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, Food Chemistry, Carbohydrate Polymers, Biomacromolecules, Journal of Physical Chemistry B, and Critical Reviews in Food Science and Nutrition. Dr. Kong is an Associate Editor of the journals Journal of Future Foods and Food Frontiers, and is on the editorial board of the journals Food Science and Human Wellness, International Journal of Biological Macromolecules, Journal of Agriculture and Food Research, Foods, Frontiers in Nutrition, Frontiers in Sustainable Food Systems. Dr. Kong has been teaching NHM 101 Introduction to Human Nutrition, NHM 250 Food Preparation, NHM 253 Food Science, NHM 454 Experimental and Functional Food Science, NHM 509 Research Methods in Nutrition, and NHM 691 Grant Writing for Translational Nutrition Research.
Curriculum Vitae (Updated Jan 2024)
Curriculum Vitae (Updated Jan 2024)
