URBANA – Dr. Lun-Shin Wei, educator, world traveler and beloved husband and father, died at age 78 at home in Urbana, on Tuesday, May 15, 2007.

Lun-Shin Wei was born on Jan. 14, 1929, in Miao-Li, Taiwan. He was preceded in death by his parents, his eldest brother and three sisters.

He is survived by his wife of 52 years, Tam Dang Wei; three sons, Michael May-Quang Wei and family of Herndon, Va., Max Tao-Du Wei of Champaign and Manuel Tao-Tuan Wei and family of Effingham; a daughter Aline Wei Funari and family of Pittsburgh; eight grandchildren; six great-grandchildren; and two brothers, Lun-Song Wei and Lun-Yuan Wei of Taichung, Taiwan.

He came to the United States in 1953 as a graduate student and was naturalized as a U.S. citizen in 1969. He has lived in Urbana-Champaign since 1953.

He graduated from Taipei Teacher's College, Taiwan, with a bachelor's degree in arts in 1946; National Chuong Hsing University, Taiwan, with a bachelor's degree in science in 1951; and the University of Illinois, Urbana-Champaign, with a master's degree in science in 1955 and doctorate in 1958.

Dr. Lun-Shin Wei was a professor emeritus in the Department of Food Sciences and Human Nutrition at the University of Illinois. He retired in 1996 after teaching at the University of Illinois for over 50 years.

He was internationally well-known for his ground-breaking work in the field of soybean research. He focused on increasing the utilization of soybeans, and the effects of raw soybean qualities on processed soy products and developed food processes for utilization of soy foods. For his work in soybean research, he received a congressional commendation from the U.S. House of Representatives for his discovery facilitating the use of soybeans for direct human consumption. Then-U.S. Rep. Paul Findley, R-Ill., said in a news conference in Springfield in December 1971 that "L.S. Wei and other University of Illinois scientists have discovered a simple, low-cost way to eliminate completely the bitter taste of soybean. Because of this discovery, soybeans in the future have the very real potential to become a regular item in the menu for people, as well as for poultry and livestock, and it opens brilliant possibilities in meeting the nutritional needs of low income people at home and worldwide."

He worked in the AID program in India for dispensing methods in the direct consumption of soybeans and did consultation on soybean and soy-foods research and development in many countries, including Brazil, China, Japan, Korea, the Philippines, Vietnam and elsewhere. He was author and co-author of over 100 papers and scholarly articles on soy research and development. He received numerous honors and awards.

Mr. Wei was a loving and caring husband, father, grandfather and great-grandfather, a loyal friend, a brilliant scientist, a dedicated teacher and a great and humble man.

He has touched the lives of many. As a teacher, he helped guide many students who affectionately called him "Doc." As a food scientist, he was internationally known and respected. His children proudly recall how their dad made dehydrated foods for the Apollo astronauts and loved to explore his labs at the university. He was a world traveler who took his wife and children to sample varied cultures and foods and to connect with friends and family all over the globe.

He truly believed in the mission statement of his Cosmopolitan Club, "Above all nations is humanity," and was able to make and keep lifelong friends everywhere he went. He reached out to all in his unique, humorous and gentle ways. He was always willing to help whomever and wherever he could, and he did so from the heart. He did not expect anything in return but always appreciated the friendship of all.

He will be missed much, but on Sunday, May 7, his youngest great-grandson was born and named by his parents as Benjamin Lun-Shin Thomas. Lun-Shin's special and bright spirit will live on through this little great-grandchild and also through his own children, grand- and great-grand- alike. His dedicated love of family and his great example of living life fully across the world will remain in our hearts and minds forever.

Visitation will be from held from 5 to 8 p.m. Sunday, May 20, at the Renner-Wikoff Funeral Chapel, 1900 S. Philo Road, U. Memorial services will be held from 10 to 11:30 a.m. on Monday, May 21, at the Church of Jesus Christ of Latter-Day Saints chapel, 604 Windsor Road, C. Burial Services will follow immediately afterwards, from noon to 12:30 p.m. at Mount Hope Cemetery in Champaign. A luncheon will be held at the Church of Jesus Christ of Latter-Day Saints from 1 to 2 p.m.

If you wish, please send flowers to the funeral home. Alternately, in recognition of Dr. Wei's outstanding contributions in the food science field, a memorial scholarship fund will be established in the Department of Food Science and Human Nutrition at the University of Illinois. Memorial donations made payable to the University of Illinois Foundation can be directed to the College of ACES Office of Advancement, 166 Bevier Hall, 905 S. Goodwin Ave., Urbana, IL 61801.