Bing Li

Bing Li is a Professor in the School of Food Science and Engineering at South China University of Technology, China, and concurrently serves as a Visiting Scholar at the Linhardt Research Labs and Center for Biotechnology and Interdisciplinary Studies at Rensselaer Polytechnic Institute, Troy, NY. His research focuses on understanding and mitigating harmful glycation products formed during the Maillard reaction in food, as well as isolating and characterizing bioactive polysaccharides and peptides, and analyzing lipid/polysaccharide structural changes during food processing.

• Education:
• Ph.D. in Saccharide Engineering (South China University of Technology, 1999–2004)
• M.S. in Agriculture and Food Engineering (National University of Ireland, 2000–2001)
• M.S. in Saccharide Engineering (South China University of Technology, 1994–1997)

Dr. Li’s work bridges food chemistry and biotechnology, with applications in food safety and functional food development. His affiliations include the Linhardt Research Labs and the Center for Biotechnology and Interdisciplinary Studies, where he collaborates on advanced food processing methodologies. Contact: lcbingli@scut.edu.cn | Lab Address: 110 8th St., BT 4211, Troy, NY 12180.