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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.
Food Science, Agricultural Chemistry, Food Technology, Food security/safety, Food Processing
Review Article: J Bioprocess Biotech 2015, 5:220