Liangli (Lucy) Yu 2012 IFT Fellows

 
Lucy YuLiangli (Lucy) Yu
, Professor, University of Maryland, College Park, Maryland, was honored for her knowledge and expertise in factors affecting the quality, safety, and health properties of nutraceuticals and functional foods.

Yu and her colleagues have discovered and developed a number of nutraceutical products that can be used to reduce the risk of age-related diseases. She also has conducted research on the enhancement of value-added agricultural and food production. She hopes to increase the global marketability of domestically produced agricultural and food products. Yu and her colleagues have developed several natural antioxidant shelf-life enhancers, discovering that certain antioxidants capable of preventing rancidity may not protect w-3 PUFA losses. She has received 12 major research and instruction awards, including the Fellow Award from the American Chemical Society-Agricultural and Food Chemistry Division. Yu has been a member of IFT since 1996.