Dr. TUNG-CHING LEE is a Professor II (Distinguished Professor of Food Science and Nutrition) with the Department of Food Science, the Center for Advanced Food Technology, as well as the Institute of Marine and Coastal Science at Cook College, Rutgers University. Dr. Lee received his B.S. in Chemistry, Summa Cum Laude from Tung-Hai University in Taiwan, his M.S. (Food Science) and Ph.D. (Agricultural Chemistry) from the University of California, Davis, California. He is a certified C.N.S. (Certified Nutrition Specialist) by U.S. Certification Board for Nutrition Specialists.
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