Professor | Anyang University | South Korea
Prof. Dr. Kyungae Lee is an active researcher in food science and biofunctional materials, with expertise in antioxidant chemistry, immunomodulation, and antiviral activities of natural bioactive compounds. The nominee’s research focuses on the extraction, characterization, and functional evaluation of plant-derived and food-related biomolecules, contributing to both fundamental science and applied innovation. Kyungae Lee has authored 20 peer reviewed scientific publications, accumulating over 607 citations and achieving an h-index of 10, demonstrating sustained scholarly impact. The research portfolio reflects strong interdisciplinary collaboration across food science, microbiology, and biochemical research. Overall, this work supports the advancement of functional foods, health promoting ingredients, and bio-based solutions with meaningful implications for public health, food quality, and sustainable development.
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