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Lee Yee Ying completed her Bachelor’s degree in 2010 and her PhD in Food Science and Technology in 2016 at Universiti Putra Malaysia. Lee's doctoral research focused on developing functional oils through enzymatic interesterification of palm and palm kernel oil to mitigate obesity. Since her appointment as a Senior Lecturer at the School of Science at Monash University in March 2017, her research interests have expanded to include the chemical and enzymatic structural modification of edible fats and oils, as well as the synthesis of functional lipids aimed at managing health complications. In addition, she conducts in vivo studies to elucidate the health effects of structured lipids. She is particularly interested in utilizing fats and oils for the development of diverse food products, including beverages, emulsions, mayonnaise, margarine, and shortenings. Lee has contributed significantly to academics by publishing peer-reviewed articles and book chapters, and she often presents her work at both local and international conferences. Her teaching commitments at Monash University include courses on Fundamentals of Food Sensory Science, Functional Foods, and Food Science Internship. Lee is also actively involved in research projects related to palm oil processing and the development of sustainable food technologies.
Monash University • Melbourne, VIC, Australia
Lecturer at the School of Science, involved in teaching and supervising students as well as conducting research in Food Science.
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