Research

Nationally recognized research program on food chemical-nutrient interactions and mineral availability. Projects include mineral bioavailability from cured meats, analysis of nutrient inhibitors, mineral binding by dietary fiber, oxidized cholesterol compounds in foods, nitrate metabolism and analysis in foods, anti-nutrients in tea and hydrocolloids in dairy foods. Summary: 66 peer review publications in J. Food Sci. (22), J. Food Prot. (6), J. Agric. Food Chem. (4), several others (14); 6 non-peer papers; 40 published abstracts; 6 Ph.D. Theses, 11 M.S. Theses. Click here for full list of publications.

Current Research Support

  • Lee, K., M. Failla, S. Schwartz, M. Leiblein, S. Clinton, 2009. Food Innovation Center. OSU OAA, 5yrs $3,750,000.
  • Lee, K, L. Saif, M. Pascall, A. Yousef, D. Beck and N. Hooker, 2005. The Center for Food Safety and AgroSecurity, funded by the Ag Biosciences Initiative of the OARDC, OSU 3yrs $400,000. A collaboration with academic and state agencies to bring academic innovation to industrial practice. http://fst.osu.edu/abig
  • Lee, K., N.A. Hooker, J. Heavenridge and S.A. Smith, 2009. Regulatory and market drivers of ozone safety technology for shell eggs. The Center for Innovative Food Technology, EISC, Toledo, OH. 1 yr. $25,000. http://www.eggtechltd.com
  • Lee, K. 2008. Federal administration grant for the dietary Intervention: chemoprevention of GI tract cancers with berries – mass spectrometer. USDA CSREES $311,432 9/2004 to 11/2008.
  • Lee, K., Yousef, A., Wang, H, 2009. Doctoral training in emerging food safety issues, USDA National Needs Graduate Fellowships. $229,000 / 5 years. The National Needs fellows award the nation’s best programs in areas of high national importance. http://fst.osu.edu/lee/usda/
  • Schlessinger, L., Lee, K., Saif, M., Buckley, T., Reeve, J., Bruggemeyer, R., Lemeshow, S., Larimore, S. 2006. Public Health Preparedness, a Targeted Investment in Excellence, OSU Provost’s Office. $4.7 million / 5 years. This collaboration of six colleges improves health, food safety and combats infectious disease with mission-oriented academic teams. http://phpid.osu.edu

 Publication Highlights

  • This review was the second most cited article in JFS in 2007, following a major food illness outbreak involving fresh spinach. Our review points to ways to make fresh foods enjoyable with less risk. Aruscavage, D., Lee, K. Miller, S. and LeJeune, J.T. 2006. Interactions affecting the proliferation and control of human pathogens on edible plants. J. Food Sci., 71(8): R89-R99
  • This peer review article was selected for the 75th Anniversary Commemorative Issue of the Founding of the Agricultural and Food Chemistry Division of the American Chemical Society. Lee, K., Chinn, B.L., Greger, J.L., Graham, K.L. and Liebert, J.C. 1984. J. Ag. Food Chem. 32:856-860.
  • An original technique was developed for damaged cholesterol bioassay using a microorganism that has an absolute growth requirement for it. It was hypothesized that damaged cholesterol is toxic. Herian, A.M., Kuehl, N. and Lee, K., 1985. J. Food Prot. 48:1050-1053.
  • At Wisconsin, Lee’s group was the first to show de novo synthesis of nitrate in humans using human metabolic methods. This was important in debunking rumored toxicity of the substance in foods. Lee, K., Greger, J.L., Consaul, J.R., Graham, K.L. and Chinn, B.L., 1986. Am. J. Clin. Nutr. 44:188-194.
  • Many public speaking engagements result from Lee’s popular article on public perception of risk from eating. Lee, K., 1989. Food Technol. 43(12):67-72.