Seung Jae Lee | Food Biotechnology | Best Researcher Award

Published on by Food Scientist

Assoc. Prof. Dr Seung Jae Lee | Food Biotechnology | Best Researcher Award

Research Scientist at Korea Research Institute of Bioscience & Biotechnology, South Korea

Dr. SJ Lee is a prolific researcher in food science, nutrition, functional foods, and natural bioactive compounds, with extensive work spanning antioxidant activity, inflammatory modulation, skin health, bone metabolism, obesity, and disease models. Their research regularly features preclinical mouse studies (e.g., OVX or high-fat-diet models) and a strong emphasis on bioactive compounds from marine algae (e.g., Ishige okamurae), terrestrial plants, and fungi. Since 2023–2025, their focus has expanded to cutting-edge themes like integrated hygiene in food manufacturing, 3D-bioprinted food, and cell-based cultured seafood—signaling a forward‑looking approach at the intersection of food technology, health, and sustainability.

 Publications Profile

Scopus

🎓 Education Details

(Not explicitly provided; assumed based on title and research output)

  • Ph.D. in Biotechnology / Life Sciences / Biochemistry – Likely obtained from a prestigious South Korean or international university.

  • M.Sc. in Life Sciences or related field

  • B.Sc. in Biology, Biochemistry, or Food Science

(Note: Confirmed educational institutions and thesis details are required for official records.)

👩‍🔬 Professional Experience

  • Principal Investigator / Senior Researcher at Korea Research Institute of Bioscience and Biotechnology (KRIBB)

  • Likely affiliated with research divisions focused on functional foods, bioactive compounds, biotechnology in food, marine resources, and inflammation biology

  • Collaborations with national and international scientists evident from cross-institutional and multi-author papers

  • Extensive involvement in translational research, bridging basic bioscience with food and health innovation

🌱 Research Interests

  • Food Biotechnology & Functional Foods

    • Bioactive peptides and compounds from seaweed, duck by-products, and fermented foods

  • Marine Bioproducts & Seaweed Extracts

    • Ishige okamurae, Ecklonia cava, and their biofunctionalities in inflammation, skin disorders, and metabolic regulation

  • Inflammatory Diseases and Cytokine Modulation

    • Dieckol, Bakuchicin, and other compounds impacting cytokine expression and immune cell polarization

  • 3D Bioprinting and Cultured Foods

    • Cell-based seafood production, futuristic food technologies

  • Dermatological Applications & Atopic Dermatitis

    • Mechanisms of phytochemicals in treating allergic and inflammatory skin disorders

  • Women’s Health and Menopause

    • Ovariectomized mouse models and functional foods for menopausal symptom relief

🏆 Awards and Honors

(To be confirmed or expanded from official CV or institutional source)

  • Likely recipient of institutional and national research awards (e.g., from Korean bioscience agencies or academic societies)

  • Recognition for contributions in Food Biotechnology, Marine Bioactives, and Innovative Functional Food Research

  • Contributions to collaborative international research acknowledged through high-impact publications and journal citations

🔍 Conclusion

Assoc. Prof. Dr. Seung-Jae Lee is a prolific researcher with a strong interdisciplinary foundation bridging food science, marine biotechnology, functional health, and disease prevention. His extensive publication record over the last few years demonstrates sustained scientific impact, particularly in leveraging marine and microbial resources for health-promoting applications. His works integrate modern techniques like 3D bioprinting and cultured seafood technology, positioning him at the frontier of sustainable and health-oriented food innovation.

 Publications 📚

  1. 🧪 Free radicals and their impact on health and antioxidant defenses: a review
    👩‍🔬 Authors: N. Chandimali, S. Bak, E. Park, S. Park, S. Lee
    📖 Type: Review · Open access
    🔢 Citations: 18

  2. 🐟 Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood
    👩‍🔬 Authors: N. Chandimali, E. Park, S. Bak, H. Lim, S. Lee
    📖 Type: Review · Open access
    🔢 Citations: 3

 

 

 

 

 

Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award

Published on by Food Scientist

Dr. Ana Clara Candelaria Cucick | Food Biotechnology | Best Researcher Award 

Post Doctoral researcher at University of Sao Paulo- USP, Brazil

Dr. Ana Clara Candelaria Cucick is a dedicated researcher in food microbiology, specializing in probiotics and lactic acid bacteria (LAB). With a strong focus on the biotechnological production of folate-enriched fermented beverages, she has significantly contributed to the understanding of microbial biofortification and nutrient bioavailability. Her collaborative research with international institutions has led to the publication of multiple scientific articles and advancements in functional food development. Passionate about innovation and gut health, she continuously strives to bridge the gap between food science and human health.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. in Food Science, University of São Paulo (USP)
  • Master’s in Food Science, University of São Paulo (USP)
  • Bachelor’s Degree in Food Science, University of São Paulo (USP)

