| Name | Li Li |
|---|---|
| University | Zhejiang University |
| Country | China |
| Position | Editorial board member |
Dr. Li Li serves as a young scientist assigned to the College of Biosystems Engineering and Food Science, Zhejiang University, China. Dr. Li develops, evaluates, validates, and transfers the food preservative and processing intervention technologies (such as controlled and modified atmospheres) to enhance the physiological and flavor quality of fresh fruits and vegetables. Dr. Li works in the area of food proteomics and transcriptomics, develops/elucidates the food metabolic networks, and evaluates the proteome and transcriptome in response to abiotic stress stimuli (such as temperature, humidity, exogenous gas). Dr. Li investigates all aspects of quality traits (appearance, texture, nutritional, chemical and sensorial quality) and develops innovative approaches to minimize postharvest loss of fresh products.
Accomplishments:
Dr. Li has authored and co-authored over 60 scientific publications, which consist of over 40 peer?reviewed research articles to date. Dr. Li has been obtained 13 Ministerial and Provincial-Level Science and Technology Awards and she has presided/participated in 25 research projects in the last eight years. Dr. Li and her team members have applied 16 Chinese and International patents. Dr. Li has established an internationally recognized research program in the area of fruit postharvest and has made several high impact contributions to the field of the research.
Dr. Li obtained the funding from National Natural Science Foundation of China (NSFC), Natural Science Foundation of Zhejiang Province, and the China Postdoctoral Science Foundation.
