This document provides a summary of skills and experience for Chi-Ching Lee. It lists over 6 years of experience in food safety, quality assurance, and research in food microbiology. Some key areas of expertise include food processing, shelf-life studies, pathogen transfer studies, sensory analysis, and HACCP. The document also provides details on her education, including a Ph.D. in Food Science and an internship in quality assurance at a salmon cannery.

1.
Chi-Ching Lee
Address:
117
Cedar
Rock
Trce,
Athens,
GA
30605
USA
Phone:
+1
(706)
254-­‐5248
Email:
cclee@uga.edu
SUMMARY OF SKILLS
• 6+
years
food
safety
and
quality
assurance
(QA)
project
management
experiences
in
fresh
produce,
sliced
tomato,
poultry,
deli
meat,
cheese
shelf
life
study,
cleaning
agents,
hand
transfer
of
Norovirus
and
Salmonella,
potato
strips
sensory
analysis,
antimicrobials,
Listeria
biofilm,
yeast/mold
evaluation,
fermented
food
production
• Quality
assurance
experience
in
salmon
processing
cannery
• 6+
years
research
experience
in
food
microbiology,
which
includes
E.coli
O157:H7,
leafy
greens,
cell
attachment
• Experienced
laboratory
manager
who
routinely
trained
and
supervised
new
graduate
students,
undergraduate
interns
and
visiting
scholars
• Hazard
Analysis
Critical
Control
Point
(HACCP)
certified
• Finalist
in
Danisco
product
development
competition
• 3+
years
research
experience
in
organic
chemistry
synthesis,
natural
product
extraction
and
analysis,
HPLC,
antioxidant
assay,
cancer
cell
culture.
Familiar
with
basic
molecular
biology
skills
including
DNA/RNA
extraction,
gel
electrophoresis,
western
blot,
protein
purification,
PCR,
ELISA
• Strong
quantitative
&
analytical
skills
with
a
broad
interdisciplinary
educational
background
in
food
science,
microbiology,
analytical
chemistry,
biochemistry,
medicinal
&
natural
products
chemistry
• Teaching
experience
in
food
science
courses
at
Georgia
State
University
• Proficient
in
SigmaPlot,
Office
and
Acrobat,
and
skilled
in
SAS
and
EndNote
• Fluent
English
&
Mandarin
Chinese,
Intermediate
Turkish
EDUCATION
The
University
of
Georgia,
Athens,
GA,
U.S.A.
May
2014
Ph.D.
in
Food
Science
and
Technology
Chair:
Prof.
Joseph
F.
Frank
Dissertation:
Influence
of
Cell
Envelope
Components
on
the
Attachment
of
Escherichia
coli
O157:
H7
to
Lettuce
and
Spinach
under
Different
Ionic
Environments:
Effect
on
Their
Resistance
to
Environmental
Stress
Taipei
Medical
University,
Taipei,
Taiwan
July
2005
M.S.
in
Pharmacognosy
Chair:
Prof.
Wen-­‐Chi
Hou
&
Prof.
Feng-­‐Lin
Hsu
Thesis:
Studies
on
the
Biological
Activity
of
Hydroxamate
Derivatives
of
Glucuronic
Acid
and
Galacturonic
Acid
National
Taiwan
University,
Taipei,
Taiwan
June
2003
B.S.
in
Agricultural
Chemistry,
Agricultural
Product
Processing
INTERNSHIP EXPERIENCE
Salmon
Processing
Cannery
June
2012
-­‐
July
2012
Alaska
General
Seafoods,
Naknek,
Alaska
• Gained
quality
assurance
experience
in
salmon
processing
cannery
• Managed
sanitation
and
safety
for
inspection
of
agencies
and
government
• Acquainted
current
good
manufacturing
practices
as
regulated
by
USFDA
the
State
of
Alaska
Fish
Inspection
Regulations
and
international
standards
as
required
by
customers

2.
