Lijun You | Food Science | Best Academic Researcher Award | 13350

Published on by Research Awards

Prof. Lijun You | Food Science | Best Academic Researcher Award 

Prof. Lijun You, Food Science and Nutrition, China

Prof. Lijun You is a distinguished Professor at the School of Food Science and Engineering, South China University of Technology, China. With a Ph.D. in Food Science and advanced research experience from Cornell University, she leads cutting-edge studies in polysaccharide degradation, structural characterization, and their biological activities, including anti-inflammatory and gut microbiota modulation effects. She has published over 160 scientific papers, holds an H-index of 51, and has received more than 7,600 citations. Her recent focus includes polysaccharide-based hydrogels for wound healing, making her a prominent figure in food science and nutritional biomedicine.

Profile

Scopus

🌱 Early Academic Pursuits

Prof. Dr. Lijun You began his academic journey with a Bachelor of Science (B.S.) degree from the South China University of Technology (SCUT) in 2005. With a clear passion for food science and engineering, he pursued his doctoral studies at the same institution, completing his Ph.D. in Food Science in 2010. His formative academic years were marked by diligence and intellectual curiosity, which laid a strong foundation for his future research contributions. During his Ph.D., he also broadened his academic horizon internationally, spending a year as a non-degree student at Cornell University (2009–2010), one of the top agricultural and life sciences institutions globally.

👨‍🔬 Professional Endeavors

Following his Ph.D., Dr. Lijun You rapidly progressed through academic ranks at SCUT, ultimately becoming a Professor in the School of Food Science and Engineering in 2020. Prior to his full professorship, he served as the Department Director of the Department of Food Science since 2016, a role that underscores his leadership and administrative capabilities. At SCUT, he has been instrumental in developing advanced curricula, mentoring graduate students, and spearheading departmental research initiatives. His leadership continues to strengthen SCUT’s reputation as a hub for innovation in food science.

🔬 Contributions and Research Focus

Dr. Lijun You’s research contributions are prolific and impactful. With over 163 publications, an H-index of 51, and more than 7,600 citations, his work has reached international academic and industrial communities.

His core research areas include:

  1. Degradation of Seaweed Polysaccharides – Unraveling the mechanisms and environmental factors affecting polysaccharide stability.

  2. Structural Characterization of Polysaccharides – Exploring the molecular architecture of complex carbohydrates and their implications for health and materials science.

  3. Biological Activities of Polysaccharides – Demonstrating therapeutic potentials such as anti-photoaging, anti-inflammatory properties, and their modulatory effects on gut microbiota.

  4. Polysaccharide-based Hydrogels – Engineering biocompatible materials with wound healing properties and applications in biomedicine.

His interdisciplinary approach bridges food science, biochemistry, and material science, resulting in innovations that impact both health and industry.

🏅 Accolades and Recognition

Dr. You’s remarkable publication record on Scopus reflects his status as a leading expert in his field. The consistently high citation count is a testament to the relevance and influence of his research. Although specific awards were not listed, his progression to a full professorship and department directorship at one of China’s top universities is indicative of institutional and peer recognition. His international experience at Cornell University also speaks to his academic caliber and global engagement.

🌍 Impact and Influence

Through his research on bioactive polysaccharides, Dr. You has significantly advanced understanding in nutritional science, chronic disease prevention, and functional foods. His work contributes to sustainable health solutions, especially in a world increasingly seeking natural alternatives for therapy and wellness. His studies on gut microbiota regulation have implications for personalized nutrition and microbiome-related therapies, a fast-emerging field in modern health science.

He has influenced students, collaborators, and the broader scientific community, not just in China but globally, through his publications, international collaborations, and conference presentations.

🌟 Legacy and Future Contributions

As an academic leader and innovator, Prof. Dr. Lijun You is building a legacy of integrity, innovation, and mentorship. He continues to train the next generation of scientists in advanced food biotechnology and bioactive compound research. His future work is expected to delve deeper into sustainable bio-materials, gut-brain axis interactions, and precision food engineering.

With evolving global health concerns and the growing demand for bio-based solutions, Dr. You’s research is poised to make enduring contributions to public health, food innovation, and medical applications.

Publication top Notes

Stability of Fatty Acids, Tocopherols, and Carotenoids of Sea Buckthorn Oil Encapsulated by Spray Drying Using Different Carrier Materials

Author: P., Čulina, Patricija, S., Balbino, Sandra, D., Vitali Cepo, Dubravka, … L., You, Lijun, S., Pedisić, Sandra

Journal: Applied Sciences 

Year: 2025

The isolation, structure characterizations and anti-photoaging activities of sulfated polysaccharides isolated from Sargassum fusiforme

Author: S., Chang, Shiyuan, Y., Chen, Yifan, H., Qiu, Huamai, … L., You, Lijun, P.C.K., Cheung, Peter Chi Keung

Journal: Chemical and Biological Technologies in Agriculture, 

Year: 2024

Comparative Analysis of Gracilaria chouae Polysaccharides Derived from Different Geographical Regions: Focusing on Their Chemical Composition, Rheological Properties, and Gel Characteristics

