معرفی
Dr. Yonghui Li is an Associate Professor and Graduate Program Director in the Department of Grain Science and Industry at Kansas State University. He directs the Wheat Quality Lab and teaches courses including Grain Analysis Techniques (GRSC 405), Grain Protein Chemistry & Technology (GRSC 850), and Graduate Seminar (GRSC 920).
He holds a bachelor's degree in Chemical Engineering and a master's in Biosystem Engineering from Zhejiang University, China, followed by a Ph.D. in Grain Science from Kansas State University.
Li's research integrates chemistry, machine learning, and engineering to advance grain protein functionality, bioactive peptides, and sustainable food systems. Key themes include:
- Protein structure-modification relationships
- AI-driven quality prediction in cereals
- Non-thermal processing technologies
- Functional ingredient design for health benefits
His 2024–2025 publications demonstrate a strong focus on computational methods (e.g., deep learning for peptide bioactivity) and applied food science (e.g., extrusion texturization, allergen reduction).
Li has secured $4.5M as lead PI and $1.9M as co-PI from USDA, NSF, and industry partners. He co-developed seven wheat varieties and manages the Wheat Quality Lab, supporting grain innovation.
