Dr. Yan Li is an Associate Professor in the College of Food Science at Nanchang University. Her research focuses on two main areas: (1) the construction and stabilization of food emulsion systems, and (2) the analysis and evaluation of characteristic flavor substances in pickled and fermented vegetables.

Her work involves applying physicochemical and analytical techniques to study these systems, aiming to understand their fundamental properties and improve food quality. Dr. Yan Li is also committed to integrating research findings into undergraduate and graduate teaching within the field of food science.

• 1998.09-2002.06 Bachelor of Engineering
• 2002.09-2005.04 Master of Engineering
• 2008.09-2010.03 PhD

• [1] 2014.12--now Associate Professor Nanchang University
• [2] 2024.08-2015.08 Visiting Scholar North Carolina State University
• [3] - Post Doctorate Nanchang University
• [4] 2010.03-2015.01 Lecturer Nanchang University
• [5] 2005.04-2006.01 Assistant Lab Master East China University of Science & Technology