معرفی
Dr Lee Yee Ying is a Senior Lecturer at the Malaysia School of Science, Monash University. She holds a PhD in Food Science and Technology from Universiti Putra Malaysia (2016), where her doctoral research focused on functional oil development via enzymatic interesterification of palm oils for obesity management. Her research interests include enzymatic/chemical modification of edible fats, functional lipid synthesis, in vivo health studies, and sustainable palm oil utilization. She teaches courses in Food Science and Functional Foods.
Dr Lee has led multiple research projects, including biorefinery of microalgae and synthesis of medium-long chain triacylglycerols (MLCT). She has published over 80 peer-reviewed articles and book chapters, with a focus on lipid chemistry, structured lipids, and food product development. Notable awards include the Best PhD Award (2016) and innovation awards for plant-based milk products (2024).
Her work aligns with UN SDGs related to sustainable consumption and health. Recent research trends emphasize functional lipid applications in health management, emulsion stabilization using nanocellulose, and mitigation of harmful oil processing byproducts like 3-MCPDE and glycidol esters.
