Liangli (Lucy) Yu, Ph.D., Chief Advisor
Dr. Yu’s focus is food chemistry and enzymology, nutraceuticals and functional foods, and food analysis. At the present time, she is studying the oxidative stability of various cold pressed botanic oils at the university. Dr. Yu is also currently a consultant to Kellogg’s Company in Battle Creek, Michigan. She began her work at the University of Maryland in 2003 and, prior to that time, she was Assistant Professor, Department of Food Science and Human Nutrition at Colorado State University focusing then, too, on food chemistry, nutraceuticals, and food analysis from 1999 to 2003. She served in various graduate capacities at the University of Iowa and Purdue University from 1994 to 1999 and received her Ph.D. in food science/food chemistry from Purdue in 1999. Dr. Yu served as Principal Research Scientist and Director of R&D Center, Nantong Jissic Cosmetic Company Limited in China from 1993 through 1994 and as a faculty member of the Department of Organic Chemistry at China Pharmaceutical University from 1984 to 1993. She has numerous patents and has written many articles that have been published throughout the world.For more about Dr. Yu, see the University of Maryland, Science & Technology press release, Functional Food Research Wins Yu Young Scientist Award.