- 직급
- 교수
- 전화번호
- 051-510-2784
- 팩스번호
- 051-583-3648
- 이메일
- jeehyunlee@pusan.ac.kr
- 전공
- 관능검사 및 소비자행동학
- 위치
- 생활과학관 405호
Education [학력]
- (1998.03. ~ 2002.02.) Pusan National University, 학사 (Food Science and Nutrition)
- (2002.06. ~ 2004.05.) Kansas State University, 석사 (Human Nutrition; Emphasis on Sensory analysis and consumer behavior)
- (2004.06. ~ 2009.08.) Kansas State University, 박사 (Human Nutrition; Emphasis on Sensory analysis and consumer behavior)
Professional Experiences [경력]
- (2019.03. ~ Present) Pusan National University, Professor
- (2019.08. ~ 2020.07.) University of Florence, Visiting Scholar
- (2014.03. ~ 2019.02.) Pusan National University, Associate Professor
- (2013.03. ~ 2014.02.) Pusan National University, Assistant Professor
- (2009.09. ~ 2013.01.) Drexel University, Assistant Professor
- (2007.01. ~ 2008.12.) Kansas State University, Graduate Research Assistant
- (2005.08. ~ 2006.07.) Institute for Evaluation Sciences, Schick Wilkinson Sword, Sensory Analysis Intern
- (2002.08. ~ 2005.07.) Kansas State University, Graduate Research Assistant
Peer-reviewed Publication 학술지논문 (최근 5년간) [2020-2025]
연번 | 저자 | 연도 | 논 문 제 목 | 게제지 | 권,호,페이지 | DOI url 주소 |
|---|---|---|---|---|---|---|
1 | Park, S., …… Lee, J. | 2025 | Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types | Foods | 14 ( 5 ), 841. 1-19 | |
2 | Choi, J., …… Lee, J. | 2025 | Cross-Cultural Comparison of the Espresso Protocol Repeatability | Foods | 14 ( 4 ), 593. 1-19 | |
3 | Kim, Y., …… Lee, J. | 2025 | The espresso protocol as a tool for sensory quality evaluation | Food Research International | 202, 115670. 1-12 | |
4 | An, J., Lee, J. | 2024 | Consumers’ sensory perception homogeneity and liking of chocolate | Food Quality and Preference | 118, 105178. 1-10 | |
5 | An, J., Lee, J. | 2024 | Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food Science and Biotechnology | 한국식품과학회 | 33 ( 5 ), 1177-1187 | |
6 | Park, S., …… Lee, J. | 2024 | Consumer acceptability and texture analysis of frozen dumplings using different cooking methods | 한국식품과학회 | 33 ( 4 ), 877-887 | |
7 | Han, S., …… Lee, J. | 2022 | Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability | Foods | 11 ( 4 ), 603. 1-19 | |
8 | Jeong, S., Lee, J. | 2021 | Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies | Current Opinion in Food Science | 42, 248-256 | |
9 | Lee, N., Lee, J. | 2021 | Comparison of Home Use Tests with Differing Time and Order Controls | Foods | 10 ( 6 ), 1275. 1-20 | |
10 | Yang, J., Lee, J. | 2021 | Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology | Foods | 10 ( 4 ), 749. 1-19 | |
11 | Kumar, R., …… Lee, J. | 2021 | Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets | Foods | 10 ( 2 ), 474. 1-24 | |
12 | Heo, J., …… Lee, J. | 2020 | Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction―Gas Chromatography-Mass Spectrometry | Foods | 9 ( 12 ), 1746. 1-20 |