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Grain Science and Industry

Dr. Yonghui Li

14 Waters Hall
Kansas State University
Manhattan, KS 66506

Cereal Chemistry Lab:

150 Waters Hall
Lab phone: 785-532-3719
Lab managers: Wenfen Tian (wtian@ksu.edu) & Yanting Shen (yantings@ksu.edu)  

Wheat Quality Lab: 

3208 Throckmorton Hall
Lab phone: 785-532-1913
Lab manager: Gengjun Chen (gengjunc@ksu.edu)

Cereal Chemistry Laboratory (CCL)

The Cereal Chemistry Laboratory (CCL) is a multifunctional lab in Kansas State University's Department of Grain Science and Industry. Located in the Shellenberger Hall, the CCL has professional staff and well-equipped facilities to conduct research related to cereal science and grain-based products. We work closely with other departments, universities, and industries to provide research, consulting, training and testing services related to cereal products. 

Click for Wheat Quality Lab

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Vision, Mission, and Goal Statement

  • Vision: Be a key resource in cereal chemistry research and education.
  • Mission: Provide excellence in research and education in cereal chemistry.
  • Goals: Develop nutritious and innovative cereal grain foods and food ingredients and provide relevant education and meaningful technical service.

Research Interests 

  • Wheat quality
  • Baking science and chemistry
  • Cereal protein chemistry, modification, and functionality
  • Protein-based nanoassemblies
  • Bioactive compounds and peptides
  • Functional cereal foods
  • Food nanotechnology

About the Program Leader

Yonghui Li is an assistant professor in the Department of Grain Science and Industry, Kansas State University, USA, where he also obtained his doctoral degree of grain science. Prior to that, he received his bachelor’s degree in chemical engineering and master’s degree in biosystems engineering, both from Zhejiang University, China. He currently teaches undergraduate and graduate courses related to grain analysis and protein chemistry and leads the department’s cereal chemistry research program. He is conducting research in the field of cereal chemistry and baking science, especially focusing on understanding the structure, chemistry, interaction, and functionality of cereal proteins and other components for quality and functional cereal grain food and product development. He has published more than 30 journal articles and delivered more than 40 presentations at professional conferences. He is a professional member of AACC International, IFT, AOCS, and ACS.


Highly self-motivated graduate and undergraduate students with grain science, food science, chemistry, or other closely related background are encouraged to email Dr. Li for opening inquiries.  

Project Sponsors

Grain Science and Industry 

Kansas Wheat Commission

Kansas Corn Commission

Kansas Soybean Commission

Industry collaborators