Chi-­‐Ching
Lee,
Page
2
/
4
RELEVANT WORK EXPERIENCE
Instructor
August
2015
-­‐
Present
Department
of
Nutrition,
Georgia
State
University,
GA,
USA
• Teaching
food
science
lectures
and
laboratories
in
graduate
and
undergraduate
courses
Research
Associate
September
2014
–
September
2015
Department
of
Food
Science
&
Technology,
University
of
Georgia,
GA,
USA
Graduate
Research
Assistant
January
2008
-­‐
May
2014
Department
of
Food
Science
&
Technology,
University
of
Georgia,
GA,
USA
• Performed
various
food
safety-­‐related
projects
as
seen
listed
in
project
experience
Teaching
assistant
January
2009
–
May
2014
Department
of
Food
Science
&
Technology,
University
of
Georgia,
Athens,
GA,
USA
• Provided
food
fermentation
course
assistance
every
spring
semester
• Provided
instructional
support
for
professor
and
students
in
laboratory
class
• Prepared
and
troubleshoot
for
fermented
food
testing
and
making
Research
Specialist
February
2007
-­‐
July
2007
Forestry
Research
Institute,
Council
of
Agriculture
Executive
Yuan,
Taipei,
Taiwan
• Researched
the
activity
component
of
secondary
metabolites
of
Antrodia
cinnamomea
Research
Assistant
August
2006
-­‐
January
2007
Department
of
Plant
Pathology,
National
Taiwan
University,
Taipei,
Taiwan
• Researched
the
anticancer
biological
activity
of
Antrodia
cinnamomea
Graduate
Research
Assistant
August
2003
-­‐
July
2005
Department
of
Pharmacognosy,
Taipei
Medical
University,
Taipei,
Taiwan
• Focused
on
analysis
and
purification
of
bioactive
natural
products
Teaching
assistant
January
2004
-­‐April
2004
School
of
Bio-­‐resources
Technology,
Taipei
Medical
University,
Taipei,
Taiwan
• Assisted
the
organic
chemistry
laboratory
course
PROJECT EXPERIENCE
Effect
of
radiant
wall
oven
(RWO)
processing
on
the
quality
of
pre-­‐cooked
potato
strips
March
2014
-­‐
May
2014
• Evaluate
the
effect
of
RWO
processing
on
quality
of
pre-­‐cooked
potato
strips
by
both
instrumental
and
sensory
analysis
Hot-­‐pack
cheese
shelf
life
study
November
2013
-­‐
February
2014
• Determine
microbial
stability
of
hot
pack
cheese
product
filled
into
packages
of
different
oxygen
permeability
Bare-­‐hand
transfer
of
norovirus
and
salmonella
to
food
and
October
2013
-­‐
January
2014
food-­‐contact
surfaces
and
validation
of
a
porcine
skin
model
• Quantify
salmonella
and
norovirus
cross-­‐contamination
of
food,
food
contact
surfaces
and
gloves
by
the
fingers
of
human
volunteers
and
compare
these
transfer
rates
to
the
porcine
skin
model
Experimental
investigation
of
radiant
wall
oven
(RWO)
processing
to
bake
potato
strips
March
2013
-­‐
May
2013
• Sensory
evaluation
of
potato
strips
processed
in
RWO,
deep-­‐fat
fry
and
conventional
oven
baking
Cleaning
agents
study
November
2011
-­‐
April
2012
• Determine
the
ability
of
cleaning
agents
to
clean
stainless
steel
soiled
with
fat,
protein
and
starch
at
three
temperatures
and
concentrations
of
cleaning
agents

3.
Chi-­‐Ching
Lee,
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3
/
4
Microbial
spoilage
analysis
of
semi-­‐boneless
quails
in
vacuum
tray
pack
October
2011-­‐
December
2011
• Study
on
the
shelf
life
of
semi-­‐boneless
quails
in
vacuum
tray
pack
under
4°C
in
supermarket
food
display
upright
open
cooler
refrigerator
Validation
of
electrostatic
spray
application
as
a
low-­‐volume
method
April
2010
-­‐
July
2010
for
sanitizing
food
processing
surface
• Apply
equivalency
rate
sanitizers
to
three
surfaces
in
two
orientations
to
compare
effectiveness
against
salmonella
The
survival
of
microorganisms
in
sliced
tomatoes
under
absorbents
April
2008
-­‐
July
2011
• Evaluate
and
compare
the
effectiveness
of
new
absorbents
in
trays
on
the
survival
of
Geotrichum,
Salmonella,
E.coli
and
yeast/mold
cocktail
in
sliced
tomatoes.
