Seulgi Lee

Dr. Lee is a highly experienced food scientist with a Ph.D. in Food Science & Technology from the University of Georgia and an M.S. in System Food Biotechnology from Korea University in South Korea. With over seven years of experience in academic and research settings, Dr. Lee specializes in food safety and microbiology. She has conducted extensive research on the mechanism of biofilm formation by Salmonella, developed antimicrobial strategies against foodborne pathogens, and analyzed the sanitary conditions of food processing environments.