学习和工作经历
2005.09-2009.06, 南京农业大学食品科技学院, 获学士学位
2009.08-2011.07, 美国伊利诺伊理工学院, 获硕士学位
2011.08-2016.05, 美国伊利诺伊大学香槟分校, 获博士学位
2016.11-2019.09, Kerry Inc.美国研发中心, 研究型科学家
2019.09-2021.06, Pharmavite LLC.美国研发中心，研究型科学家
2021.07-2022.04, 深圳鹿橙感知科技有限公司，首席技术官
2022.05-至今， 南开大学医学院, 副教授
学术与社会任职
1.北美食品科学技术大学会(IFT)碳水化合物研究组外联负责人 2017-2020
研究方向
1.食品物性分析及稳定性提升
2.感知机制及智能感官分析
3.特殊食品研发
主持科研项目
无
代表性论文与专利
代表性论文：
• Lu Y, & Fu T J.Performance of Commercial Colorimetric Assays for Quantitation of Total Soluble Protein in Thermally Treated Milk Samples. Food Analytical Methods,2020,13(6):1337-1345. • Lu Y, Gray DL, Yin L, Thomas L, and Schmidt S.Unraveling the wide variation in the thermal behavior of crystalline sucrose using an enhanced laboratory recrystallization method. Crystal Growth & Design,2018,18(2):1070-1081. |
• Lu Y, Thomas L, & Schmidt S.Differences in the thermal behavior of beet and cane sucrose sources. Journal of Food Engineering,2017,201:57-70. |
• Lu Y, Thomas L C, Jerrell J P, Cadwallader K R, & Schmidt S J. Investigating the thermal decomposition differences between beet and cane sucrose sources. Journal of Food Measurement and Characterization,2017,1-14. |
• Lu Y, Yin L, Gray D L, Thomas L C, & Schmidt S J.Impact of sucrose crystal composition and chemistry on its thermal behavior. Journal of Food Engineering,2017,214:193-208. |
• Zhou C, Wang J, Sun N, Tian J, Wang J, Lu Y, Wang P, Huang K, Che H. Allergenicity of recombinant human lactoferrin to an animal model Brown Norway rats. Food and agricultural immunology,2014,25(1):pp.34-48. |
国际会议发言：
•Lu Y, Ge H, Woshnak L, & Mitmesser S H. (2020). Proceedings of the 2020 SSP Conference on A comprehensive study of sensory and physical properties of citrus-flavored fish oil gummies. Savannah, Georgia. • Lu Y, Thomas L, Yin L, Gray D, Jerrell J J, Cadwallader K R, Schmidt S J. (2015). Proceedings of the 76th Annual Institute of Food Technologists on Impact of sucrose crystal composition and chemistry on its thermal behavior. Chicago, IL. |
• Lu Y, Lee J W, Thomas L, Jerrell J J, Cadwallader K R, Schmidt S J. (2014). Proceedings of the 75th Annual Institute of Food Technologists on Investigating Thermal Decomposition Differences between Beet and Cane Sugars Using HPLC. New Orleans, LA. |
• Lu Y, Lee J W, Thomas L, Schmidt S J. (2013). Differences in the thermal behavior of beet and cane sugars. Proceedings of the 74th Annual Institute of Food Technologists, Chicago, IL. |
• Lu Yand Fu T J. (2011). Evaluation of commercial ELISA test kits for detection of proteins in thermally processed milk. Proceedings of the 72nd Annual Institute of Food Technologists, New Orleans, LA. |
• Lu Y and Fu T J. (2011). Evaluation of commercial ELISA test kits for detection of milk proteins in cooking oil. Proceedings of the 100th Annual International Association for Food Protection, Milwaukee, WI. |
发明专利：
• Klatt J, Cooper R, Landorf A, Sheehany V M, Lu Y, Maegli J W. Natural anti-microbial combination in stable dry powdered form. Described in U.S. provisional application no. 62/570, 313, Publication date 2021-4-1, with Pub. No.: US20210092952A1.
• Pan L, Potineni R, Lu Y, Lee P, Muchena J K, Chee C. Composition and methods for preparing hemicellulose-rich extract from spend coffee ground. Described in U.S. provisional application no. 62/874,063. Publication date 2021/1/21 with Pub. No.: US 2021/0017299 A1.
荣誉和奖励
• 第 76 届北美食品科学技术大学会(IFT), 碳水化合物组研究论文决赛第一名
• 第 74 届北美食品科学技术大学会(IFT), 碳水化合物组研究论文决赛第二名
• 第 72 届北美食品科学技术大学会(IFT), 毒理学组研究论文决赛入围奖
• 伊利诺伊大学香槟分校杰出助教奖
• 国际农业荣誉学会 Gamma Sigma Delta 会员
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院437室 300350
电子邮件：yslu@nankai.edu.cn