Jieying Li

Ph.D. student

Research Background:

Nutrient composition of Maca and its antifatigue activity

Optimization of fermentation conditions for Chinese bayberry wine and its quality analysis

Current Research:

Flavor development in fries, clean-label emulsifier


  1. 2019-Present

    Ph.D. in Food science

    Cornell University, Ithaca, NY, USA
  2. 2015-2019

    B.Sc. in Food Science

    Jiangnan University, Wuxi, China