​Dr. Youngseung Lee is an expert in food analysis with a deep understanding of both instrumental and human evaluation techniques used to assess the sensory and physical properties of food. His work involves the use of advanced instrumental analyses, such as E-nose, E-tongue, E-eye, chromatography, mass spectrometry, and spectroscopy, to objectively measure the chemical and physical attributes of various food products. While he recognizes the precision these techniques offer, he is also keenly aware of their limitations in fully capturing the sensory perception that consumers experience.

​In addition to Dr. Lee's instrumental expertise, Young values the importance of human evaluation, which involves trained panels or consumer testing to assess sensory attributes like taste, aroma, and texture. Dr. Lee understands that this approach, while providing a more holistic view of how people perceive food, can be influenced by subjective factors.

Through his research and contributions to the field, he advocates for combining both instrumental and human evaluation methods to achieve a more comprehensive understanding of food quality and appeal.

​Dr. Lee's work at Dankook University has contributed to advancing the field of food analysis, particularly in the areas of sensory evaluation and food quality assessment. he actively engages in exploring recent advancements and innovations in these areas, welcoming new approaches that enhance our ability to evaluate the sensory