Dr. Soo-Yeun Lee graduated with a B.S. in Food Engineering at the Yonsei University in Seoul, Korea in 1994. She received her Ph.D. in Food Science at the University of California, Davis in 2001. She joined the faculty in the department of Food Science and Human Nutrition (FSHN) at University of Illinois in 2001. She was promoted to associate professor with indefinite tenure in 2008 and promoted to full professor in 2015. She also served as an Assistant Dean in the Office of Academic Programs in the College of Agricultural Consumer and Environmental Sciences (ACES), with her area of service focused on Courses and Curricula of the College and the Honors Programs from 2014 to 2017. Dr. Lee has taught two sensory science courses in the department of FSHN with her main research focus being Sensory Science. She has passion for teaching, evidenced by her service on multiple teaching-related committees, the College of ACES Teaching Academy, University of Illinois Teaching Advancement Board, and the Advisory Board member for the campus Office of Undergraduate Research. Dr. Lee has over 65 peer-reviewed publications and book chapters, and has received research honor (Samuel V. Prescott Award) from the Institute of Food Technologist. Her research is supported by the grants received from the USDA, Illinois Soybean Association and private industry. Dr. Lee lives in Champaign with her husband, Dr. Youngsoo Lee, who also works in the Department of FSHN. They have two beautiful children, Jenna and Jaden.

My research aims to encourage lifelong healthful eating habits by developing health-targeted food product alternatives and understanding consumer behavior in the context of food selection. As a sensory scientist, I have two main research foci, around which I build my research program: 1) development of novel sensory evaluation methods which can be utilized in the formulation of health-targeted new products, and 2) understanding human behavior in the context of food selection and consumption to motivate healthy eating practices. Application of novel sensory methodology customized for the test product of interest is one of the key elements for successful new product development. Products that are intended to promote health and well-being are developed and launched at a rapid rate in industry; however, only few are truly successful in the end. People find it difficult to endure diet regimens or consume functional food products that are not acceptable or palatable. Successful products can be developed only through systematic and iterative processes of development, assessment and reformulation of the concepts and prototypes. Thus, sensory evaluation is a critical component of new product development, from the initial point of prototype conceptualization to the final point of consumer acceptance testing of the products. My current research projects include, 1) developing novel functional food products with bioactives, 2) characterizing innate and process-derived off-flavors in functional foods and developing methods to reduce these off-flavors, 3) identifying successful sodium reduction strategies in various food matrices, and 4) determining the effect of sugar reduction in caramel binding system. I have further expanded my research portfolio to include, 1) defining the elements of picky eating in children, 2) identifying gastro-intestinal (GI) issues in endurance athletes and developing intervention strategies for these GI issues, and 3) relating the contextual effect of consumer testing in real situations versus virtual reality situations using immersive technology.