Dr. Liang Llu has a position as an Associate Professor and is currently working at the College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China. He holds a Bachelor of Engineering degree in Food Science and Engineering from Shandong Agricultural University, a Master of Engineering degree in Food Science from Huazhong Agricultural University, and a Doctor of Medicine degree in Nutrition and Food Hygiene from Tongji Medical College of Huazhong University of Science and Technology. He was a Teaching Assistant, Lecturer, and Associate Professor at the School of Food Science and Engineering, Wuhan University of Technology, and a visiting scholar at the Department of Nutrition, University of Tennessee, USA. His research interests lie in food nutrient function, metabolism, and health research. He teaches undergraduate courses such as “Principles of Food Engineering” and “Food Factory Design”. He has presided over the National Natural Science Foundation, Shandong Natural Science Foundation, and Qingdao Agricultural University High-level Talent Research Fund. He has participated in the National Key R&D Program and the National Grain Administration’s grain public welfare industry research project. He has won the first and second prizes for course teaching quality at Wuhan University of Technology many times, as well as the second prize for graduation design (thesis) instructor at Wuhan University of Technology.
Short Biography
Dr. Liang Llu has a position as an Associate Professor and is currently working at the College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China. He holds a Bachelor of Engineering degree in Food Science and Engineering from Shandong Agricultural University, a Master of Engineering degree in Food Science from Huazhong Agricultural University, and a Doctor of Medicine degree in Nutrition and Food Hygiene from Tongji Medical College of Huazhong University of Science and Technology. He was a Teaching Assistant, Lecturer, and Associate Professor at the School of Food Science and Engineering, Wuhan University of Technology, and a visiting scholar at the Department of Nutrition, University of Tennessee, USA. His research interests lie in food nutrient function, metabolism, and health research. He teaches undergraduate courses such as “Principles of Food Engineering” and “Food Factory Design”. He has presided over the National Natural Science Foundation, Shandong Natural Science Foundation, and Qingdao Agricultural University High-level Talent Research Fund. He has participated in the National Key R&D Program and the National Grain Administration’s grain public welfare industry research project. He has won the first and second prizes for course teaching quality at Wuhan University of Technology many times, as well as the second prize for graduation design (thesis) instructor at Wuhan University of Technology.
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