Ken Lee

is an Emeritus Professor of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences at Ohio State, where he served on this faculty for 32 years as unit chair for 16 years.

The Food Innovation Center specialized in innovative ways to improveLaboratory 1 the human condition by way of food. This $4M investment successfully inspired new food discoveries in all 15 OSU colleges.  It’s mission is to improve global life quality with sustainable multi-disciplinary food solutions.

Lee is was active in the University Senate, twice elected as Chair of the Senate Steering Committee and a chair of the Faculty Council. He is a 2015 elected AAAS Fellow and a 1998 Fellow of the IFT. He was elected to the Board of Directors of IFT, the professional society of food science, and won the IFT Fellers, Solberg and Macy awards.

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