SPDS ERP Review-May 2015

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 jungmin.lee@ars.usda.gov; jlee@uidaho.edu http://www.ars.usda.gov/pwa/hcrl/lee

http://horticulture.oregonstate.edu/content/jungmin-lee https://www.researchgate.net/profile/Jungmin_Lee7/

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. 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. 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 October 2004 - present March 2004 - October 2004

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