Fort Valley State University  

Lee, Jung

Meat Technology
Agriculture Research

January 2012-Present: Research Associate Professor - Agricultural Research Station, College of Agriculture, Family Sciences and Technology, Fort Valley State University, Fort Valley, Georgia

2010-Present: Adjunct Professor of Food and Nutritional Science - Tuskegee University, Tuskegee, Alabama

2010-2011: Laboratory Instrument Specialist/Graduate Faculty - Agriculture Research Station, Fort Valley State University, Fort Valley, Georgia

2009-2010: Assistant/Associate Professor, Food and Nutritional Sciences - Tuskegee University, Tuskegee, Alabama

2002-2009: Research Professional AD - Agriculture Research Station, Fort Valley State University, Fort Valley, Georgia

2000-2002: Postdoc Research Associate - Food Science & Technology and Chemistry Departments, University of Tennessee, Knoxville, Tennessee

Faculty Bio

Doctor of Philosophy: Food Science and Technology with Minor in Statistics - University of Tennessee; Knoxville, Tennessee (2000)

Master of Science: Food Science and Technology - University of Tennessee; Knoxville, Tennessee (1997)

Bachelor of Science: Food Science and Technology - Oregon State University; Corvallis, Oregon (1994)


1.L. O. Pordesimo, H. Li, J. H. Lee, and B. Reddick. 2004. Effects of drying procedure, cultivar, and harvest number on capsaicin levels in dried Jalapeño peppers. Appl. Eng. Agric. 20 (1):35-38.
2.J.H. Lee*, S.L. Melton, J.C. Waller, and A.M. Saxton. 2004. Modification of physiochemical characteristics of goat milk fat by feeding protected high oleic sunflower oil supplements. J. Food Sci. 69:280-286.
3.J.H. Lee*, J.C. Waller, S.L. Melton, A.M. Saxton and L.O. Pordesimo. 2004. Feeding encapsulated ground full-fat soybean supplements to increase polyunsaturated fat levels and effect on flavor volatiles in fresh lamb. J. Anim. Sci. 82:2734-2741.
4.Park, Y.W., J.H. Lee*, and K.L. Arora. 2004. Effect of 6 months prolonged frozen-storage on changes in organic acid composition of plain soft goat milk cheese. South African J. Anim. Sci. 34: Suppl. 1:186-188.
5.J.H. Lee*, J.C. Waller, and S.L. Melton. 2005. Enhancing ?-tocopherol and linoleic acid in ewe's milk by feeding emulsified sunflower oil and DL-?-tocopheryl acetate in a chemically treated protein matrix. J. Agric. Food Chem. 53:6463-6468.
6.Y.W. Park and J.H. Lee*. 2006. Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses. Small Rumin. Res. 63:58-65.
7.J.H. Lee*, A.M. Saxton, L.O. Pordesimo, J.C. Waller, and S.L. Melton. 2006. Protecting dietary vitamin C and high oleic acid oil in feed and its effect on the nutritional profile of goat milk. J. Anim. Vet. Adv. 5 (1):33-37.
8.Y.W. Park, J.H. Lee*, and S.J. Lee. 2006. Effects of freezing and refrigeration storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses. J. Dairy Sci. 89:862-871.
9.J.H. Lee*, G. Kannan and B. Kouakou. 2006. Concentration and distribution of conjugated linoleic acids (CLA) and trans fatty acids in small ruminant milk and meat lipids. J. Food Lipids 13:100-111.
10.J.H. Lee*, J.C. Waller, S.L. Melton, and A.M. Saxton. 2006. Incorporation of ?-tocopherol and linoleic acid in fresh lambs by feeding chemically treated dietary supplement containing DL-?-tocopheryl acetate and sunflower oil. J. Agric. Food Chem. 54:568-573.
11.J.H. Lee*, J.C. Waller, and S.L. Melton. 2007. Distribution of fatty acids and effects of chemically treated ground, full-fat soybean supplements on tocopherols concentrations in crossbred (Dorset x Suffolk) lambs. Small Rumin. Res. 68: 269-278.
12.J.H. Lee*, J.C. Waller, Y. Yilmaz, and S.L. Melton. 2007. Effect of feeding rumen-protected dietary protein-oil supplements on fatty acid composition and ?-tocopherol content of blood serum and muscle lipids of lambs. Small Rumin. Res. 72:101-110.
13.J.H. Lee*, G. Kannan, K. Eega, B. Kouakou, and W.R. Getz. 2008. Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regimen. Small Rumin. Res. 74:255-259.
14.J.H. Lee*, B. Kouakou, and G. Kannan. 2008. Chemical composition and quality characteristics of chevon from goats fed three different post-weaning diets. Small Rumin. Res. 75:177-184.
15.V.R. Gutta, G. Kannan, J.H. Lee*, B. Kouakou, and W.R. Getz. 2009. Influences of short-term pre-slaughter dietary manipulation in sheep and goats on pH and microbial loads of gastrointestinal tract. Small Rumin. Res. 81:21-28.
16.J.H. Lee*, B. Kouakou, and G. Kannan. 2009. Influences of dietary regimens on microbial content in gastrointestinal tracts of meat goats. Livestock Sci. 125:249-253.
17.B. Kouakou, J.H. Lee*, and G. Kannan. 2009. Effects of high soybean oil for goats in late lactation on intake, milk composition and fatty acid profile. Tropical & Subtropical Agroecosystems 11:233-236.
18.M. Vanguru, J.H. Lee*, B. Kouakou, T.H. Terrill, and G. Kannan. 2009. Effect of feed deprivation time on bacterial contamination of skin and carcass in meat goats. Tropical & Subtropical Agroecosystems 11:259-261.
19.J.H. Lee*, M. Vanguru, G. Kannan, D.A. Moore, T. H. Terrill, and B. Kouakou. 2009. Influence of dietary condensed tannins from sericea lespedeza hay on bacterial loads in gastrointestinal tracts of meat goats. Livestock Sci. 126:314-317.
20.A.K. Carmichael, B. Kouakou, S. Gelaye, G. Kannan, J.H. Lee, and T.H. Terrill. 2012. Organ mass and composition in growing dairy goat wethers fed different levels of poultry fat and protein. Small Rumin. Res. 104:104-113.
21.J.H. Lee* and P. Pangloli. 2012. Volatile compounds and storage stability of potato chips fried in mid-oleic sunflower oil. Int. J. Food Properties. (In Press).
22.J.H. Lee*, M. Vanguru, D.A. Moore, G. Kannan, T. H. Terrill, and B. Kouakou. 2012. Flavor compounds and quality parameters of chevon as influenced by sericea lespedeza hay. J. Agric. Food Chem. (In Press).

Research Interests: 

•Principle academic interest including food chemistry/food analysis, food product development, and food preservation, as well as statistics.
•Research interest including functional components in foods and physiochemical properties of lipids, utilization of agricultural by-products, and health benefits of phytochemicals, as well as meat and dairy product development with the emphasis on storage stability and nutritional issues.

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