Lecture Announcement

Speaker:

Dr. Liangli Yu

Professor, the University of Maryland (USA)

Title: Science-based Nutraceutical and Functional Food Development

Time: May 26th, 2025, 9:00 a.m.

Venue: The First Conference Hall, Conference Center.

Introduction: Professor Yu, a Distinguished University Professor, specializes in molecular and cellular mechanisms of functional foods, food safety chemistry, bioactive food components, and food contaminants. She has authored 5 books, contributed to 18 book chapters, published over 300 peer-reviewed papers (with an H-index above 80), and holds 3 patents (2 U.S., 1 European). Her accolades include the AOCS Young Scientist Research Award, ACS Agricultural and Food Chemistry Division Early Career Award, German Society for Lipid Science Research Award, and Purdue University Alumni Excellence Award in Agriculture. Currently serving as Associate Editor for the Journal of Agricultural and Food Chemistry and editorial board member for multiple journals, she has previously held editorial roles at Food Chemistry and Annual Review of Food Science and Technology . With over 10 research projects funded by agencies such as the USDA and NSF, her work has been widely reported by international media outlets like CNN, ABC, NBC, and BBC.

Welcome!

(School of Food and Biological Engineering)

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