Dr. Lingyan Kong
Dr. Kong earned his Ph.D. in Food Science from the Pennsylvania State University in 2012, and bachelor’s degree in Food Science and Engineering from the China Agricultural University in 2007. Before he joined the University of Alabama, Dr. Kong worked as a postdoctoral scholar at Penn State and the USDA-ARS soft wheat quality lab. Dr. Kong’s research interests are to understand the structure-function relationships in food carbohydrates, and to develop food materials of unique structures and properties for improving food quality and nutritional benefits. His current research projects include the nano-encapsulation of dietary bioactive compounds by starch-guest inclusion complexes, and their digestibility and release behavior. Dr. Kong has also been conducting interdisciplinary and collaborative research that integrates knowledge from food science, nutrition, physical chemistry, and materials science. His research work has been published in journals such as Food Hydrocolloids, Carbohydrate Polymers, Biomacromolecules and Journal of Physical Chemistry B. Dr. Kong will be teaching Food Science and Introduction to Human Nutrition in the coming academic year.