Alvin Lee

Institute for Food Safety and Health, Illinois Institute of Technology
Bedford Park, IL
USA

Biographical Sketch: Dr. Alvin Lee is a microbiologist and virologist with more than 15 years research experience with a Ph.D. from RMIT University. Dr. Lee currently leads IFSH Center for Processing Innovation and co-leads the joint IFSH/FDA Microbiology Research Platform on food safety and defense related projects. He leads the Prevention and Control CORE of NoroCORE, a USDA-NIFA Food Virology Collaborative based at North Carolina State University and the IFSH Juice and Beverage Safety Taskforce. Current research support includes funding from USDA, US FDA and various industry contracts. Dr. Lee is an instructor for food microbiology in the Illinois Institute of Technology’s Masters of Science program and has mentored more than 30 graduate students and post-doctoral fellows. He is currently an active member of the International Association for Food Protection, American Society for Microbiology and Institute of Food Technologists.

Papers:
S48 Effect of Processing Technologies to Control Viruses in Foods
P1-117 Inactivation of Murine Norovirus and Bacteriophage MS2 on Strawberries and Blueberries by High Pressure Processing
P1-118 Inactivation of Escherichia coli, Listeria monocytogenes and Salmonella spp. on Strawberries by Pulsed Light
P1-122 Application of High Pressure Processing on Fresh and Frozen Strawberries and Blueberries to Inactivate Salmonella spp. and Enterococcus faecium