Safety
evaluation
of
vacuum
system
for
refrigerated
storage
of
perishable
items
December
2007
-­‐
March
2008
• Evaluate
microbiological
safety
of
selected
perishable
refrigerated
foods
packaged
in
home
manual
vacuum
packaging
systems
and
other
competitive
vacuum/non-­‐vacuum
systems
including
zippered
and
slide
bags
PUBLICATIONS
Journals
• Chi-­‐Ching
Lee,
Jinru
Chen
and
Joseph
Frank.
2015.
The
Role
of
Cellulose
in
Attachment
of
Shiga
toxin–producing
Escherichia
coli
to
Lettuce
and
Spinach
in
Different
Water
Hardness
Environments.
Journal
of
Food
Protection,
78
(8):
1461–1466.
• Chi-­‐Ching
Lee,
Jinru
Chen
and
Joseph
Frank.
Influence
of
Extra-­‐Cellular
Cellulose
Production
on
the
Survival
of
Shiga
Toxin-­‐
producing
Escherichia
coli
on
Lettuce
and
Spinach
after
Chlorine
Treatment.
It
is
accepted
for
publication
in
the
Journal
of
Food
Protection.
• Chi-­‐Ching
Lee,
Joseph
Frank.
Influence
of
Cell
Surface
Properties
on
Attachment
of
Escherichia
coli
O157:H7
to
Spinach
and
Lettuce
Leaves.
To
be
submitted
to
Journal
of
Food
Protection.
• Grishma
Kotwal,
Chi-­‐Ching
Lee,
Wei
Kang
and
Jennifer
L.
Cannon.
Comparative
Study
of
Human
Finger-­‐pads
and
Porcine
Skins
Used
to
Quantify
Cross-­‐contamination
by
Norovirus
and
Salmonella
during
Glove
Application
and
Food
Handling.
To
be
submitted
to
Food
Microbiology.
• Liu,
Y.
H.,
Liang,
W.
L.,
Lee,
C.
C.,
Tasi,
Y.
F.
and
Hou,
W.
C.
2011.
Antioxidant
and
semicarbazide-­‐sensitive
amine
oxidase
inhibitory
activities
of
glucuronic
acid
hydroxamate.
Food
Chemistry,
129:
423-­‐428.
• Liu
Y.H.,
Huang
W.J.,
Lu
Y.L.,
Lee
C.C.,
Tasi
Y.F.,
Wu
W.C.
2011,
Hou
W.C.
Semicarbazide-­‐sensitive
amine
oxidase
inhibitory
activity
of
galacturonic
acid
hydroxamate.
Bot.
Studies,
52:
35-­‐40.
• Williams
D,
Castleman
J,
Lee,
C.C,
Mote
B,
Smith
M.A.
2009.
Risk
of
fetal
mortality
after
exposure
to
Listeria
monocytogenes
based
on
dose-­‐response
data
from
pregnant
guinea
pigs
and
primates.
Risk
Anal.,
Nov
29(11):
1495-­‐505.
• Liu,
Y.
H.,
Lin,
S.
Y.,
Lee,
C.
C.
and
Hou,
W.
C.
2008.
Antioxidant
and
nitric
oxide
production
inhibitory
activities
of
galacturonyl
hydroxamic
acid.
Food
Chemistry,
109:
159-­‐166.
Conference
• Chi-­‐Ching
Lee,
Jinru
Chen
and
Joseph
Frank.
2013
Abstract.
Role
of
Extra-­‐Cellular
Cellulose
Production
on
the
Survival
of
Shiga
Toxin-­‐producing
Escherichia
coli
on
Lettuce
and
Spinach
after
Chlorine
Treatment.
International
Association
For
Food
Protection
(IAFP)
Annual
Meeting,
28-­‐31,
July
2013.
Charlotte,
North
Carolina.
• Chi-­‐Ching
Lee,
Jinru
Chen
and
Joseph
Frank,
2013
Abstract.
Center
for
Food
Safety
(CFS)
Annual
Meeting,
University
of
Georgia.
5-­‐6
March,
2013.
Atlanta,
Georgia.
• Chi-­‐Ching
Lee,
Jinru
Chen
and
Joseph
Frank,
2012
Abstract.
