Prof. Dr. Daotong Li has an impressive academic background spanning multiple disciplines and institutions. He earned his Ph.D. in Agricultural Products Processing and Storage Engineering from China Agricultural University (2015–2019), with a joint Ph.D. training in Immunology at the renowned Weizmann Institute of Science in Israel (2017–2018) 🌍🔬. Earlier, he completed his Master’s degree in Basic Veterinary Science at South China Agricultural University (2011–2014) 🐾, following a Bachelor’s degree in Animal Inspection and Quarantine from Shanxi Agricultural University (2007–2011) 🐄📘. His diverse educational journey reflects a deep commitment to advancing agricultural and biomedical sciences.
Experience
Prof. Dr. Daotong Li brings valuable experience in both academia and research. Since October 2022, he has been serving as an Associate Professor at the College of Food Science and Nutritional Engineering, China Agricultural University 🏫🥼. Prior to this, from September 2019 to September 2022, he worked as a Postdoctoral Researcher at the School of Basic Medical Sciences, Peking University 🔬🧠. His professional journey highlights a strong dedication to scientific advancement in food science, nutrition, and medical research, positioning him as a key contributor in these interdisciplinary fields .
Awards
Prof. Dr. Daotong Li has received prestigious recognitions for his academic excellence and research contributions. In 2019, he was honored as a “Boya Postdoctoral Fellow” by Peking University, a testament to his outstanding performance during his postdoctoral studies 🔬🎓. Later, in 2022, he was recognized as an “Outstanding Talent” by China Agricultural University 🌟🏫, reflecting his impactful work in food science and nutritional engineering. These accolades not only highlight his dedication to scientific research but also his rising influence in the academic community .
Research Focus
Prof. Dr. Daotong Li focuses on functional foods, nutritional biochemistry, and phytochemistry, with an emphasis on the health benefits of plant-derived compounds. His research explores the nutritional and therapeutic values of superfoods like quinoa 🧡, Houttuynia cordata 🌿, and the sustainable use of fruit and vegetable residues 🍊🥦. He also investigates gut microbiota 🦠, particularly how compounds like acrylamide affect intestinal health and conditions like colitis. His interdisciplinary work spans food science, toxicology, and natural product chemistry, contributing to advancements in functional nutrition 🍽️, sustainable food systems ♻️, and plant-based therapeutics .
Publication Top Notes
Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications
Acrylamide drives amidase-mediated gut dysbiosis to aggravate colitis
The nutritional value, application status and challenges of Houttuynia cordata Thunb (H. cordata)
Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients