Research Group

 

	Yitong Li Yl2425@cornell.edu Yitong Li is a Ph.D. student in the Department of Food Science at Cornell University. She received her B.S. degree in Food Science at Cornell, and Food Science and Engineering from Zhejiang University in China. Her current research focuses on bioactive compounds for chronic disease prevention.
	Ali Tahir Sair as3829@cornell.edu Ali T. Sair is a Ph.D. student and a Fulbright scholar in the Field of Food Science and Technology at Cornell University. He completed his undergrad from Arid Agriculture University Rawalpindi with majors in Food Safety and Food Microbiology. His research interests include anticancer properties of bioactive compounds in fruits and their effects on signal transduction pathways.
	Weiyang  Zhao Wz347@cornell.edu Weiyang Zhao is a Ph.D student in the Department of Food Science at Cornell University.
	Yuxi Lang yl3368@cornell.edu Yuxi Lang is a visiting Ph.D. student in the Department of Food Science at Cornell University. She is currently a Ph.D. candidate in the Field of Food Science and Technology at Shenyang Agricultural University. She received her Bachelor Degree in Food Safety and Quality from Shenyang Agricultural University. Her reseach is focused on the bioactive compounds in fruits and their functional activities. Her current project is working on the structure-activity relationship on the antioxidant ability of anthocyanin monomers.
	Suisui Jiang Smilesui713@gmail.com Suisui Jiang is a visiting Ph.D. student in the Department of Food Science at Cornell University. She received her M.S. degree in Food Science at Qingdao Agricultural University. Her research in focusing on the liver protection properties of seafood polysaccharides. Her current project is working on oyster polysaccharide’s functional properties in HepG2 cells.
	Ran Yin ry79@cornell.edu Ran Yin is a Ph.D. candidate in the Field of Food Science and Technology at Cornell University. He received his M.S degree in Chemistry at Rochester University of Technology. His research is focusing on the anticancer activity of apple peel phytochemicals, especially ursolic acid, in the prevention of breast cancer.
	Jinzhou Li jl2633@cornell.edu Jinzhou Li is a Ph.D. candidate in the Field of Food Science and Technology at Cornell University. He received his Master Degree in Human Nutrition from Columbia University in the City of New York. His research is focusing on antioxidative and anticancer properties of fruits and vegetables.
	Xue Jiang xj48@cornell.edu Xue Jiang is a Ph.D. candidate in the Field of Food Science and Technology at Cornell University. Her research is currently focusing on the cancer prevention effect of bioactive compounds of fruits and the mechanisms of action in the prevention of breast cancer.
	Hongyu Chen hc787@cornell.edu Hongyu Chen is a Ph.D. candidate in the Field of Food Science and Technology at Cornell University. She received her B.S. and M.S. degrees from Agricultural University of Hebei in China. She majors in food science and minors in nutrition and toxicology. Her current research focus on anti-cancer effects of phytochemicals through the regulation of signal transduction pathways.
	Xi Zhang xz466@cornell.edu Xi is a Ph.D. candidate in the Field of Food Science and Technology at Cornell University. She received her M.S degree in Food Safety and Technology from Illinois Institute of Technology and worked as a Food Technologist & Regulatory Associate in a bakery ingredient company in Chicago area. Her current research focuses on anticancer activities of bioactive compounds in natural products.
	Shuo Zhang sz397@cornell.edu Shuo (Vivien) is a M.P.S student in the Department of Food Science at Cornell University. She received her B.A. degree in Biology from Washington University in St. Louis. Her research focuses on the health benefits of phytochemicals from fruit.
	Pan Xi px33@cornell.edu Pan is a M.P.S student in the Department of Food Science at Cornell University. She received her B.S. degree in Food Science from McGill University in Canada in 2014. Pan’s research project is focused on foods for diabetes prevention.
	Yifan Yang yy548@cornell.edu Yifan Yang is a Ph.D. student in the Field of Food Science and Technology at Cornell University. She received her B.S. degree in Food Science from Cornell University and Food Science and Engineering from Zhejiang University in China. Her research focuses on bioactive compounds in the prevention of breast cancer.
	Zixing Song zs297@cornell.edu Zixing is a M.P.S student in the Department of Food Science at Cornell University. She received her B.S. degree with double majors in Food Science and Nutritional Science from University of British Columbia in Canada. Zixing’s research project focuses on the breast cancer prevention of fruit phytochemicals.
	Bin Li bl582@cornell.edu Dr. Bin Li is an Associate Professor in the Department of Food Science from Shenyang Agricultural University, Shenyang, China. Li received his Ph.D. in Food Science from Shenyang Agricultural University in 2011. His current research is focused on health benefits of phytochemicals in small fruits.
	Zilong Sun zs294@cornell.edu Dr. Zilong Sun is an Associate Professor from Shanxi Agricultural University, China. He is a Visiting Associate Professor in the Department of Food Science at Cornell University. His current research focuses on bioactive compounds of natural products in the prevention of cancer.
	Ruiyan Niu rn299@cornell.edu Dr. Ruiyan Niu is an Associate Professor from Shanxi Agricultural University, China. She is a Visiting Associate Professor in the Department of Food Science at Cornell University. Her current research focuses on bioactive compounds of natural products in the prevention of cancer.
	Jiazhou Li jl3367@cornell.edu Dr. Jiazhou Li is an Associate Professor and Vice Dean of Food and Bioengineering Department, Guangdong Industry Technical College, Guangzhou, China. His research is focused on bioactive compounds in the prevention of breast cancer.
	Yang Yao yy656@cornell.edu Dr. Yang Yao is an Assistant Professor from Institute of Crop Science, The Chinese Academy of Agricultural Sciences, Beijing, China. Her research is focused on aticancer activity of beans, bean products, and their bioactive compounds.