报告题目：Developing Functionally Enhanced Pea Proteins as Innovative Food Ingredients
报 告 人：Dr. Yonghui Li
报告时间：2023年7月11日15:00
报告地点：食品学院A215会议室
报告人简介：
Dr. Yonghui Li is an Associate Professor of Grain Chemistry and the Director of the Wheat Quality Lab at Kansas State University. He also serves as a graduate faculty member of the Food Science Institute at K-State. Dr. Li’s research focuses on the structure, chemistry, modification, and functionality of grain proteins and bioactive peptides with the aim of developing high-quality, functional grain-based foods, ingredients, and nutraceuticals. He and his team employ and integrate wet chemistry, engineering principles, computational simulation, and applied machine learning to deepen the knowledge and advance the research on proteins and peptides. Since joining the faculty in 2016, Dr. Li has received over $4.2 million in research funding, with $3.3 million awarded as the lead PI, from sources such as the USDA, Kansas grain commissions, and the grain and food industries. Dr. Li has published 110 journal articles, 130 presentations, 3 book chapters, and 2 patents. He is an associate editor for both Journal of Food Science and Cereal Chemistry and serves on the editorial boards of multiple international journals.
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食品科学与工程学院
2023年7月7日
