Chang Yong Lee
Department of Food Science, Cornell University
Chang Lee has been working on various subjects related to biochemistry and processing of fruits and vegetables. His recent research focuses upon functional aspects of fruits and vegetables that related to bioavailability of bioactive flavonoids.
In order to understand the health benefits of plant foods and to promote increased consumption of fruits and vegetables in our daily diet, Lee’s laboratory has been working on chemistry and biochemistry on phytochemicals and their bioactivities. Various bioactive compounds were identified in different fruits and vegetables, such as apples, cherries, peaches, plums, grapes, strawberries, blueberries, raspberries, tomatoes, onions, and cauliflowers along with green tea, cocoa, ginseng, and seabuckthorn. Antioxidant, anticancer, and antineurodegerative activities of those plant foods were being measured in vitro studies. In addition, Lee’s laboratory is conducting research on biochemical aspects of fruits and vegetables in relation to processing on the sensory and nutritional qualities, such as enzymatic browning reactions.
Lee has been teaching Food Chemistry (FDSC 4180) for many years and he is recently joined in teaching Professor Miller’s Food Chemistry Laboratory (FDSC 4190). His teaching philosophy is to motivate students in active learning process, rather than passive learning.
Concept of Food Chemistry
Food Chemistry Laboratory
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