Dr. Lee is this year’s recipient of the Phi Tau Sigma, Institute of Food Technologists Carl Fellers Award, honoring one individual who brings honor and recognition to the profession. His prior service includes the IFT Executive Committee and Awards program chair. He served on the National Academy of Sciences Planning Committee for Review of Doctoral Programs in Ag and Nutrition, that now includes Ag disciplines in these important rankings. He is past President of the Food Update Foundation and is a high demand speaker on popular risk perception issues.

Dr. Lee joined Ohio State sixteen years ago. He earned tenure at the University of Wisconsin– Madison, where he gained fame but not fortune by broadcast of his very popular course on cable television. His research on nutritional effects of food processing led to more than fifty publications in respected journals. Dr. Lee’s B.S. degree is from Rutgers University and his Ph.D. is from U Mass Amherst. He will speak to us today about. . .