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Grain Science and Industry

Li, Yonghui

Associate Professoryonghui li

Wheat Quality Lab Director

14 Waters Hall
Kansas State University
Manhattan, KS 66506
785-532-4061
785-532-7010(Fax)
yonghui@ksu.edu

Group Website

Area(s) of Specialization

Baking science & chemistry; cereal & grain chemistry; protein chemistry & applications; functional cereal foods; protein-based nano-assemblies; bioactive compounds and peptides

View My Curriculum Vitae (PDF)

 Education

B.S. Chemical Engineering, Zhejiang University, China, 2005

M.S. Biosystems Engineering, Zhejiang University, China, 2007

Ph.D. Grain Science and Industry, Kansas State University, 2011

Bio Brief

Dr. Yonghui Li is an Associate Professor of Cereal & Grain Chemistry and the Director of the Kansas Wheat Quality Lab in the Department of Grain Science and Industry, Kansas State University. He is also a graduate faculty member of the K-State Food Science Institute. He teaches undergraduate and graduate courses related to grain analysis (GRSC 405) and protein chemistry and technology (GRSC 850). He is conducting research in the field of cereal & grain chemistry and bakery science, especially research focused on understanding the structure, chemistry, interaction, and functionality of proteins and other components for the development of quality and functional cereal grain foods and ingredients. The Wheat Quality Lab, under his supervision, provides support and services to KS wheat breeders, geneticists, and producers, as well as other researchers and industries in the nation for wheat quality research and analysis. Since joining the department in 2016, Dr. Li has received over $3.5 million research funding from the U.S. Department of Agriculture, KS Commodity Commissions (wheat, corn, soybean), grain and food industries, and other agencies and programs, with $2.75 million awarded as the lead PI. Dr. Li has published 73 journal articles and (co)delivered more than 100 presentations at various conferences. He is a professional member of Cereals & Grains Association, IFT, ACS, and AOCS.