Dr. Lingyan Kong
The research interests of Dr. Kong research group are to understand the structure-function relationships in food biopolymers at the molecular, microscopic and macroscopic levels, and to develop food materials of unique structures and properties for improving food quality and nutritional benefits. We value interdisciplinary and collaborative research projects that integrate knowledge from food science, nutrition, physical chemistry, and materials science. Our in-depth inquiry in the field of food science and nutrition should ultimately aim at finding solutions for a safe, nutritious, and affordable food supply that enhances quality of life and human health.
We are looking for enthusiastic undergraduate, graduate students and visiting students/scholars to join our group.