HYOUNGILL LEE, Ph.D.

**** *. ************ ***. **** Urbana IL, 61801

jae721@r.postjobfree.com, 217-***-**** (W), 706-***-**** (C), 217-***-**** (F)

OBJECTIVE: Seeking full-time position in research and development.

QUALIFICATIONS

• 11-year experience in research and development.

• Expertise in food chemistry, analysis, flavor, process, engineering, and safety.

• Expertise in process, formula and product development.

• Experience in consulting and projects for industry, good understanding and experience in scale-up and economics, and excellent consumer-oriented perspectives.

• Integrated knowledge in food science, nutrients and nutrition.

• Excellent skills in management of multi-projects and project timelines. Multi-tasking.

• Effective skills in oral and written communications.

• Excellent problem-solving skills.

• Leadership to achieve stated goal with enhancing teamwork. Effective collaboration as a team member.

Expertise in Process, Formula and Product Development, and Food Processing and Engineering

Critical and leading role in developing state-of-the-art food safety invention, manothermosonication liquid food processing system (Funded by USDA NRI, grant# 2005-35201-16389).

Effectively achieved the safety requirement for juice products issued by U.S. Food and Drug Administration (FDA).

Successfully demonstrated the food safety invention as very useful and powerful tools to ensure food safety and quality of beverage products.

Improved flavor quality in apple cider by the sonication processing unit compared to conventional thermally-pasteurized apple ciders.

Successfully applied the state-of-the-art food safety invention to other purposes, such as effective inactivation of enzyme in orange juice and homogenizing emulsion for new non-dairy creamer.

Developed sonication system to improve strawberry qualities.

Improved texture and antioxidant activity of strawberry by 28 and 4% by ultrasound.

Developed process to produce soluble soy protein.

Improved production of soluble protein (50 times increase) with new process.

Improved functionalities of soluble soy proteins.

Developed new formula for stable nanoeulsion and nanocomplex with protein and pectin: Delivery of bioactive components in food.

Developed nano-scale (less than 100 nm) biomaterials with soy protein and pectin.

Developed optimum formula for stable nonoemulsion and nanocomplex.

Successfully prepared nonoeumlsion with the developed formula.

Developed fermentation formula with enhanced butanol production. (Funded by Energy Biosicneces Institute).

Successfully developed new fermentation formula with by-products from food process.

Increased butnaol production by 175% with new fermentation formula.

Developed new cellulase hydrolysis process to enhance conversion of biomass to fermentable sugar. (Funded by USDA NRI, grant# 2006-35504-17419).

Up to 15 times increased hydrolysis rate by new cellulase hydrolysis process.

Increased glucose production by 30% with new cellulase hydrolysis process.

Developed non-dairy creamer prepared with ultrasound.

Increased creamer stability by ultrasound.

Reduced particle size of creamer by ultrasound.

New corn fractionation method for better utilization of corn components (Patent, Disclosing the invention).

Significant improvement on corn fractionation without low-valued products.

Reduced processing cost. No milling.

Obtained germ rich in oil, starch, fiber rich in cellulose and hemicellulose, and zein protein.

Developed encapsulation techniques with protein and pectin: Delivery of bioactive components in food.

Completed fundamental and advanced food engineering and process classes during undergraduate and graduate educations.

Obtained sound knowledge in food manufacturing process form raw materials to packaging for a variety of food products, such as, meat, beverage, and vegetables.

Obtained strong background in processing technologies, such as thermal, non-thermal processing, extrusion with cereals, and meat processing, etc.

Expertise in Food Chemistry, and Chemical and Physical Analysis

Quality assessments of apple ciders treated by ultrasound techniques: Nutrients, color, and acidity.

Quality analysis of sonicated strawberry: Total phenolic compounds, antioxidant activity, and texture.

Extraction of phenolic compounds from strawberry.

Quality assessment of orange juice treated by ultrasound techniques: Vitamin C content and cloudiness.

Quality assessment of non-dairy creamer: Particle size of emulsion, viscosity, and stability.

Purification and characterization of plant pectinmethylesterase (PME) from orange pulp.

Modification of citrus and sugar beet pectins by plant PME and rheological properties of pectins.

Molecular characterization of citrus and sugar beet pectins: Degree of esterification and distribution of de-esterified groups by NMR.

Improvement in rheological property of whey protein isolate (WPI) with citrus or sugar beet pectin.

Physical-chemical properties of pectin-WPI complex: Particle size, surface hydrophobicity, and zeta potential.

Extraction of pectin from orange juice and molecular characterization of pectin by gel permeation chromatography and multi angle laser light scattering.

PME inactivation in orange juice by ultrasound techniques.

Inactivation of PME extracted from orange fruits by indirect ultrasound system to remove heavy metal contamination.

Determination of interaction between surfactant and butanol in fermentation system.

Determination of butanol capturing capacity of food proteins and pectins.

Completed fundamental and advanced classes in chemistry, organic chemistry, food chemistry, analysis, lipid, protein/enzyme, and carbohydrate during undergraduate and graduate educations.

Obtained sound knowledge and skills in general/organic chemistry, food chemistry, and instrumental and physical-chemical analysis.

Obtained fundamental and advanced backgrounds in chemistry, analysis and functionalities of food ingredients, such as lipid, protein, enzyme, and carbohydrates.

Expertise in Food Flavor

Analysis of headspace volatile compounds in DHA-enriched fish oil on accelerated oxidative storage.

Determination of mechanisms of off-flavor production from EPA and DHA degradation.

