Sang-Han Lee, PhD

Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea

Research interests: food ingredients and function, biomarkers, enzymes, in vitro and in vivo assays.

Prof. Sang-Han Lee’s research interests have been focusing on food functionality using technologies to discover biomarkers for anti-oxidant, anti-melanogenic, anti-inflammatory, or anti-aging potential. He obtained his Ph.D. at University of Tokyo (1995), and then moved to Columbia University and Rockefeller University to strengthen his postdoctoral career. He was in charge of high-throughput screening system investigating as a principal investigator for 5 years at Korea Research Institute of Bioscience and Biotechnology (KRIBB). Since 2005, he has been served as a professor of Food Enzyme Biotechnology, Kyungpook national University (KNU). Dr. Lee has published over 250 peer-reviewed papers covering Cancer Biology, Microbiology, Food Biotechnology, Food Biochemistry, Food Immunology, and Nutritional Biochemistry. His research efforts lead to about 5,600 citations with an H-index of 36.

Additionally, Dr. Lee promotes evidence-based herbal medicinal extracts/recipe/compounds as functional food ingredients. He has expertise in a range of areas, e.g. application of functional food/inner beauty-purpose ingredients for the management of anti-melanogenesis, anti-inflammation, autophagy and apoptosis induction etc.


Editorial Board
Terms of Appointment: November 2021 - October 2023