GENEVA, NY - Chang Yong "Cy" Lee, professor of food chemistry in the Department of Food Science and 
Technology (FS&T) at Cornell University's Agricultural Experiment Station in Geneva, has been elected a Fellow to the Institute of Food Technologists (IFT) - a distinguished honor which recognizes Lee's research efforts in general food chemistry as it relates to the processing of fruits and vegetables.
"Cy has made significant contributions to the field of food biochemistry, particularly in research that involves enzymatic browning, nutritional aspects, and quality processing of fruits, vegetables, fruit beverages and wines. He has also made significant contributions in understanding provitamin A carotenoids," said Mark McLellan, chairman of FS&T at Geneva.
"Election as an IFT Fellow is a unique professional distinction," wrote Daniel E. Weber, Executive Director of IFT. Nominees must have been a professional member of IFT for at least 15 years, have attained distinction in the professions for at least 10 of those years, including important scientific or technical work and publications that contributes to the welfare of the profession.
Twelve new fellows were named this year to a distinguished group of 207, selected from the IFT membership of 28,000. Previously named IFT Fellows at the Experiment Station include Malcolm Bourne, Don Splittstoesser, and Don Downing.
"It is a great honor to be recognized by my colleagues," said Lee. He was elected as a Fellow of the American Chemical Society's (ACS) Division of Agricultural and Food Chemistry in 1991. "Being elected a Fellow in both organizations is a reflection of my commitment to both science and technology and I'm grateful to those who supported me and accepted me as a peer," he said.
For example, Lee's research in recent years ranged from determining the best New York State apple varieties for minimal processing, to using honey as an anti-browning agent in fruit juices and wines, to helping apple growers and processors develop the packaging for a new product called "Naked Apples" for sale to local consumers, and "Empire Apple Products" in New York City, to preliminary investigation into the phytochemicals of onions.
Lee received his undergraduate degree in Chemistry/Biochemistry in Korea. He came to Cornell as a graduate student in Food Science in 1963, and received his Ph.D. in Food Science & Technology from Utah State in 1967. That same year, he was named a postdoctoral associate in Food Science at the Experiment Station in Geneva. He was named assistant professor in 1969 and full professor in 1982. He also teaches food chemistry courses and works as a Faculty Fellow.
During his career, Lee has authored more than 130 scientific papers, several book chapters, and been the editor of two books, including the recently released Enzymatic Browning and Its Prevention . He also received the Platinum Award from ACS for his early editing of two books on polyphenol compounds. He has been a visiting scientist in Brazil, China, and Korea, and taught food chemistry at ENSIA, one of the food science and technology colleges in France as a visiting professor in 1991-92. Currently, he represents the United States on the International Groupe Polyphenol. Professional associations include membership in the American Chemical Society, IFT, and the Sigma Xi Scientific Research Society, among others.
Lee lives in Ithaca, NY, with his wife and two daughters.
The 1996 Fellows will be honored on Saturday, June 22, during the Opening Session of IFT's Annual Meeting & FOOD EXPO, which runs June 22-26, in New Orleans, LA., at the Ernest N. Morial Convention Center.
IFT is a nonprofit scientific society founded in 1939. Its 28,000 members work in food science, technology and related professions in industry, academia, and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
Contact: Linda McCandless 315-787-2417 e-mail: llm3@cornell.edu Communications Services, Geneva, NY
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