معرفی
Peiyi Shen is a Lecturer and Chief Undergraduate Advisor in the Department of Food Science at the University of Massachusetts Amherst. Their research focuses on food bioactives, gut microbiota modulation, and functional food development. Shen's work integrates food chemistry, nutritional biology, and biotechnology to explore novel approaches in obesity research, aging mechanisms, and probiotic delivery systems. They utilize C. elegans as a primary model organism for studying food bioactive impacts on healthspan and disease processes.
Key research areas include dietary interventions using marine algae, plant polyphenols, and fermented products to modulate gut health and inflammatory responses. Shen has pioneered studies on nanoemulsion-based delivery systems for enhancing bioavailability of nutraceuticals, as well as thermal processing effects on food matrix structures. Their work also addresses challenges in protein functionality through enzymatic and physical modification techniques.
Recent studies highlight the anti-inflammatory effects of Laminaria japonica in colitis models, the role of tea polysaccharides in probiotic encapsulation, and the obesity-mitigating potential of cranberry and berry phenolics in C. elegans. This multidisciplinary approach bridges fundamental food science with translational health applications.
