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Department of Nutrition
and Food Sciences,
College of the Environment
andLife Sciences,
University of Rhode Island,
Kingston, RI 02881.
Phone: (401) 874-2253
Fax: (401) 874-2974
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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

  • 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.
  • 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.
  • 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 Park E. 2005. Charecterization of squid processing byproduct hydrolysate and its potential as aquaculture feed ingredient. J.Agr.Food Chem. 53: 5587-5592
 
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