Associate Professor Alice Lee
Associate Professor

Associate Professor Alice Lee

Engineering
School of Chemical Engineering

Associate Professor & Postgraduate by Coursework Coordinator (Food Program) in the School of Chemical Engineering

I currently serve as Associate Professor and Postgraduate by Coursework Coordinator for the Food Program in the School of Chemical Engineering. 

Our immune system in health and disease is very much dependent upon the types and conditions of food that we eat every day. I believe that Food is our best medicine and training our gut to be “healthy” with right combinations of foods is critical in maintaining an overall health.

I lead an active research program in three related areas of food chemistry, food analysis (inc. immunodiagnostics) and food safety (inc. food allergies and allergens). My research goal is to achieve a better understanding in molecular allergology - what happens to food components at the molecular level when they go through various processing techniques and conditions, how they may interact with our “gut” immune system and how these interactions may affect our overall health status especially with respect to food allergy.

My current research, thus, focuses on the molecular interaction of food components during processing and their effects on allergenic potential; digestibility and bio-accessibility, the interaction of food components with the immune system; characterisation and purification of allergenic proteins and the development of rapid diagnostic tests.

Phone
+61 2 9385 4363
Location
Science and Engineering Building (SEB) Level 4, Room 409 Kensington Campus
  • Journal articles | 2018
    Masood H; Cullen PJ; Lee NA; Trujillo FJ, 2018, 'Reactor modelling of treatment chamber for the inactivation of Escherichia coli by radio frequency electric field – mechanistic versus empirical approaches', Journal of Chemical Technology and Biotechnology, vol. 93, pp. 3512 - 3525, http://dx.doi.org/10.1002/jctb.5712
    Journal articles | 2018
    Masood H; Diao Y; Cullen PJ; Lee NA; Trujillo FJ, 2018, 'A comparative study on the performance of three treatment chamber designs for radio frequency electric field processing', Computers and Chemical Engineering, vol. 108, pp. 206 - 216, http://dx.doi.org/10.1016/j.compchemeng.2017.09.009
    Journal articles | 2016
    2016, 'XXIV World Allergy Congress 2015', World Allergy Organization Journal, vol. 9, pp. 14 - 14, http://dx.doi.org/10.1186/s40413-016-0096-1
    Journal articles | 2016
    Bui QA; Vu THH; Ngo VKT; Kennedy IR; Lee NA; Allan R, 2016, 'Development of an ELISA to detect clenbuterol in swine products using a new approach for hapten design', Analytical and Bioanalytical Chemistry, vol. 408, pp. 6045 - 6052, http://dx.doi.org/10.1007/s00216-016-9750-2
    Journal articles | 2016
    Lee AJ; Lu Y; Peterson J; Luais E; Gooding J, 2016, 'Effects of Surface Epitope Coverage on the Sensitivity of Displacement Assays that Employ Modified Nanoparticles: Using Bisphenol A as a Model Analyte', Biosensors, vol. 6, http://dx.doi.org/10.3390/bios6030043
    Journal articles | 2016
    Zurzolo GA; Koplin JJ; Ponsonby AL; Mcwilliam V; Dharmage S; Heine RG; Tang ML; Prescott S; Campbell DE; Loh R; Rueter K; Netting M; Frith K; Norton W; Said M; Gold M; Lee NA; Mathai M; de Courten M; Allen KJ, 2016, 'Consensus of stakeholders on precautionary allergen labelling: A report from the Centre for Food and Allergy Research', Journal of Paediatrics and Child Health, http://dx.doi.org/10.1111/jpc.13202
    Journal articles | 2015
    Liu K; Zheng Y; Lu X; Thai T; Lee NA; Bach U; Gooding JJ, 2015, 'Biocompatible gold nanorods: One-step surface functionalization, highly colloidal stability, and low cytotoxicity', Langmuir, vol. 31, pp. 4973 - 4980, http://dx.doi.org/10.1021/acs.langmuir.5b00666
    Journal articles | 2009
    Hsu J; Arcot J; Lee NALNA, 2009, 'Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians', Food Chemistry, vol. 115, pp. 334 - 339, http://dx.doi.org/10.1016/j.foodchem.2008.11.081