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)
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Ph.D. in Biotechnology / Life Sciences / Biochemistry – Likely obtained from a prestigious South Korean or international university.
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M.Sc. in Life Sciences or related field
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B.Sc. in Biology, Biochemistry, or Food Science
(Note: Confirmed educational institutions and thesis details are required for official records.)
👩🔬 Professional Experience
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Principal Investigator / Senior Researcher at Korea Research Institute of Bioscience and Biotechnology (KRIBB)
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Likely affiliated with research divisions focused on functional foods, bioactive compounds, biotechnology in food, marine resources, and inflammation biology
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Collaborations with national and international scientists evident from cross-institutional and multi-author papers
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Extensive involvement in translational research, bridging basic bioscience with food and health innovation
🌱 Research Interests
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Food Biotechnology & Functional Foods
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Marine Bioproducts & Seaweed Extracts
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Ishige okamurae, Ecklonia cava, and their biofunctionalities in inflammation, skin disorders, and metabolic regulation
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Inflammatory Diseases and Cytokine Modulation
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3D Bioprinting and Cultured Foods
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Dermatological Applications & Atopic Dermatitis
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Women’s Health and Menopause
🏆 Awards and Honors
(To be confirmed or expanded from official CV or institutional source)
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Likely recipient of institutional and national research awards (e.g., from Korean bioscience agencies or academic societies)
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Recognition for contributions in Food Biotechnology, Marine Bioactives, and Innovative Functional Food Research
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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 📚
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🧪 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
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🐟 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