ÂÜÀòÂÒÂ×

Chow-Ming Lee, Ph.D. has extensive work experience in the field of sensory and consumer science. Chow-Ming is currently serving as the Senior Director of Sensory & Consumer Science at Sensei Ag, where they lead global projects focused on optimizing breeding, seed selection, agronomy, and testing of new crops and products for research and development (R&D) and commercialization.

Prior to joining Sensei Ag in 2021, Lee worked at Bayer from 2018 to 2021 as the Global Consumer Sensory Lead. In this role, they contributed to sensory research and analysis for consumer products across the company's global markets.

From 2010 to 2018, Lee served as the Consumer Sensory Lead at Monsanto, where they specialized in understanding the sensory appeal of fruits and vegetables, including taste, aroma, texture, and color. Chow-Ming collaborated with interdisciplinary teams to drive product innovation and establish new product specifications for improved fruit and vegetable quality. Chow-Ming'sresponsibilities spanned the US and major European markets and encompassed descriptive sensory analysis, consumer acceptance, usage & attitudes, buying behavior, and integrated testing.

Before joining Monsanto, Lee worked as a Senior Scientist II at PepsiCo from 2006 to 2010, focusing on sensory science and research.

Prior to their industry experience, Lee held positions in academia, including a role as a Post-Doctoral Research Associate at the University of Illinois at Urbana-Champaign from 2004 to 2006. There, they studied sensory perception, consumer understanding, and concept acceptance of soy products. Chow-Ming also served as a guest lecturer for selected sensory and consumer science classes.

Lee began their career as a Graduate Research Assistant at the University of Georgia, where they conducted research for their graduate studies.

Overall, Chow-Ming Lee, Ph.D. has a diverse background in sensory and consumer science, with expertise in breeding, seed selection, agronomy, sensory analysis, consumer acceptance, and product innovation.

Chow-Ming Lee, Ph.D. received their Ph.D. in Food Science from The University of Georgia from the years 2000 to 2004. Chow-Ming then pursued further education at the University of Illinois Urbana-Champaign from 2004 to 2006, although the specific degree and field of study during this time is not mentioned. Prior to their Ph.D., Lee earned their M.S. in Food Science from the University of Tennessee, Knoxville, from 1987 to 1992. Before entering higher education, Lee attended Temasek Junior College, although the years of attendance are not provided.