Chong M. Lee Professor Office: Telephone: Email: FSN Research Center (www.uri.edu/cels/fsn/FSNCenter) (401) 874-2862 chonglee@mail.uri.edu Education Ph.D., 1975, University of Rhode Island M.S., 1970, University of Georgia B.S., 1968, Dong-Guk University, Seoul, Korea Research Areas My areas of interest are process and product development; physicochemical properties of biopolymeric ingredients and textural/structural characteristics of composite food products; component characteristics on freeze-thaw stability; cryostabilization of fish mince; flavorants, aquafeed and nutraceuticals from marine sources through bioconversion process.

Selected Publications

• Lian PZ, Lee CM Park E. 2005. Charecterization of squid processing byproduct hydrolysate and its potential as aquaculture feed ingredient. J.Agr.Food Chem. 53: 5587-5592
• Lee CM 2002. Role of hydrodynamically active biopolyphermic ingredients in texture modification and physical stablization of gel-based composite foods. J. Food sci 67:1-7
• Lian PZ, Lee CM, Hufnagel L. 2000. Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients J.Food Sci 65: 1117-1123.
• Imm JY, Lee CM (1999) Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis. J. Agr.Food Chem. 47:2360-2366.
• Imm JY, Lee CM (1999) Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis. J. Agr.Food Chem. 47:2360-2366.