Ji Yeon Lee

• Produced recombinant proteins using Expi293F and Expi293 PRO expression systems for development of ADCs. • Purified proteins via affinity chromatography: Protein A, G, and Ni-NTA, using AmMag SA Plus or AKTA Pure. • Characterized proteins using SDS-PAGE, SEC-HPLC, HIC-HPLC, and Octet BLI for epitope binning, affinity, binding kinetics. • Produced complex antibody formats including bispecifics, bi, multi-paratopics via knob-in-hole and controlled Fab-arm exchange. • Optimized transfection and purification protocols, achieving up to 200% increase in protein yield. • Recorded data in ELN, managed mammalian cell bank, operated liquid handling automation, and presented data internally. • Trained and mentored co-op students and interns in protein expression, purification, and analytical techniques. • Minor experience: DNA sequence analysis using Geneious, yeast surface display, PCR, BVP ELISA, and affinity-based cell binding assay.

• Purified antibodies via AKTA FPLC, optimized existing lateral flow diagnostic assays, and assisted in making bio-conjugates • Sent out immunogens for animal injection, obtained polyclonal antibodies from serum, and developed protein purification methods • Developed/manufactured lateral flow assay tests from benchtop to completion to detect problem areas in the food/beverage industry • Troubleshooted lab equipment, wrote SOPs, and maintained inventory of raw and purified materials in a lab notebook

Charge-modified citrus pectin to encapsulate curcumin by forming hydrogels and studied its bioavailability through the gastro-intestinal tract

Teaching Assistant for Food Chemistry, Food Quality Control, and Hazard Analysis Critical Control Point in the Food Industry • Responsible for the grading, setting up of labs and other duties for the three separate classes and labs

Studied the effects of pectins from citrus and sugar beet on the fat content and lipolysis during the maturation of mice 3T3-L1 preadipocytes into adipocytes

Trained sensory panelists and conducted sensory evaluations of chicken breast and chicken meatball products • Prepared references and samples for the sensory panel • Analyzed sensory results, such as panelist reports, summary reports, and means of multiple attribute charts, on Compusense® five

Assisted the production and quality improvement of tofu noodles, soy sausages, bean curd sheets, and rice cakes

Aided in screening drugs, such as perilla leaf extract, fucoidan, etc. for their effect on adipogenesis of 3T3-L1 cell line differentiation

• Studied to find the relationship between structure and function of sugar beet and citrus pectin and their glucose binding capabilities • Charge-modified citrus pectin showed the highest glucose binding capability compared to other pectins during the first 2 hours of simulated gut transit • Presented at the College of Agricultural Sciences Undergraduate Research Symposium on April 2013

• Conducted a cross-sectional study to find correlation between multivitamin intake and self-reported appetite in older Americans using the STATA10 program • Found that age, gender, education level, total household income, federal poverty level, food insecurity, consumption of greater than 5 servings of fruits/vegetables daily, etc. are factors that determine one’s multivitamin supplement use and its associated self-reported appetite