Soo-Yeun Lee (Soo) is a Professor in the department of Food Science and Human Nutrition at the University of Illinois, Urbana-Champaign. She is an accomplished scholar whose work in the area of Sensory Science has achieved national and international stature, as recognized by IFT with the Samuel Cate Prescott Award in 2011. Her research focuses on utilizing innovative sensory methodology to develop health-targeted new product alternatives so as to promote lifelong healthful eating habits. Soo has also been recognized as an educator with many national teaching awards, such as North American Colleges and Teachers of Agriculture (NACTA) Teacher Fellow Award, NIFA/USDA Food and Agricultural Sciences Excellence in College and University Regional Teaching Award, and IFT William V. Cruess Award.
Soo is married to a Food Engineer, who is also a faculty at the University of Illinois, and they have two beautiful children and two lovable cats making their home a party of six.
Soo is an active member of IFT, having served as the Chair of the Sensory and Consumer Sciences Division and a member of the Annual Meeting Scientific Programming Advisory Panel. She is currently serving as one of the Associate Editors for the Journal of Food Science and a member of Board of Directors. Soo received the Samuel Cate Prescott Award from IFT in 2011.
BS in Food Engineering from the Yonsei University in Seoul, Korea
PhD in Food Science from the University of California, Davis