Determination of effect of added polyphenol on flavor profile of wine.

Flavor analysis of butterfat-vegetable oil blend spread prepared with structured lipid containing canola oil and caprylic acid.

Flavor analysis of apple ciders treated by ultrasound techniques.

Determination of chemical and physical effects of non-thermal (ultrasound) and thermal processing on flavor of apple cider.

Completed “Flavor Chemistry and Evaluation” class during Ph.D. (Achieved grade: A, Instructor: Dr. Robert L. Shewfelt).

Obtained strong backgrounds in flavor in food products including analytical method and sensory evaluation.

Leading role in analytical team in team project titled by “Flavor and sensory evaluation of polyphenol-spiked wine”.

Well-trained panel for sensory descriptive analysis.

Technical Research Skills

Statically experiment design and data analysis.

Non-thermal ultrasound process in bench top and pilot plant scales, thermal process.

HPLC, GC, GC/MS, NMR, texture analyzer, rheometer, colorimeter, spectrophotometer, multi angle laser light scattering, dynamic light scattering, particle size analyzer, scanning electron microscopy, SDS-PAGE.

Flavor extraction and analysis, total fat analysis, fatty acid analysis.

Quantitative and qualitative protein analysis, enzyme extraction and purification, enzyme activity measurement, protein modification, measurement of hydrophobicity and surface charge of protein, enzymatic hydrolysis process.

Carbohydrate extraction and modification, chemical and physical analysis of carbohydrates.

Vitamin analysis, antioxidant measurement, total phenol analysis.

Aseptic process and experiments, anaerobic fermentation, general microbiology skills.

Ability to keep accurate laboratory records and maintain laboratory safety.

Expertise in Food Safety and Microbiology

Inactivation of Escherichia coli in vegetable by antimicrobials and ultrasound in bench-top and pilot plant scales.

Inactivation of Escherichia coli in vegetable and meat products by antimicrobials.

Inactivation kinetics of Escherichia coli in buffer and apple cider by thermo-, mano- and manothermo-sonication.

Sub-lethal injury of Escherichia coli by thermo-, mano- and manothermo-sonication.

Identification of histamine poisoning risk from commercial canned anchovies.

Histamine and other biogenic amines and bacterial isolation in retailed canned anchovies.

Knowledge and experience in Hazard analysis and critical control (HACCP); Procedures for the safe and sanitary processing and importing of juice issued by U.S. Food and Drug Administration (FDA).

Completed classes in food microbiology, safety, and safety regulations during undergraduate and graduate educations.

Obtained strong knowledge and skills in food safety, microbiology and safety regulation.

Solid background in safety of food products.

Outbreaks of foodborne illness from food products in U.S.

Chemical and microbiological safety issued on food products, such as beverage, vegetable, fish, and meat products.

Experience in Consulting and Projects for Industry and Consumer-Oriented Perspectives

Dean Foods

Consulted on new homogenizing processing of nondairy creamer and scale-up of new processing.

Successfully prepared prototype of new non-dairy creamer with improved qualities.

Prepared written report.

PepsiCo

Consulted on new beverage processing and scale-up of new processing.

Successfully demonstrated ultrasound bioprocessing techniques in bench top and pilot plant scales.

Prepared oral presentation.

Industry project

Extraction of pectin form juice products.

Analysis of characteristics of pectin extracted from orange juice: molecular size, shape, and size distribution.

Prepared written report.

Developed good understanding in scale-up and economics, and excellent consumer-oriented perspectives in process and product development from idea generation to commercialization.

Integrated Knowledge in Food Science, Nutrients and Nutrition

Obtained strong background and knowledge in chemistry and food science areas through the classes during undergraduate and graduate educations.

Conducted a variety of projects in food processing/engineering, chemistry, quality, and safety.

Conducted the projects on nutrients in food products, such as apple cider, orange juice, and strawberry.

Developed integrated and advanced understanding in chemical and physical interactions between processing/engineering technologies, ingredients, quality, and safety in food products.

Completed classes in nutrition during undergraduate and undergraduate and graduate educations.

Obtained good understanding on nutrition, diet, and public health issues.

Excellent Skills in Management

Conducted multi-projects with successful achievements.

Organized and planned project schedules with maximum efficiency.

Completed Ph.D. with outstanding GPA, 4.0/4.0, with successfully conducted research projects.

Managed and organized class in pilot plant.

Proficient Skills in Problem-Solving

Successfully conducted problem-solving projects in a variety of areas.

Effective Communication Skills

Involved in consulting for industry.

Oral presentations at conferences.

Mentored high school, undergraduate, and graduate students.

Teaching experience in introductory food science course for non-food science majors.

Prepared written report for industry and government.

Completed Ph.D. and Master Dissertations and publications

PROFESSIONAL EXPERIENCES

Postdoctoral Research Associate University of Illinois at Urbana-Champaign. January 2007- present.

Graduate Research Assistant University of Georgia. August 2003 – December 2006.

Graduate Teaching Assistant University of Georgia. January 2005 – December 2006.

Graduate Research Assistant Auburn University. January 2001 – August 2003.

Graduate Teachings Assistant Auburn University. January 2003 – May 2003.

EDUCATION

Ph.D. in Food Science University of Georgia, Athens, GA, December 2006. GPA: 4.0/4.0.

M.S. in Food Science Auburn University, Auburn, AL, August 2003. GPA: 3.39/4.0.

B.S. in Food Science Dong-A University, Busan, South Korea, February 2000. GPA: 3.34/4.5

CITIZENSHIP STATUS: Green Card.

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