Yung-Hsiung Lee

Title: Yung-Hsiung Lee: Innovator in Nutritional Science

Introduction

Yung-Hsiung Lee is a notable inventor based in Evansville, IN (US). He has made significant contributions to the field of nutritional science, holding a total of 3 patents. His work focuses on improving the digestibility and bioavailability of nutritional compositions, particularly for individuals with specific dietary needs.

Latest Patents

Among his latest patents, one is titled "Nutritional composition with improved digestibility." This invention is directed towards an improved nutritional composition, methods of improving digestion, and methods of enhancing the bioavailability of TGF-β. Another significant patent is for a "Diabetic nutritional product having controlled absorption of carbohydrate." This nutritional composition is designed for use by diabetics and contains a controlled absorbed carbohydrate component. The carbohydrate component includes a rapidly absorbed fraction such as glucose or sucrose, a moderately absorbed fraction like certain cooked starches or fructose, and a slowly absorbed fraction such as raw corn starch.

Career Highlights

Yung-Hsiung Lee has worked with prominent companies in the nutritional sector, including Bristol-Myers Squibb Company and Mead Johnson Nutrition Company. His experience in these organizations has allowed him to develop innovative solutions that address the nutritional needs of various populations.

Collaborations

Throughout his career, Yung-Hsiung Lee has collaborated with several professionals in the field. Notable coworkers include Gregory J. Wibert and Harry L. Greene, who have contributed to his research and development efforts.

Conclusion

Yung-Hsiung Lee's contributions to nutritional science through his patents and collaborations highlight his commitment to improving health outcomes for individuals with specific dietary needs. His innovative work continues to influence the field and offers valuable solutions for better nutrition.