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Byong Lee


Byong Lee

Kangwon National University
South Korea

Biography

Dr. Byong (Byron) Lee received his degrees from the University of British Columbia (Microbiology/Immunology), McGill University (Food Microbiology) and Laval University (Food Biotechnology, PhD, 1980) in Canada. He previously worked as Research Director at Sensient Flavors (Former Champlain Ltd) in Canada (1980-1982), Senior/Principal Scientist and Head of Biotechnology at Food R/D Centre of Agriculture and Agri-Food Canada (AAFC) in St-Hyacinthe and Professor (AAFC Chair) in Departments of Microbiology/Immunology and Food Science at McGill University in Montreal, Canada for about 30 years until 2011. Dr. Lee has been Distinguished Professor in School of Biotechnology at Jiangnan University in China (2011-2014), and he is currently Invited Distinguished Professor in Food Science and Biotechnology at Kangwon National University and Advisor at MSC Co, Ltd. in South Korea. Dr. Lee was invited visiting professor in UK (Institute of Food Research/University of Reading), France (INRA/U. de Bourgogne), Ireland (Teagasc Food Research Centre) and Korea (Seoul National University) for 4 years. He has published 207 peer reviewed manuscripts, 3 textbooks on “Food Biotechnology (1st and 2nd Edition in English and Spanish, Wiley, 500 pages)”, 22 book chapters, and 15 patents/inventions. He delivered 115 invited speeches (often as keynote or plenary) at the international conferences, received several awards, and currently serves as the editorial board of seven journals. Dr. Lee supervised more than 100 graduate students, post-docs and others. 

Abstract

Abstract : Overproduction of functional food ingredients and biotherapeutics by probiotics and their derived enzymes