The
Role
of
Cellulose
in
Attachment
of
Shiga
toxin–producing
Escherichia
coli
to
Lettuce
and
Spinach
in
Different
Water
Hardness
Environments.
International
Association
For
Food
Protection
(IAFP)
Annual
Meeting,
22-­‐25
July,
2012.
Providence,
Rhode
Island.
• Chi-­‐Ching
Lee,
Joseph
Frank,
2011
Abstract.
Influence
of
Cell
Surface
Properties
on
Attachment
of
Escherichia
coli
O157:H7
to
Spinach
and
Lettuce
Leaves.
International
Association
For
Food
Protection
(IAFP)
Annual
Meeting.
31
July
-­‐
3
August
3,
2011.
Milwaukee,
Wisconsin.
• Grishma
Kotwal,
Chi-­‐Ching
Lee,Wei
Kang
and
Jennifer
L.
Cannon,
2014
Abstract.
Comparative
Study
of
Human
Finger-­‐pads
and
Porcine
Skins
Used
to
Quantify
Cross-­‐contamination
by
Norovirus
and
Salmonella
during
Glove
Application
and
Food
Handling.
International
Association
For
Food
Protection
(IAFP)
Annual
Meeting,
3-­‐6,
August
2014.
Indianapolis,
Indiana.
• Grishma
Kotwal,
Wei
Kang,
Chi-­‐Ching
Lee,
and
Jennifer
L.
Cannon,
2014
Abstract.
Bare-­‐hand
Transfer
of
Norovirus
and
Salmonella
to
Food
and
Food-­‐contact
Surfaces
and
Validation
of
a
Porcine
Skin
Model.
Center
for
Food
Safety
(CFS)
Annual
Meeting,
University
of
Georgia.
4-­‐5
March,
2014.
Atlanta,
Georgia.

4.
Chi-­‐Ching
Lee,
Page
4
/
4
AWARDS / HONORS
Student
Travel
Scholarship,
Center
for
Food
Safety
at
University
of
Georgia
March
2014
First
place,
Jim
Ayres
Young
Investigator
Award,
Georgia
Association
for
Food
Protection
May
2012
Third
place,
Jim
Ayres
Young
Investigator
Award,
Georgia
Association
for
Food
Protection
May
2013
PRODUCT DEVELOPMENT COMPETITIONS
Taste
of
Reciprocal
Meat
Conference
(RMC)
University
Competition
January
2012
-­‐
June
2012
in
American
Meat
Science
Association
(AMSA)
• Ethnic
food:
Carne
Saporito,
cooked
ground
beef
burger
Danisco
Knowledge
Award
Competition
October
2008
-­‐
May
2009
• Finalist
• Product
name:
Sprybites
• Product
category:
turkey
meat
patties,
cooked
poultry
product
• Healthy
meal
with
spices
and
green
tea
extract
ADDITIONAL EXPERIENCE
UGA
Food
Service,
Student
Employment
October
2011-­‐
December
2011
Graduate
School
Association,
Representative
of
Department
August
2010
-­‐
July
2011
• Assisted
academic
and
social
events
in
College
of
Agricultural
and
Environmental
Sciences
Taiwanese
Student
Association,
President
January
2008
-­‐
January
2009
• Assisted
prospective
and
current
Taiwanese
students
for
their
new
campus
life
• Promoted
Taiwanese
culture
and
provide
information
on
campus
• Communicated
with
other
Taiwanese
student
groups
in
U.S.
southeast
region
• Cooperated
with
Taipei
Economic
and
Cultural
Office
in
Atlanta
AFFILIATIONS / MEMBERSHIPS
International
Association
For
Food
Protection
(IAFP)
May
2009
-­‐
Present
Institute
of
Food
Technologists
(IFT)
Student
Association
March
2008
-­‐
Present
UGA
Food
Science
Club
January
2008
-­‐
May
2014
American
Meat
Science
Association
May
2012
–
April
2013
CERTIFICATE / SKILLS
Certificate:
Hazard
Analysis
Critical
Control
Point
(HACCP)
certificate
at
The
University
of
Georgia
Language
Skills:
Fluent
English
&
Mandarin
Chinese,
Intermediate
Turkish
*
This
curriculum
vitae
was
last
updated
on
January
4,
2016