Name: Lijun You
Introduction: Associate Professor
School of Food Science and Engineering
Tel: 86-13631417220
E-mail: feyoulijun@scut.edu.cn
Education Background
2001.9~2005.7 Bachelor Degree (Food Science and Engineering), South China University of Technology, Vice Chairman of the Student Union of the School of Food Science and Engineering;
2005.9~2010.7 Ph.D (Food Science),South China University of Technology;
2009.2~2010.2 Visiting student in Cornell University;
Employment Summary
Assistant Professor (2010.8~2013.2): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou;
Associate Professor (2013.3~present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou;
Associate Director of Department of Food Science (2014.9~present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou;
Field of Research
1. The isolation and identification of polysaccharides and their antitumor, hypoglycemic and anti-UV radiation activities;
2. The structure-function relationship between proteins and polypeptides and their anticancer, antioxidant and anti-UV radiation effects.
3. Research on the mechanism of anticancer effect of functional ingredients of food.
Current Research Projects
1. Mechanisms of the degradation effect of matrix collagen in UV-radiation skin by alga polysaccharides, Nature Science Foundation of Guangdong Province, 2015-2018;
2. Guangdong Special Support Program (No. 2015TQ01N670), 2016-2019；
3. Mechanisms of anti-UV radiation effect of Gracilaria lemaneiformis polysaccharides and their structure-activity relationship, Pearl River S&T Nova Program of Guangzhou (No. 201610010096), 2016-2019;
Professional Activities
1. Institute of Food Technologists (IFT), Member
2. The International Society for Nutraceuticals and Functional Foods (ISNFF), Member
Courses Offered
1. “Advance in Functional Foods and Nutraceuticals (in English)” for Ph.D students majoring in Food Science;
2. “Life Cycle Nutrition (in Chinese)” for undergraduate student majoring in Food Science;
3. Food Nutrition and Safety (in Chinese) for undergraduate student majoring in Food Science.
