Baoru Yang

Professor Baoru Yang serves as Professor of Food Sciences and Vice Dean (Research) at the Faculty of Science and Engineering, University of Turku, Finland. She leads the Food Chemistry and Food Development Unit and oversees international cooperation, doctoral education, and societal interactions. She coordinates the Finnish-Chinese Network of Excellence in Food Quality and Safety and directs the Finnish-Chinese Center for Berry Research.

Education:

• PhD in Food Chemistry, University of Turku, Finland
• MSc in Molecular Biology and Biotechnology, University of Turku, Finland
• MSc in Agronomy, Beijing Agricultural University (China Agricultural University), China
• BSc in Agronomy, Beijing Agricultural University (China Agricultural University), China

Her research centers on lipid biochemistry, polyphenol chemistry, and food metabolomics, with emphasis on sensory properties and health effects of food compounds. She employs advanced chromatography, mass spectrometry, and NMR techniques in targeted and non-targeted metabolomics. Current work focuses on sustainable utilization of terrestrial, forest, and marine resources for food development, examining how growth environments impact crop composition and nutritional quality.

Her 2025 publications reveal strong analytical trends in lipid regioisomer analysis, polyphenol stability in processed foods, and metabolomics profiling of fruits/beverages. Studies span lipid oxidation mechanisms, nanoparticle delivery systems for bioactive compounds, and geographical impacts on food composition, demonstrating methodological innovation in food chemistry and cross-cultural beverage comparisons.

Professor Yang has supervised students in Food Chemistry and Food Development programs (MSc/PhD) and led major international research projects with industrial partners. Her prior decade-long industry experience in Finnish and Chinese food companies informs her collaborative approach to applied research.

She heads the Food Chemistry and Food Development Unit at University of Turku and directs the Finnish-Chinese Center for Berry Research, driving collaborative studies on berry composition, quality, and health effects between Nordic and Asian institutions.