The Edible Applications Technology Division Student Award recognizes graduate students presenting an outstanding oral or poster presentation within the Edible Applications Technology technical program at the AOCS Annual Meeting. This spotlight will introduce you to Juhee Lee, the 2021 winner of this award
Juhee Lee is a PhD candidate in the department of nutrition, dietetics, and food sciences at Utah State University.
She joined Dr. Silvana Martini's lab as undergraduate research in 2016 and now works as a graduate researcher. Her research is focused on the effect of high intensity ultrasound on the physical properties of edible lipids as well as oxidative stability and bubble dynamics during sonication.
Juhee’s research has already published 6 papers in peer-reviewed journals and presented her research in every AOCS Annual Meeting since she joined our community.
My current research focuses on the effect of high intensity ultrasound (HIU) on edible lipids. HIU is one potential processing tool that can be utilized to create a product with desirable characteristics, however, the use of HIU on lipid systems is a contentious topic due to its oxidative stability. Therefore, it is important to evaluate the effect of HIU on bubble dynamics, oxidation, and physical properties of edible fat if changes generated due to sonication are maintained during long-term storage with different storage temperatures.
What was your reaction when you learned you had won the award?
I was surprised and ecstatic when I received the email that I got the award.
How has AOCS helped develop your career?
AOCS provides an opportunity to share my research with experts in the lipid science field, as well as the opportunity to learn from other researchers.
Meet our award winner
Juhee Lee will be presenting her research on the impact of high intensity ultrasound on physiochemical properties and oxidative stability of enzymatically modified menhaden oil with caprylic acid and/or stearic acid at the 2021 AOCS Annual Meeting & Expo. May 3-14, 2021