Prof. Dr. Hongyan Li | Food Biotechnology | Best Researcher Award
Professor at Nanchang University | China
Hongyan Li is a distinguished Professor and Associate Dean at the School of Food Science and Technology, Nanchang University, where she also serves as a Ph.D. supervisor. Recognized for her contributions to functional food research, she is a recipient of the prestigious Shennong Young Talents Program by the Ministry of Agriculture and Rural Affairs. She is a core member of the State Key Laboratory of Food Science and Resources Utilization and has earned recognition as a High-End Talent in Science and Technology Innovation of Jiangxi Province, a Jinggang Young Scholar, and an Outstanding Young Talent. Her work is characterized by a deep focus on the active ingredients in natural foods, exploring their role in health improvement and disease prevention.
Profile
Scopus | Orcid
Education
Hongyan Li pursued advanced studies in food science, developing expertise in bioactive components of natural and functional foods. Through her academic journey, she built a strong foundation in molecular biology, biochemistry, and food chemistry, enabling her to investigate the mechanistic pathways through which food-derived phytochemicals exert health-promoting effects. Her academic achievements and research training have shaped her ability to lead innovative projects in functional food science.
Experience
As Associate Dean of the School of Food Science and Technology at Nanchang University, Li has combined academic leadership with high-impact research. She has successfully managed and participated in numerous projects, including five funded by the National Natural Science Foundation of China and two supported by the China Postdoctoral Natural Science Foundation. Additionally, she has led projects under the Key Research and Development Program of Jiangxi Province and over thirty enterprise-commissioned studies. Her experience extends to mentoring graduate and doctoral students, guiding them in laboratory research, scholarly publishing, and industry collaborations.
Research Interest
Her primary research interests lie in the identification and functional evaluation of active ingredients in natural and functional foods. She focuses on understanding antioxidant, anti-inflammatory, and anticancer activities of phytochemicals derived from common foods. Using in vitro cellular models, she investigates the molecular mechanisms by which these compounds regulate key signaling pathways associated with oxidative stress, inflammatory response, apoptosis, and cell proliferation. Her research aims to connect food science with preventive medicine, offering insights that can support functional food development and public health improvement.
Award
Hongyan Li’s contributions have been recognized with numerous honors. She is a laureate of the Shennong Young Talents Program, one of the most prestigious recognitions in agricultural science. Her research earned her the Second Prize of the Jiangxi Provincial Natural Science Award for her groundbreaking work on elucidating cellular and molecular mechanisms of phytochemical bioactivity. Furthermore, she has been designated as a High-End Talent in Science and Technology Innovation of Jiangxi Province, a Jinggang Young Scholar, and an Outstanding Young Talent, underscoring her influence and leadership in food science research.
Publication Top Notes
Antioxidant and anti-inflammatory effects of flavonoids from natural foods: mechanisms and health implications.
Year: 2022
Citations: 215
Phytochemicals and their role in cancer prevention: molecular mechanisms and therapeutic potential.
Year:- 2021
Citation: 180
Bioactive compounds in traditional Chinese foods and their health benefits.
Year: 2020
Citation: 250
Polyphenols as modulators of oxidative stress and inflammation in chronic diseases.
Year: 2019
Citation: 300
Structure–activity relationship of food-derived polyphenols in anti-cancer activity.
Year: 2018
Citation: 170
Natural product-based functional foods for human health.
Year: 2017
Citation:140
Mechanisms of action of dietary antioxidants in oxidative stress-related diseases
Year: 2016
Citation: 200
Conclusion
Professor Hongyan Li has established herself as a leading figure in the field of functional food science, blending academic excellence with impactful research. Her investigations into the molecular and cellular effects of phytochemicals have deepened the scientific understanding of how diet can influence health outcomes, particularly in the context of oxidative stress, inflammation, and cancer prevention. With a prolific publication record of SCI-indexed papers, multiple patents, and significant industry collaborations, she has contributed to both scientific advancement and practical applications in the food industry. Her achievements not only reflect her personal dedication to research excellence but also set a benchmark for innovation and leadership in the field of biotechnology and food science.