Chang Y. "Cy" Lee, professor of food science and chair of the Department of Food Science and Technology at Cornell's New York State Agricultural Experiment Station in Geneva, N.Y., was recently elected a fellow of the International Academy of Food Science and Technology (IAFoST). Lee will be inducted during the World Food Congress in Nantes, France, Sept. 17-21.

Lee is being cited for his contributions to food chemistry, food processing and the functional bioactivities of phytochemicals (such plant chemicals as flavanoids and polyphenols). He is also recognized for work directed at the application of chemistry to improve the nutritional and neutraceutical (health-benefit) quality of plant foods. His recent publications on antioxidants were selected as the most accessed articles published in the Journal of Agriculture and Food Chemistry in 2004, the year for which he also was recognized as one of the most highly cited researchers by the Institute for Scientific Information.

IAFoST was created by the International Union of Food Science and Technology in 1997 to honor individuals who have made outstanding contributions to the advancement of food science and technology, improved international cooperation, promoted food science and technology, and stimulated international education and training in food science and technology.

Lee is a fellow of three other professional societies and the author of more than 200 research articles, 15 book chapters, three books and some 150 abstracts and other publications.