报告人：俞良莉 教授

时间：2014年5月23日（星期五）下午15:00

地点：青山湖校区(北区)食品国家重点实验室401报告厅

欢迎广大师生参加！

报告人简介:

Dr. Liangli (Lucy) Yu is a Professor in the Department of Nutrition and Food Science at the University of Maryland, College Park, Maryland; She also served as a ‘Zhi-Yuan’ Chair professor in the School of Agriculture and Biology at Shanghai Jiao Tong University during the period of time when she reduced her FTE at UMD. Her research focuses on food safety chemistry, and the chemistry and biochemistry of nutraceuticals and functional foods. Dr. Yu is a leading food chemist in non-targeted detection of food chemical hazards, food adulteration detection, the chemical mechanisms involved in toxicant formation during food processing, and molecular and cellular food toxicology. In addition, her group has contributed significantly in food antioxidant, food oxidation and antioxidation, and nutraceuticals and functional food chemistry. Dr. Yu received her PhD in Food Science/Food Chemistry from Purdue University. She also has received a MS in Medicinal Chemistry and a BS in Pharmaceutical Chemistry from the China Pharmaceutical University, Nanjing, China. Dr. Yu has more than 140 research articles published/accepted in refereed scientific journals, along with 13 book chapters and many invited talks and conference presentations. She has also (co)edited a text book on organic chemistry, a monograph on wheat antioxidants, and a monograph on cereals and pulses: nutraceutical properties and health benefits. Dr. Yu is a Fellow for the Institute of Food Technologists and a Fellow for the American Chemical Society, Agricultural and Food Chemistry Division. She received several scholarly awards including the 2006 Young Scientist Award from the American Chemical Society, Agricultural and Food Chemistry Division for her contribution in research and development of nutraceuticals and functional foods, and the 2008 Young Scientist Research Award from the American Oil Chemist Society for her contribution in value-added specialty edible seed oils and flours, and a 2012 Distinguished Alumina Award from the College of Agriculture, Purdue University. She is a member on the Food Ingredients Expert Committee and the Food Ingredient Intentional Adulterants Expert Panel for the Food Chemical Codex of US Pharmacopeia. She serves as an Associate Editor for Journal of Agricultural and Food Chemistry, served as an Associate Editor for LWT-Food Science and Technology and Journal of Food Science, and is an Editorial Board Member for Food Chemistry and LWT-Food Science and Technology. Her research has been reported in thousands of news reports worldwide including CNN, ABC, NBC, and BBC.