Dr. Lee is a Professor in Kyungpook National University, Korea. After receiving his MS degree from Kyungpook National University in 1983, Dr. Lee undertook his military training at the Korea Research Institute of Chemical Technology (KRICT) for 5 years. He moved to University of Tokyo (Pharmaceutical-Life Sciences major) to earn his Ph.D degree. After a two-half year research fellowship at Columbia University and Rockefeller University, Dr. Lee returned to Korea Research Insitute of Bioscience and Biotechnology (KRIBB), thereafter finally came to the present since 2005. In 2011, he was dispatched to Tufts University to conduct sabbatical-year research on food ingredient-derived skin aging. He was promoted to Professor of Food Enzyme Biotechnology, School of Food Science and Biotechnology, Kyungpook National University in 2013. While working as the Director of Food and Bio-Industry Research Institute, he carried out several technology transfers and technical cooperation with many SMEs, and actively sought industry-academia cooperation through signing MOUs. His ongoing research interests are molecular inflammation, skin aging and mechanisms of food ingredients. He is a member of the editorial boards and a reviewer of several scientific journals including Biomolecules, Molecular Medicine Reports and Experimetal and Therapeutic Medicine. He has published more than 300 peer-reviewed articles. Dr. Lee also served as the peer-reviewers of many scientific journals.