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. 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, Dr. Yu’s group has contributed significantly to food antioxidant, food oxidation and antioxidation, and nutraceuticals and functional food chemistry.
Dr. Yu is a Fellow of the Institute of Food Technologists and a Fellow of 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 flours, and 2012 Distinguished Agricultural Aluminum Award from the College of Agriculture, Purdue University. She is a member of 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 the Journal of Agricultural and Food Chemistry, served as the associate editor for the 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 many news reports worldwide including CNN, ABC, NBC, and BBC.