ASSOCIATE PROFESSOR ALICE LEE

PhD

Associate Professor Alice Lee is a leading food scientist and allergy researcher at the University of New South Wales, with more than 20 years’ experience in food chemistry, food safety, and allergen research. Her work focuses on how food processing influences allergenic proteins and immune responses, bridging food science, engineering, and molecular allergology.

She has published over 80 peer-reviewed papers and developed more than 35 rapid immunodiagnostic tests supporting clinical and industrial allergen detection. Associate Professor Lee is Chief Investigator of the OPIA clinical trial at Children’s Hospital at Westmead, examining immune responses to oral immunotherapy, and is an Associate Investigator with the NHMRC Centre for Food Allergy Research.

She is a member of the National Allergy Centre of Excellence Food Allergy Stream Advisory Group and supervises research into tick-induced mammalian meat allergy (alpha-gal allergy), contributing to emerging understanding of this complex condition.

Internationally, Associate Professor Lee contributes to global allergen policy and risk assessment as part of the FAO/WHO Joint Expert Consultation on Food Allergen Risk Assessment, helping shape international standards for allergen management and food labelling.

Associate Professor Alice Lee is a leading food scientist and allergy researcher at the University of New South Wales, with more than 20 years’ experience in food chemistry, food safety, and allergen research. Her work focuses on how food processing influences allergenic proteins and immune responses, bridging food science, engineering, and molecular allergology.

She has published over 80 peer-reviewed papers and developed more than 35 rapid immunodiagnostic tests supporting clinical and industrial allergen detection. Associate Professor Lee is Chief Investigator of the OPIA clinical trial at Children’s Hospital at Westmead, examining immune responses to oral immunotherapy, and is an Associate Investigator with the NHMRC Centre for Food Allergy Research.

She is a member of the National Allergy Centre of Excellence Food Allergy Stream Advisory Group and supervises research into tick-induced mammalian meat allergy (alpha-gal allergy), contributing to emerging understanding of this complex condition.

Internationally, Associate Professor Lee contributes to global allergen policy and risk assessment as part of the FAO/WHO Joint Expert Consultation on Food Allergen Risk Assessment, helping shape international standards for allergen management and food labelling.