Alice Lee

Alice Lee is an Associate Professor and Postgraduate by Coursework Coordinator for the Food Program in the School of Chemical Engineering at the University of New South Wales (UNSW). She is based at the Kensington Campus in Hilmer, Level 4, Room 419.

Dr. Lee's research focuses on the intersection of food science and immunology, with particular emphasis on:

• Food chemistry and molecular interactions during processing
• Food analysis, particularly immunodiagnostics for allergen detection
• Food safety, with specialization in food allergies and allergens
• Molecular allergology and the relationship between food components and immune responses

Her extensive publication record spanning three decades shows a consistent focus on developing advanced analytical methods for food safety, particularly immunoassays for detecting contaminants and allergens. Recent work demonstrates increasing integration of nanotechnology with traditional food science approaches, especially for allergen detection and delivery systems. Her research bridges fundamental molecular science with practical applications in food safety regulation and clinical allergy management.

Dr. Lee has played a leadership role in developing consensus statements for food allergen management in Australia and New Zealand, working with stakeholders across the food industry to establish best practices. Her work on allergen labeling surveys for imported foods from China and Thailand highlights her commitment to international food safety standards.

As Postgraduate by Coursework Coordinator for the Food Program, Dr. Lee oversees graduate education in food science at UNSW. Her teaching philosophy emphasizes the connection between food science and human health, particularly how 'Food is our best medicine and training our gut to be 'healthy' with right combinations of foods is critical in maintaining an overall health.'

Her laboratory work focuses on the molecular interaction of food components during processing and their effects on allergenic potential, digestibility, and bio-accessibility. She leads research on characterizing and purifying allergenic proteins and developing rapid diagnostic tests for food allergens in complex matrices.