Seong-Ho Lee

Dr. Seong-Ho Lee is a Professor in the Department of Nutrition and Food Science at the University of Maryland, College Park. His research focuses on molecular nutrition, carcinogenesis, and the prevention of chronic diseases through diet. He holds a Ph.D. in Animal Nutrition & Physiology from Korea University and has held academic positions at the University of Maryland since 2011, progressing from Assistant to Professor. He teaches courses on diet and cancer prevention, human health, and nutrition fundamentals. His work emphasizes the anti-cancer and anti-inflammatory properties of dietary compounds, including polyphenols and phytochemicals, and their mechanisms in colorectal cancer and diabetes. Dr. Lee collaborates on projects involving food science, nanotechnology for food preservation, and the development of bioactive compounds from agricultural products. His research has been published in high-impact journals, with a focus on translational applications in nutrition and health. He has mentored numerous students and contributed to advancements in understanding the molecular pathways underlying chronic diseases.

• Education:
  • Ph.D., Animal Nutrition & Physiology, Korea University (1999)
  • M.S., Animal Nutrition, Korea University (1993)
  • B.S., Animal Science, Korea University (1991)
  • Postdoctoral Training in Pathobiology (University of Tennessee), Nutritional Biochemistry (University of Wisconsin-Madison), and Growth Physiology (Colorado State University)

Research Interests: Dr. Lee’s work integrates molecular biology with nutritional science to explore how dietary components modulate cancer, inflammation, and metabolic disorders. Key areas include:

• Chemopreventive mechanisms of bioactive food compounds
• Role of polyphenols in cancer cell apoptosis and proliferation
• ER stress and mitochondrial dysfunction in toxicology
• Development of functional foods with anti-cancer and anti-inflammatory properties

His studies often involve in vitro and in vivo models, including mouse models of colorectal cancer and dietary interventions.

Publications: Dr. Lee’s articles span cancer biology, food science, and toxicology, with a recent focus on sorghum brans, patchouli alcohol, and nanomaterial applications. Themes include:

• Anti-cancer effects of natural compounds via ERAD inhibition and mitochondrial pathways
• High molecular weight polyphenols’ roles in glycation and cancer inhibition
• Anti-adipogenic effects of plant-based extracts

Grants & Advising: Dr. Lee has secured funding for projects on dietary interventions and food nanotechnology. He mentors graduate students in experimental design, molecular techniques, and data analysis, with a track record of student publications in top journals. Current projects explore sorghum-derived compounds and microplastic toxicity.