معرفی
Dr. Hannah Lee is a Lecturer in the Department of Wine Food & Molecular Biosciences within the Faculty of Agriculture and Life Sciences at Lincoln University, New Zealand. With over 15 years of continuous service at Lincoln University, she has progressed from Post-doctoral Fellow to her current academic position, demonstrating significant professional growth within the institution. Her career includes multiple research fellowships and leadership roles in academic committees.
Dr. Lee's educational foundation includes:
- PhD from Lincoln University, New Zealand
- Postgraduate Certificate from University of Canterbury, Christchurch, New Zealand
- BSc from Lincoln University, New Zealand
As a protein biochemist, Dr. Lee's research program focuses on three interconnected areas: investigating biochemical and metabolic features impacting lamb meat qualities; evaluating potential bioactive compounds from agricultural-horticultural waste products; and creating functional protein-rich foods using 3D printing technologies. Her work bridges fundamental biochemistry with practical applications that address UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health), 9 (Industry Innovation), 12 (Responsible Production), and 15 (Life on Land). She has developed expertise in analytical biochemistry, enzymes, proteomics, natural products, animal welfare, and food sciences, with particular emphasis on translational research that connects laboratory findings to real-world food production challenges.
Analysis of Dr. Lee's publication record (2022-2025) reveals a strong trajectory in meat science with particular focus on lamb quality biomarkers and the impact of pre-slaughter conditions on meat pH. She has increasingly incorporated advanced technologies including 3D food printing and machine learning into her research portfolio. Her work spans from fundamental protein analysis to practical applications in food waste reduction and specialized food development for vulnerable populations, demonstrating a comprehensive research approach that addresses both scientific and societal challenges.
Dr. Lee actively supervises postgraduate research, with recent completions including projects on hemp protein hydrolysates and oat bran digestibility. She serves on the Faculty of Agriculture and Life Sciences Postgraduate Research Committee as both member and meeting co-facilitator (2022-present), demonstrating leadership in academic governance. Her commitment to mentoring extends beyond formal supervision to include long-term and short-term mentoring opportunities, career guidance, and technical support for students and early-career researchers.
Professional engagement is central to Dr. Lee's academic identity. She holds leadership positions including Treasurer of the New Zealand Institute of Food Science and Technology (NZIFST) Canterbury and Westland branch (2024-2027), and Auditor for the Korean Academy of Scientists & Engineers in Australasia (KASEA) (2024-2025). Her membership in multiple professional societies including NZIFST, KASEA, Health Research Society of Canterbury, and the New Zealand Society for Biochemistry & Molecular Biology reflects her commitment to interdisciplinary collaboration and professional development within the scientific community.
Dr. Lee coordinates the Zhongkai University (China)-Lincoln University Program through student research projects (2024-present), demonstrating her commitment to international research partnerships. Her trilingual capabilities (English, Korean, and likely Māori based on institutional context) enhance her capacity for global scientific engagement and service to diverse academic communities. Fluent in Korean for reading, writing, speaking, understanding, and peer review, she brings valuable cross-cultural perspectives to her research and teaching.
