analysis. She is particularly focused on the application of high-pressure processing (HPP) and microwave-assisted induction heating (MAIH) technologies to extend the shelf life of food products while maintaining nutritional and sensory quality. Her work aims to improve food safety by developing innovative methods to control microbial growth in perishable products like seafood, ready-to-eat meals, and beverages. Additionally, she investigates food inspection and analysis techniques to enhance quality assurance in food production. Her research also includes the application of novel processing methods to reduce food waste and improve the sustainability of food production systems. Dr. Lee’s interdisciplinary approach has led to impactful findings in food preservation, contributing to both academic literature and real-world industry practices.
Publications
- Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage 🐟📦
- Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products 🍗💡
- Application of novel microwave-assisted induction heating technology for extending the shelf life of ready-to-eat rice through microbial, physical, and chemical quality preservation 🍚🌡️
- Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: Impact on microbiological and organoleptic qualities 🦪❄️
- Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing 🥕🔬
- Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology 🐟🍟
- Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology 🐠❄️
- Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage 🥕💧
- Green extraction and purification of chondroitin sulfate from jumbo squid cartilage by a novel procedure combined with enzyme, ultrasound, and hollow fiber dialysis 🦑🧬
- Design and Implementation of a Recommendation System for Buying Fresh Foods Online Based on Web Crawling 🍏🛒