Dr. Yanlei Li | Food Chemistry | Professor at Mechanical and Electronic Engineering College, Beijing Polytechnic College , China
Yanlei Li (李岩磊) is a researcher specializing in rapid and non-destructive food testing technologies. He is currently a host at the National Natural Science Foundation of China and is affiliated with the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences. Additionally, he serves as an off-campus master’s degree tutor at the College of Food Science and Technology, Hebei Agricultural University. His research focuses on food safety, food authenticity, and novel food testing methods, including near-infrared spectroscopy, mathematical modeling, and laser technology. He has made significant contributions to developing rapid and reliable food assessment techniques, particularly for meat quality evaluation and fruit disease detection. With numerous publications in high-impact journals, he is recognized for his pioneering work in applying optical and airflow-based technologies to food analysis. His innovative approaches contribute to ensuring food safety and quality in modern food industries.
Professional Profile :
Scopus
Summary of Suitability for Award:
Dr. Yanlei Li stands out as a highly suitable candidate for the “Best Researcher Award” based on his impressive track record in innovative food science research, especially in the area of rapid and non-destructive testing technologies. With affiliations to prestigious institutions such as the Chinese Academy of Agricultural Sciences and the National Natural Science Foundation of China, he has contributed significantly to food safety, authenticity, and quality assurance. His research portfolio includes pioneering work using near-infrared spectroscopy, airflow and laser techniques, and viscoelastic modeling, applied effectively to meat and fruit quality assessment. Dr. Li has published extensively in international peer-reviewed journals, demonstrating both depth and innovation in his field. He also plays a crucial mentorship role for postgraduate students and has built interdisciplinary bridges between food science, engineering, and analytical chemistry. Dr. Yanlei Li is an exceptionally qualified and deserving nominee for the “Best Researcher Award”. His cutting-edge, application-oriented research, publication excellence, and academic leadership mark him as a top-tier researcher making a substantial impact in the field of food science and technology. He exemplifies the ideals of this award by advancing science with societal relevance and international visibility.
🎓Education:
Yanlei Li has pursued advanced studies in food science and technology, specializing in innovative analytical techniques for food safety and quality assessment. He earned his degrees from top institutions in China, where he gained expertise in spectroscopy, food authenticity analysis, and mathematical modeling. His academic journey provided a strong foundation in food chemistry, physics, and emerging technologies for non-destructive food testing. Through his research, he has developed novel methodologies for evaluating meat freshness, fruit diseases, and other food attributes. His commitment to interdisciplinary approaches has enabled him to integrate laser technology, airflow analysis, and optical methods into food quality assessment. As a mentor and educator, he continues to guide students in applying scientific principles to real-world food industry challenges. His academic background and research experience have positioned him as a leading expert in rapid food testing and safety assurance.
🏢Work Experience:
Yanlei Li has extensive experience in food science research, particularly in developing rapid and non-destructive testing techniques. He is currently associated with the National Natural Science Foundation of China as a research host. He also works at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, where he contributes to cutting-edge food analysis methods. Additionally, he serves as an off-campus master’s tutor at Hebei Agricultural University, mentoring students in food science and technology. Throughout his career, he has collaborated with experts in spectroscopy, airflow technology, and food authenticity. His work involves designing advanced analytical tools to assess food quality, including the application of optical systems, laser technology, and mathematical modeling. His contributions have significantly enhanced the efficiency and accuracy of food testing, benefiting both research institutions and the food industry.
🏅Awards:
Yanlei Li has received numerous recognitions for his contributions to food science and technology. He has been awarded research grants from prestigious organizations, including the National Natural Science Foundation of China. His innovative work in non-destructive food testing has been acknowledged at international conferences and in leading scientific journals. He has been honored for his outstanding publications in food safety and spectroscopy-based analysis. His research on meat quality evaluation using optical systems has gained significant recognition in the scientific community. Additionally, he has been invited as a reviewer for renowned food science journals, highlighting his expertise in rapid food assessment methods. His contributions to developing novel detection techniques have earned him accolades from academic institutions and industry partners. Through his dedication to advancing food safety and quality assurance, he continues to receive commendations for his impactful research.
🔬Research Focus:
Yanlei Li’s research primarily revolves around developing rapid and non-destructive testing techniques for food quality assessment. He specializes in food safety, food authenticity, and innovative food analysis methods. His work integrates near-infrared spectroscopy, laser technology, and airflow analysis to enhance food quality evaluation. He has pioneered mathematical modeling approaches to predict food attributes, including meat freshness and fruit disease detection. His research extends to novel extraction techniques, improving efficiency in food analysis. His expertise also includes viscoelastic modeling for evaluating food texture and composition. He focuses on applying optical systems for real-time food assessment, reducing the need for invasive testing. His interdisciplinary approach combines engineering, chemistry, and physics to create advanced food testing solutions. His innovations contribute to improving food safety standards and developing practical applications for industrial food monitoring.
Publication Top Notes:
“New Techniques of Meat Quality Assessment for Detecting Meat Texture”
“Rapid Detection of Adulteration in Minced Lamb Meat Using Vis-NIR Reflectance Spectroscopy”
“Potential of Two-Dimensional Correlation-Based Dual-Band Visible/Near Infrared Spectroscopy to Predict Total Volatile Basic Nitrogen Content in Meat”.