Lu Yingjian, Professor of the School of Food Science and Engineering, Nanjing University of Finance and Economics, doctoral supervisor, associate editor of the international SCI magazine "Food Science & Nutrition" (IF=1.80), chief of the National Key Research and Development Program Food Safety Key Special Project, Jiangsu Distinguished Professor, Director of Food Microbiology Committee of Jiangsu Microbiology Society.

Website: https://www.x-mol.com/people/luyingjian

E-mail: yingjianlu@nufe.edu.cn; yjlu@umd.edu

Education and work experience:

2018/09-present Nanjing University of Finance and Economics, School of Food Science and Engineering, Professor

2018/07-2018/08, Associate Researcher, Oak Ridge National Laboratory, USA

2016/01 – 2018/06 University of Maryland/U.S. Department of Agriculture Agricultural Research Center, Associate Researcher

2014/09 – 2015/12 University of Maryland/U.S. Department of Agriculture Center for Human Nutrition and Health, Research Assistant

2011/09-2014/08 University of Maryland, College Park, Department of Nutrition and Food Science, PhD

2008/09-2011/08 University of Delaware, Department of Food Science, Master

2004/09-2008/08 Nanjing University of Technology, School of Food and Light Industry, Bachelor

Research direction:

(1) Nutrition and metabolic regulation: study the mechanism of dietary nutrients and functional factors to prevent metabolic syndrome at the molecular, cellular and overall levels, and provide theoretical and technical support for the early prevention of nutrition-related chronic diseases and nutritional intervention;

(2) Food functional factors and industrialization: the discovery and structural analysis of new food functional factors; the enrichment of food functional factors and the systematic evaluation of biological activities; synthetic biology research on the use of microorganisms to produce plant-derived functional factors; research and development of applications with value functional food to prevent metabolic syndrome;

(3) Food quality and safety: research and development of food-grade microbial-derived antibacterial substances; development of high-throughput rapid detection and analysis technology for food nutrition and metabolic biomarkers and food safety hazard factors; food safety risk assessment.

Reward for scientific research achievements and social part-time jobs:

In recent years, Prof. Lu has presided over 1 food safety special project (16.11 million) of the 13th Five-Year National Key R&D Program, 2 projects of the China-Canada Joint Laboratory Open Fund of the Ministry of Science and Technology, the Distinguished Professor Project of the Education Department of Jiangsu Province, and the US Department of Agriculture and the US Food and Drug Administration More than 10 major scientific research projects such as various types; won the Outstanding Youth Best Team Award of the China Biotechnology Innovation Conference of the Ministry of Science and Technology, and the University of Maryland's Best Teacher Award; published more than 70 SCI papers (published as the first author or corresponding author 38), submitted 15 abstracts to the international conference, and was selected as the conference speaker 6 times, participated in the compilation of 1 English monograph of the American Chemical Society (ACS); served as the review expert of the National Natural Science Foundation of China, the director of the Jiangsu Microbiological Society, and the Jiangsu Province Council member of the Society of Agriculture, member of the Standing Committee of the Youth Committee of the Nanjing Federation of Overseas Chinese, and member of the Nanjing Key Industries Industry Service Team for the Shortage of Talents, etc.

Academic:

Associate Editor of SCI Magazine "Food Science & Nutrition" (IF=1.80)

Guest Editor of SCI Magazine "Molecules" (IF=3.27) Special Issue

Executive editorial board member of SCI magazine "Food Bioprocess and Technology" (IF=3.36)

Serve as special reviewers for many top journals such as Nature Communication and Journal of Biological Chemistry.

Teaching:

Lectures on "Modern Food Processing and Technology" in English.

Articles published by the first author or corresponding author in the past five years:

(1) Tian, S., Li, X., Wang, Y., Lu.,Y.* (2020). Microwave cooking increases sulforaphane level in broccoli. Food Science and Nutrition. 3.

(2) Tang, C., Meng, F., Pang, X., Chen, M., Zhou, L., Lu, Z., Lu., Y.* (2020). Protective effects of Lactobacillus acidophilus NX2- 6 against oleic acid-induced steatosis, mitochondrial dysfunction, endoplasmic reticulum stress and inflammatory responses. Journal of Functional Foods, 74, 104206.

(3) Meng, F., Zhu, X., Zhao, H., Lu, F., Lu. Y*., Lu., Z. (2020). Improve Production of Pullulanase of Bacillus subtilis in Batch and Fed- Batch Cultures. Applied Biochemistry and Biotechnology, 1-11.

(4) Li, X., Chen, L., Zhu, X., Lu, Z., Lu. Y*. (2020). Effect of γ-aminobutyric acid-rich yogurt on insulin sensitivity in a mouse model of type 2 diabetes mellitus. Journal of Dairy Science. 103, 7719-7729.

(5) Lin, F., Huang, Z., Chen, Y., Zhou, L., Chen, M., Sun, J. Lu, Y*. (2020). Effect of combined Bacillomycin D and chitosan on growth of Rhizopus stolonifer and Botrytis cinerea and cherry tomato preservation. Journal of the Science of Food and Agriculture.

(6) Meng, F., Zhu, X., Zhao, H., Nie, T., Lu, F., Lu, Z. Lu, Y.* (2020). A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese. Food Control. 121, 107597.

(7) Lu, Y, Pang, X., Yang, T. (2020). Microwave cooking increases sulforaphane level in broccoli. Food Science and Nutrition. 8, 2052-2058.

(8) Wu, Y., Zhou, L., Lu, F., Bie, X., Zhao, H., Zhang, C, Lu, Y.* (2019). Discovery of a Novel Antimicrobial Lipopeptide, Brevibacillin V , from Brevibacillus laterosporus fmb70 and Its Application on the Preservation of Skim Milk. Journal of Agricultural and Food Chemistry 67 (45), 12452-12460

(9) Liu, Y., Sun, J., Zhou, L., Lu, Y.* (2019). C16-Fengycin A affect the growth of Candida albicans by destroying its cell wall and accumulating reactive oxygen species. Applied Microbiology and Biotechnology. 103 (21-22), 8963-8975

(10) Lu, J., Zhu, X., Zhang, C., Lu, F., Lu, Z., Lu, Y.* (2019). Co-expression of alcohol dehydrogenase and aldehyde dehydrogenase in Bacillus subtilis for alcohol detoxification. Food and Chemical Toxicology. 135, 110890

(11) Chen, L., Alcazar, J., Yang, T., Lu, Y.* (2018). Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology. Journal of Dairy Science. 101 , 10685-10693.

(12) Lu, Y., Dong, W., Alcazar, J., Yang, T., Luo, Y., Wang, Q., Chen, P. (2018). Effect of preharvest CaCl2 spray and postharvest UV- B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates. Journal of Food Composition and Analysis. 67, 55-62.

(13) Lu, Y., Memon, A., Fuerst, P., Kizonas, A., Morris, C., Luthria, D. (2017). Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept. Journal of Food Composition and Analysis. 60, 10-16.

(14) Lu, Y., Huang, L., Yang, T., Lv, F., Lu, Z. (2017). Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology . LWT-Food Science and Technology. 80, 92-97.

(15) Lu, Y*., Luthria, D. (2016). Influence of gelatinization on the extraction of phenolic acids from wheat fractions. Food Chemistry. 194, 1138-1142.

(16) Lu, Y.; Fuerst, P.; Lv, J.; Morris, CF; Yu, L.; Fletcher, A.; Kiszonas, A.; Yu, L.; Luthria, D. (2015) Phytochemicals profile and antiproliferative activity of dough and br