Li Li
 
time: 2015-07-20

Name:Li Li
Introduction:


Associate Professor, School of Food Science and Engineering
Tel: 86-20-87114262
Fax: 86-020-87114263
E-mail: lili@scut.edu.cn


Education Background
2008.1-2009.2:Visiting scholar in the Department of Food Science at Cornell University, Ithaca, New York, U.S.A
1996.9-1999.12:Ph. D in Biochemistry, Hunan Agricultural University, Changsha, P. R. China
1981.9–1985.7:Bachelor in Agriculture, Hunan Agricultural University, Changsha, P. R. China

 

Field of Research
Fermented soy bean food including the protein hydrolyzing enzymes of Mucor, the flavour of soy bean hydrolysates and fermented soy bean curd, the soy bean yogurt and soy bean cheese fermented by probiotic.

 

Current Research Projects
1. “Studies on technology of probiotics fermented soybean yogurt” supported by Guangzhou Science and Technology Foundation, PR China. 2009-20011
2. “Studies on Actinomucor elegans peptidase system and key debittering enzyme” supported by Natural Science Foundation of China. 2007-2010
   
   

Courses Offered
  “Food Toxicology” course for graduate student and undergraduate student.

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