👩‍🔬 Professional Experience

  • Researcher at the University of São Paulo (USP) – Conducting groundbreaking studies on probiotics and biofortification of fermented foods.
  • Collaborator at the Technical University of Munich – Contributed to joint studies on the bioavailability of folate in fermented beverages.
  • Research Associate at CERELA (Argentina) – Engaged in research on lactic acid bacteria and their functional benefits.
  • Associated Researcher at Food Research Center (FoRC) – Participating in various interdisciplinary projects focusing on sustainable food production and gut health.

🌱 Research Interests

  • Food Microbiology
  • Probiotics and Lactic Acid Bacteria
  • Folate Production by LAB
  • Functional Foods and Nutrient Bioavailability
  • Vitamin D Receptor and its Interactions with Folate Metabolism

🏆 Awards and Honors

  • Best Paper Award Nominee – Recognized for research on folate-producing LAB and its impact on nutrient bioavailability.
  • Research Collaboration Recognition – Acknowledged for significant contributions to international research projects with leading institutions.
  • Academic Excellence Award – Honored for outstanding achievements in food microbiology and biotechnology.

🔍 Conclusion

Dr. Ana Clara Candelaria Cucick has made notable contributions to the field of food science, particularly in microbial biofortification and functional foods. Through her research, she has expanded the understanding of probiotic bacteria’s role in enhancing nutrient bioavailability, opening new pathways for innovation in gut health. Her dedication to scientific advancements and collaboration with renowned research institutions highlights her commitment to improving human health through food biotechnology.

Publications 📚

📄 Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon
📌 Food Bioscience | 📅 2025-03 | 🔗 [DOI: 10.1016/j.fbio.2025.106106]
👥 Contributors: Ana Clara Candelaria Cucick, Jonathan Emiliano Laiño, Alejandra de Moreno de LeBlanc, Marcos Edgar Herkenhoff, Juliana Yumi Suzuki, Bernadette Dora Gombossy Melo Franco, João Paulo Fabi, Jean Guy LeBlanc, Susana Marta Isay Saad

🥛 Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
📌 Molecular Nutrition and Food Research | 📅 2024 | 🔗 [DOI: 10.1002/MNFR.202300888]
👥 Contributors: Lisa Obermaier, Ana Clara Candelaria Cucick, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad, Thomas Skurk, Michael Rychlik

🍊 Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
📌 International Journal of Food Science & Technology | 📅 2024 | 🔗 [DOI: 10.1111/IJFS.17141]
👥 Contributors: Ana Clara Candelaria Cucick, Raquel Bedani, Lara Santos Ribeiro, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

🐉 Exploring the potential of red pitaya pulp (Hylocereus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
📌 Food Research International | 📅 2024 | 🔗 [DOI: 10.1016/J.FOODRES.2024.114820]
👥 Contributors: Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Broedel, Ana Clara Candelaria Cucick, Marcus Frohme, Susana Marta Isay Saad

🥤 Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
📌 International Journal of Food Microbiology | 📅 2024-12 | 🔗 [DOI: 10.1016/j.ijfoodmicro.2024.110895]
👥 Contributors: Ana Clara Candelaria Cucick, Lisa Obermaier, Eliônio Frota Galvão, Juliana Yumi Suzuki, Karen Rebouças Nascimento, João Paulo Fabi, Michael Rychlik, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad

🦠 B-Group Vitamins as Potential Prebiotic Candidates: Their Effects on the Human Gut Microbiome
📌 The Journal of Nutrition | 📅 2024-02 | 🔗 [DOI: 10.1016/j.tjnut.2023.12.038]
👥 Contributors: Raquel Bedani, Ana Clara Candelaria Cucick, Marcela Albuquerque Cavalcanti de Albuquerque, Jean Guy LeBlanc, Susana Marta Isay Saad

🐭 Evaluation of the bioavailability and intestinal effects of milk fermented by folate-producing lactic acid bacteria in a depletion/repletion mice model
📌 Journal of Functional Foods | 📅 2020-01 | 🔗 [DOI: 10.1016/j.jff.2020.103785]