Youngsoo Lee

Biography

Education

B.S. in Food Engineering at the Yonsei University in Seoul Korea
Ph.D. in Food Science at University of California Davis.

Research Interests

• Microencapsulation of bioactive compounds & probiotics using spray drying
• Development of nozzle for spray drying for enhanced particle size control
• Design of microcapsules using zein
• Modification of food microstructure for sodium reduction
• Spray drying of challenging materials including oligosaccharides
• Characterization of rheological properties of materials
• Thermal process design for sterilization
• Extrusion of high protein/multi-grain snack with soy and whey proteins
• Application of Magnetic Resonance Imaging (MRI) for food processing and analysis

Employment History

• 2023 – Present: Associate Professor, Dept of Biological Systems Engineering, Washington
  State University
• 2022 – 2023: Site Director, Center for Advanced Research in Drying (NSF-IUCRC)
• 2018 – 2023: Associate Professor, Dept. of Food Science and Human Nutrition
  University of Illinois, Urbana-Champaign
• 2011 – 2018: Assistant Professor, Dept. of Food Science and Human Nutrition
  University of Illinois, Urbana-Champaign
• 2008 – 2011: Research Assistant Professor, Dept. of Food Science and Human Nutrition
  University of Illinois, Urbana-Champaign
• 2003 – 2008: Senior Research Specialist in Agriculture, Dept. of Food Science and
  Human Nutrition
  University of Illinois, Urbana-Champaign
• 2001 – 2008: Teaching Associate, Dept. of Food Science and Human Nutrition
  University of Illinois, Urbana-Champaign

Awards, Fellowships, Scholarships and Honors

• Ewha Global Fellow (EGF), 2024-2026
• IFT Food Engineering Division Outstanding Service Award, 2023
• NACTA Award of Merit, 2022
• Food Science and Human Nutrition Outstanding Adviser/Mentor/Educator award, 2017
• ACES Paul A. Funk Award – Team Award for Excellence, 2017
• IFT Food Engineering Division Excellent Volunteer Award, 2016
• List of excellent teachers at University of Illinois, Urbana-Champaign – 21 times

Teaching Experiences

Courses Taught

Washington State University, School of Food Science

• FS 303 – Food Processing (2023)
• FS 302 – Food Processing Laboratory (2023)
• FS 470/570 – Advanced Food Technology (2024)

University of Illinois Urbana-Champaign, Department of Food 

• FSHN 260 – Raw Materials for Processing (2001, 2002, 2022, 2023)
• FSHN 460 – Engineering for Food Processing (2003, 2008(team taught))
• FSHN 461 – Food Processing I – lab section (2001 to 2010)
• FSHN 462-595 – Food Processing II – lab section (2002 to 2020)
• FSHN 465 – Principles of Food Processing (2007, 2009 to 2023)
• FSHN 482 – Food Processing Unit Operation I Lab (2021 to 2023)
• FSHN 484 – Food Processing Unit Operation II Lab (2021 to 2022)
• FSHN 595 – Food Rheology (2012 to present)
• FSHN 595 – Measurement Technologies for Food & Biological Materials (2007 team
  taught)
• FSHN 597 – Graduate seminar in Food Science (2012, 2019)
• FSHN 598 – Innovations in Food Engineering (2021 – 2023)

Publications

For list of all publications, please reach out to Dr. Youngsoo Lee.

• Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla
  Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman, 2024. AI-Enabled
  Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future
  Directions. Food Engineering Reviews, https://doi.org/10.1007/s12393-024-09388-0
• Yanlin Lei, Youngsoo Lee, 2024. Stabilization of zein nanoparticles with tween-80 and fucoidan
  for encapsulation of eugenol via a nozzle simulation chip. Food Research Intnl. 188:114514.
  https://doi.org/10.1016/j.foodres.2024.114514
• Yanlin Lei, Zifan Xie, Anqi Zhao, JP Colarelli, Michael J. Miller, Youngsoo Lee, 2024. Layer-byLayer coating of Lacticaseibacillus rhamnosus GG (LGG) using chitosan and zein/tween80/fucoidan nanoparticles to enhance LGG’s survival under adverse conditions. Food
  Hydrocolloids. 154 (2024) 110039. https://doi.org/10.1016/j.foodhyd.2024.110039
• Yanlin Lei, Youngsoo Lee, 2024. Nanoencapsulation and delivery of bioactive ingredients using
  zein nanocarriers: approaches, characterization, applications, and perspectives. Food Sci
  Biotechnol 2024: 1-21. DOI: 10.1007/s10068-023-01489-6.
• Jingwen Cai, Ricardo Lopez, Youngsoo Lee, 2023. Effect of Feed Material Properties on
  Microencapsulation by Spray Drying with a Three-Fluid Nozzle: Soybean Oil Encapsulated in
  Maltodextrin and Sugar Beet Pectin, J Food Process Preserv. (2023) DOI:
  10.1155/2023/4974631
• Xuanbo Liu, Youngsoo Lee, 2023. Fabrication of zein-nanoparticles via ultrasonic treatment
  and encapsulation of curcumin, LWT-Food Sci Tech. 188:115299. DOI:
  10.1016/j.lwt.2023.115299
• Yanlin Lei, Sean Kilker, Youngsoo Lee, 2023. A nozzle simulation chip toward high‐throughput
  formation of curcumin‐loaded zein nanoparticles with tunable properties. J Food Sc. 88:3524-
  3537. DOI: 10.1111/1750-3841.16676
• Kaitlyn M. Sommer, Youngsoo Lee, Sharon M. Donovan, Ryan N. Dilger. 2023. Technical Note:
  Purification Methods to Reduce – Interference by Dextran Sodium Sulfate with Quantification
  of Gene Expression in Intestinal Tissue Samples from a Piglet Model of Colitis. J Animal Sci.
  101:1-6. DOI: 10.1093/jas/skad202
• Aubrey Dunteman, Youngsoo Lee, Soo-Yeun Lee, 2023. A qualitative look at perception and
  experience of sodium reduction strategies in the food industry through focus groups and
  individual interviews. J Food Sci. DOI: 10.1111/1750-3841.16564.
• Stan Tu, Joseph Irudayaraj, Youngsoo Lee, 2023. Characterizing Spray-Dried Powders through
  NIR Spectroscopy: Effect of Two Preparation Strategies for Calibration Samples and
  Comparison of Two Types of NIR Spectrometers. Foods. 12(3), 467. DOI:
  10.3390/foods12030467
• Elle McKenzie, Youngsoo Lee, Soo-Yeun Lee, 2022, Characterization of Sugar Reduction in
  Model Confectionary Gels using Descriptive Analysis, Gels, 8(10), 644. DOI:
  10.3390/gels8100644
• Kaitlyn Sommer, Julianna Jespersen, Loretta Sutkus, Youngsoo Lee, Sharon Donovan, Ryan
  Dilger, 2022, Oral gamma-cyclodextrin-encapsulated tributyrin supplementation in young pigs
  with experimentally-induced colitis. J Animal Sci. 100(11), Nov. skac314. DOI:
  10.1093/jas/skac314
• Youngsoo Lee, Soo-Yeun Lee, Joseph Donovan, 2022. Stability Characterization and Sensory
  Testing in Food Products Containing Microencapsulants. In: Microencapsulation in the Food
  Industry-A Practical Implementation Guide. 2nd Edition. Gaonkar A, Vasisht N, Khare A, Sobel
  R (Editors), Academic Press, Elsevier. Chapter 30.
• Xuanbo Liu, Luis Alberto Ibarra-Sanchez, Michael J Miller, Youngsoo Lee, 2022. Fabrication of
  zein-modified starch nanoparticle complexes via microfluidic chip and encapsulation of nisin.
  Current Research in Food Science. 5:1110-1117. DOI: 10.1016/j.crfs.2022.07.005.
• Aubrey Dunteman, Elle McKenzie, Ying Yang, Soo-Yeun Lee, Youngsoo Lee, 2022. Compendium
  of Sodium Reduction Strategies in Foods: A Scoping Review. Compr. Rev. Food Sci. Food Saf.
  21(2):1300-1335. DOI: 10.1111/1541-4337.12915.
• Aubrey Dunteman, Ying Yang, Elle McKenzie, Youngsoo Lee, Soo-Yeun Lee, 2021. Sodium
  reduction technologies applied to bread products and their impact on sensory properties: a
  review. Intl. J. Food Sci. Tech. 56:4396-4407. DOI: 10.1111/ijfs.15231.
• Yiming Feng, Xuanbo Liu, Youngsoo Lee, 2021. Designing food structure using microfluidics.
  In: Food Structure and Functionality, Galanakis CM (Editor), Academic Press, Chapter 3: 49-67.
• Xueqian Shi, Marcia H Monaco, Sharon M Donovan, Youngsoo Lee, 2020. Encapsulation of
  tributyrin by gamma-cyclodextrin: complexation, spray drying, and in-vitro fermentation. J.
  Food Sci. 85(10):2986-2993. DOI: 10.1111/1750-3841.15440.
• Xueqian Shi, Youngsoo Lee, 2020. Encapsulation of tributyrin with whey protein isolate (WPI)
  by spray-drying with a three-fluid nozzle. J Food Eng. 281. 109992
  DOI:10.1016/j.jfoodeng.2020.109992.
• Hernández-Barrueta T, Martínez-Bustos F, Castaño-Tostado E, Lee Y, Miller MJ, Amaya-Llanoa
  SL, 2020. Encapsulation of probiotics in whey protein isolate and huauzontle’s modified
  starch, an approach to avoid fermentation and stabilize polyphenol compounds of a ready-todrink probiotic green tea. LWT – Food Science and Technology. 124. 109131 DOI:
  10.1016/j.lwt.2020.109131.