Dr Lee Yee Ying completed her Bachelors degree in 2010 and PhD in 2016 from Universiti Putra Malaysia in the area of Food Science and Technology. Through her PhD study, she managed to develop a type of functional oil through the enzymatic interesterification of the palm and palm kernel oil with potential to be used to manage obesity. Dr Lee was appointed to a lecturer (level B) position in the School of Science in March 2017. Her research interests have broadened to focus on the chemical and enzymatic structural modification (esterification, transesterification, hydrolysis and glycerolysis) of edible fats and oils for the synthesis of functional lipid that can serve to manage and treat various health complications by understanding of the physicochemical properties of the fats and oils. Additionally, she is also fascinated to carry out in vivo studies to elucidate the health effect of structured lipids. Dr Lee is also keen to utilize fats and oil in the development of food products, for instance beverage emulsion, mayonnaise, margarine, shortening, powdered oil and etc. She is also keen to venture on research related to palm oil processing and mitigation. Dr Lee has published several peer review articles as well as one book chapter. She also presented several papers at local and international conferences.

Edible fats and oils field which focuses on the chemical/enzymatic structural modification (esterification, transesterification, hydrolysis and glycerolysis) of edible fats and oils for the synthesis of functional lipid that can serve to manage/treat various health complications.

• FST1800 (Fundamentals of Food and Sensory Science)
• FST3830 (Functional Foods)