+44 1223 790975
Chung-Yung Jetty Lee, Ph.D
School of Biological Sciences, Food & Nutritional Science
The University of Hong Kong, Hong Kong
Dr. Lee is a graduate of Korea University majoring in Food Technology. She received her Doctorate from The University of Hong Kong in antioxidant/oxidative stress, immunology and human nutrition. Thereafter Dr. Lee returned to Korea University for Post-doctoral Research Associate and Research Assistant Professor position to research on Functional Food at Graduate School of Biotechnology. She joined Yong Yoo Lin School of Medicine at National University of Singapore as Research Fellow and continued her research work in antioxidant and oxidative stress in clinical studies, in particular neurodegenerative diseases. Thereafter Dr. Lee was appointed as Assistant Professor the University of Hong Kong in Food and Nutritional Science.
Metabolites of lipid peroxidation, lipid profiling and Lipidomics of human and biological systems.Oxidative stress and disease development.Antioxidant and oxidative stress in human nutrition. Development and measurement of oxidative damage biomarkers in biological samples using gas chromatography/mass spectrometry (GC/MS) and liquid chromatography tandem mass spectrometry (LC/MS/MS).