Y. Olive Li

• With 25+ years’ experience of research, teaching, and industrial services across the USA, Canada, and China, I have acquired a good overview of the field of Food Science & Engineering, and particularly strong expertise in a specialized area of novel food ingredient delivery technologies for applications in fortified and functional foods. This international, multidisciplinary background enables me to interact with professionals in a variety of related fields. I have extensive teaching experience at university level and am also active in various professional activities, ranging from scientific program assessments, manuscript reviews, to industrial consultation/service. My current objective is to establish a regional-known research program at Cal Poly Pomona, with an emphasis on a brand new area of Functional Food Engineering, and hope to build up partnerships with national and international collaborators from academia and the related industries. 

• I love to travel, and so far have visited more than 15 nations across three continents, and look forward to more travels in the future. Of course, during my travels, tasting the local foods is a must as a foodie, :=)

• More information about my background and volunteer/leadership experience can be found via my LinkedIn page: https://www.linkedin.com/in/yao-olive-li-cpp/

Undergradaute Courses:

• FST 4271 Unit Operations for Food Processing (II)
• FST 4170 Unit Operations for Food Processing (I)
• FST 3321/L Food Processing Engineering and Laboratory
• FST 3190/A Food Packaging and Activity
• FST 1250 Introduction to Food Science & Technology  

Gradaute Courses:

• AG 5100 Introduction of Research in Agriculture
• FST 5251 Advanced Topics in Food Science & Technology
• FST 5700 Seminar in Food Science & Technology

Ph.D. Chemical/Food Engineering, University of Toronto, Cananda

M.A.SC. Chemical/Food Engineering, University of Toronto, Cananda

M.Eng. Biochemical Engineering, Dalian University of Technology, China

B.Eng. Food Engineering, Dalian Polytechnic University, China

Patents: 

• Diosady, L.L., Modupe, O., Li, Y. O. Multiple fortification platform for salt and other granular foods. International Patent Application No. PCT/CA2020/051001, filed on July 20, 2020.
• Diosady, L.L., Modupe, O., Li, Y. O. Multi-supplement food additive. United Kingdom Patent Application No. 1911105.3. filed on August 2, 2019.

Peer-reviewed Journal Publications:

• Modupe, O., Krishnaswamy, K., Li, Y. O., Diosady, L. L. (2021) Optimization of Unit Operations for Microencapsulating Ferrous Fumarate During Scale-up of Double Fortification of Salt with Iron and Iodine, Food Quality & Safety, early online available at: https://doi.org/10.1093/fqsafe/fyab023.
• Caballero, S., Li, Y.O., McClements, D. J., Davidov-Pardo, G. (2021) Encapsulation and delivery of bioactive citrus pomace polyphenols: a review, Critical Reviews in Food Science and Nutrition, available at: https://www.tandfonline.com/doi/full/10.1080/10408398.2021.1922873.
• Shukla, V., Carlos-Martínez, A., Li, Y. O., Davidov-Pardo, G. (2021) Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates, Journal of Culinary Science & Technology, available at:
  https://www.tandfonline.com/doi/abs/10.1080/15428052.2021.1888836.
• Dassoff, E. S., Guo, J. X., Liu, Y. Wang, S. C., Li, Y. O. (2021) Potential Development of Non-synthetic Food Additives from Orange Processing Byproducts – A Review, Food Quality and Safety, available at: https://doi.org/10.1093/fqsafe/fyaa035.
• Steiner, B. M., Shukla, V., McClements, D. J., Li, Y. O., Sancho-Madriz, M. and Davidov-Pardo, G. (2019), Encapsulation of lutein in nanoemulsions stabilized by resveratrol and maillard conjugates, Journal of Food Science, 84(9), 2421-2431. Available at: https://www.cabdirect.org/globalhealth/abstract/20193458520.
• Dassoff, E.S. and Li, Y.O. (2019) Mechanisms and effects of ultrasound-assisted supercritical CO2 extraction. Trends in Food Science & Technology, 86:492-501. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0924224418305624.
• Makhlouf, S., Jones, S., Ye, S.-H., Sancho-Madriz, M., Burns-Whitmore, B., Li, Y. O. (2019) Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta, Food Quality and Safety, Volume 3, Issue 2, May 2019, Pages 117–127, https://doi.org/10.1093/fqsafe/fyz010.
• Tao, J., Li, Y. O.* Edible insects as a means to address global malnutrition and food insecurity issues. Food Quality and Safety, 2018; 2(1): 17-26. doi: 10.1093/fqsafe/fyy001.
• Tao, J., Davidov-Pardo, G., Burns-Whitmore, B., Cullen, E., Li, Y.O.* Effects of Edible Insect Ingredients on the Physicochemical and Sensory Properties in Extruded Rice Products. Journal of Insects as Food and Feed, 2017; 3(4): 263–278. doi: 10.3920/JIFF2017.0030.
• Li, Y.O. and Komarek, A.D. Dietary fiber basics: health, nutrition, analysis and applications. Food Quality and Safety, 2017; 1 (1): 47-59. doi: 10.1093/fqs/fyx007. 
• Ye, S. H., Zhang, J.J., Liu, J. F., Li, J., Li, Y. O. Biosynthesis of selenium-enriched exopolysaccharide produced by Pseudomonas PT-8 and characterization of its antioxidant activities. Carbohydrate Polymer, 2016 May 20; 142:230-9.
• Li, Y. O., Diosady, L. L., Microencapsulation and its applications in micronutrient fortification through “engineered” staple foods. An invited review article for the journal of AgroFood Industry Hi-Tech, 2012, 23(1): 14-16.
• Yadava, D., Li, Y. O., Diosady, L. L., Wesley, A. S., Optimization of polymer coating process for microencapsulating ferrous fumarate for salt double fortification with iodine and iron. Journal of Microencapsulation, 2012, 29(8): 729-738.
• Li, Y. O., Yadava, D., Lo, K. L., Diosady, L. L., Wesley, A., Feasibility study of using cold-forming extrusion for agglomerating and microencapsulating ferrous fumarate for salt double fortification with iodine and iron. Journal of Microencapsulation, 2011, 28 (7) pp. 639–649.
• Li, Y. O., Diosady, L. L., Jankowski, S., Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40C and 60% relative humidity (RH). International Journal of Food Science & Technology, 2011, 46:379-385.
• Li, Y. O., Diosady, L. L., Wesley, A. S., Folic acid fortification through existing fortified foods – iodized salt and vitamin A fortified sugar. Food and Nutrition Bulletin of United Nations, 2011, 32(1): 35-41.
• Li, Y.O., Diosady, L. L., Wesley, A., Iodine stability in double fortified salt prepared with microencapsulated ferrous fumarate and iodized salt. Journal of Food Engineering, 2010, 99(2), pp. 232-238.
• Li, Y. O., Diosady, L. L., Wesley, A., Iron in vitro bioavailability and iodine storage stability in double fortified salt (DFS), Food and Nutrition Bulletin of United Nations, 2009, 30(4): 327-335.
• Li, Y. O., Lam, J., Diosady, L. L., Jankowski, S., Antioxidant system for the preservation of vitamin A in Ultra Rice®, Food and Nutrition Bulletin of United Nations, 2009, 30(1) pp. 82-89.
• Li, Y., Diosady, L.L., Jankowski, S., Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice®, International Journal of Food Science and Technology, 2008, 43: 423-429.
• Li, Y., Diosady, L.L., Jankowski, S., Stability of vitamin B1 in the presence of encapsulated ferrous fumarate in Ultra Rice®, International Journal of Food Science and Nutrition, 2008, 59: 24-33.