Ying Lu is currently working as an associate professor at the College of Food Science and Technology of Shanghai Ocean University, China. She received her PhD in 2005 from Tokyo University of Marine Science and Technology, Japan. Her research interests focus on the application of nanotechnology in food safety detection, food allergen and food quality improvement.
Ying Lu is currently working as an associate professor at the College of Food Science and Technology of Shanghai Ocean University, China. She received her PhD in 2005 from Tokyo University of Marine Science and Technology, Japan. Her research interests focus on the application of nanotechnology in food safety detection, food allergen and food quality improvement.