Prof. Hyeon Gyu Lee received his Bachelor’s degree from Seoul National University in 1986. He obtained his Master’s degree from the University of Rhode Island in 1991, followed by a Ph.D. from North Carolina State University in 1994. Before joining the Hanyang faculty in 1999 as a professor at Hanyang University, he served as an assistant professor at Hoseo University. Currently, he teaches various subjects including food processing and storage, functional food development, carbohydrate chemistry, food enzymes, and food proteins. He has published over 200 papers in leading journals such as the Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. His research interests focus on the development of functional food materials using food processing technologies.