Author: X., Li, Xiong, W., Yao, Wanzi, C., Hu, Cebin, … L., You, Lijun, J., Mao, Jian

Journal: Gels, 

Year: 2024

Chao Tan | Food Science | Best Researcher Award | 13311

Published on by Research Awards

Assoc. Prof. Dr. Chao Tan | Food Science | Best Researcher Award

Assoc. Prof. Dr. Chao Tan, College of Food Science and Technology, Yunnan Agricultural University, China

Dr. Chao Tan, Associate Professor at the College of Food Science and Technology, Yunnan Agricultural University, specializes in food science, agricultural product processing, and the innovation of functional foods. His research focuses on the bioactivity of functional food ingredients, traditional fermented food processes, and the high-value utilization of agricultural by-products. Dr. Tan has led over 10 research projects, including those funded by the National Natural Science Foundation and the Key Research and Development Program of Yunnan Province. With over 50 academic publications and 10 invention patents, he is deeply committed to advancing food science through collaboration with industry, fostering technological advancements in local food industries.

Profile

Scopus

Early Academic Pursuits 📚

Dr. Chao Tan began his academic journey with a strong foundation in food science and agricultural product processing. His early academic pursuits were deeply rooted in the understanding of food systems, agricultural innovations, and the potential for improving food quality and production. During his studies, Dr. Tan developed an interest in functional food ingredients, which later became one of his core research areas. This interest spurred him to pursue further studies and research, equipping him with the knowledge and skills necessary to tackle the challenges of modern food science.

Dr. Tan’s educational background laid a strong foundation for his future research endeavors. By combining agricultural science with modern technological innovations, he was able to explore ways in which traditional food processing methods could be optimized, particularly in fermented food production. His early academic efforts were pivotal in shaping his approach to integrating traditional knowledge with cutting-edge science.

Professional Endeavors 🔬

After completing his formal education, Dr. Tan took on a role at Yunnan Agricultural University, where he currently serves as an Associate Professor in the College of Food Science and Technology. His professional journey has been characterized by a deep commitment to research, collaboration, and education. Dr. Tan has led numerous research projects, both independently and as a part of collaborative efforts, exploring the intersections of food science, agriculture, and technology.

One of the hallmarks of Dr. Tan’s career is his ability to bridge the gap between academia and industry. By collaborating with various enterprises, he has played a critical role in advancing food product innovation, helping transform research outcomes into practical solutions for the agricultural and food industries. His approach to working with local food producers has had a significant impact on the development of novel food products, facilitating technological upgrades in local characteristic industries, especially within the province of Yunnan.

Contributions and Research Focus 🌱

Dr. Tan’s research spans a range of topics, with a particular emphasis on functional foods, fermented food processing, and high-value utilization of agricultural by-products. He has been instrumental in investigating the bioactivities of functional ingredients, specifically in the context of probiotic fermentation and its impact on food quality. One of his notable projects involved the fermentation of coffee beans using probiotics, which has gained attention for its potential to enhance coffee flavor and quality while promoting health benefits.

Another significant area of Dr. Tan’s research is his work on traditional fermented food processes. By investigating new and innovative methods for fermenting foods, Dr. Tan has contributed to the modernization of these age-old techniques, making them more efficient and accessible to the wider food industry. His research has focused not only on the scientific aspects of fermentation but also on its sensory, physicochemical, and nutritional properties.

Additionally, Dr. Tan’s work on the high-value utilization of by-products has shown the potential of turning food waste into valuable resources. Through his research, he has demonstrated how agricultural by-products can be repurposed for use in functional foods, addressing sustainability challenges within the food industry.

Accolades and Recognition 🏅

Dr. Tan’s contributions to food science and agricultural research have not gone unnoticed. His innovative work has earned him recognition both nationally and internationally. He has published over 50 academic papers, many of which have been featured in prestigious journals in the field of food science. His research on probiotic fermentation and its impact on food quality has been particularly influential, with numerous citations acknowledging his groundbreaking findings.

In addition to his publications, Dr. Tan has also been awarded two Yunnan Provincial Science and Technology Progress Awards, a testament to the practical impact of his research on the local food industry. His work has contributed to the technological advancement of the food processing industry in the region, demonstrating his role as a catalyst for change within the industry.

Publication Top Notes

Exploring the Dual Effects of Coffee Water Extract on Osteoclastogenesis and Osteoblastogenic Mechanisms: In Vitro and In Vivo Insights

Author: Yue Miao, Shuwen Lei, Chunyan Zhao, Lei Zhao, Qingfei Zou, Qiuping Wang, Chao Tan, Chunxiu Peng,  Jiashun Gong

Journal: Food Science and Human Wellness

Year: 2024

Theabrownin ameliorated lipid accumulation via modulating circadian rhythms in oleic acid-induced HepG2 cells

Author: C., Zhao, Chunyan, L., Zhao, Lei, Z., Li, Zelin, … C., Peng, Chunxiu, J., Gong, Jiashun
Journal: Functional Foods
Year: 2024