SPDS ERP Review-May 2015

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2/17/2015 J. Lee page 1
Jungmin Lee
United States Department of Agriculture – Agricultural Research Service (USDA-ARS)
Horticultural Crops Research Unit (HCRU, Corvallis, OR) worksite
29603 U of I Ln, Parma, ID, 83660
Office (208) 722-6701 ext. 282
Education
Ph.D. Food Science & Technology (Minor in Statistics)
Oregon State University, Corvallis, OR
Dissertation Title: The Blueberry: Composition, Anthocyanins, and Polyphenolics.
Advisor: Dr. Ronald E. Wrolstad
January 2004
B.S. Botany (Minor in Chemistry)
B.S. Food Science & Technology
Oregon State University, Corvallis, OR
June 1998
Research Experience
Research Food Technologist, Lead Scientist (GS-1382-14). United States Department of
Agriculture, Agricultural Research Service, Horticultural Crops Research Unit, Corvallis,
OR. – Stationed at Parma Research and Extension Center. Parma, ID.
Direct federal research program emphasizing analytical chemistry of compounds related to small
fruit, particularly phenolics. And apply HPLC-DAD-ion trap MS, HPLC-FLD, HPLC-RID, GC-MS,
GC-FID, FT-NIR/MIR, and other techniques as appropriate. Supervise one full-time technical
assistant and various temporary staff. Participate in graduate advisory committees for students
at University of Idaho, Oregon State University, and Washington State University. Provide
informal advising to graduate students, post-doctoral research associates, and technicians from
UI, OSU, WSU, and UC Davis. Collaborate with food scientists, horticulturists, plant
physiologists, geneticists, plant pathologists, and soil scientists in Land Grant Universities,
federal agencies, and private industries.
October 2004 -
present
Postdoctoral Research Associate, Research Chemist (GS-1320-11). USDA-ARS. Beltsville
Human Nutrition Research Center, Food Composition and Methods Development
Laboratory. Beltsville, MD.
Assessed analytical methods for determining secondary amino acid metabolites in garlic and
broccoli by GC-FID, GC-MS, and GC-PFPD.
March 2004 -
October 2004
Graduate Research Assistant. Oregon State University, Department of Food Science &
Technology. Corvallis, OR.
Assessed compositional changes of anthocyanins and other phenolics in blueberries by HPLC
during juice, and concentrate processing. Compared phenolics of 36 populations of PNW native
huckleberries to commercial highbush blueberries. Explored methods for further extraction of
phenolics from blueberry processing waste. Analyzed phenolics in blueberry fractions (i.e., peel,
flesh, seeds) by HPLC, ESI-MS, and LC-MS.
July 1998 –
February 2004
Collaborative Study Director. OSU Department of Food Science & Technology.
Lead investigator of 13 national and international laboratories, for AOAC method validation
(FE020): Determination of total monomeric anthocyanin pigments by the pH differential method .
June 2001 - May
2005