Dr. Liangli (Lucy) Yu stands as a Distinguished University Professor in the Department of Nutrition and Food Science at the University of Maryland, College Park. Her profound research expertise encompasses nutraceutical and functional food chemistry, food safety and integrity chemistry, along with molecular nutrition and toxicology. Armed with a PhD in Food Chemistry from Purdue University, Dr. Yu has authored over 310 peer-reviewed articles and significantly contributed to numerous book chapters and patents. Her remarkable academic pursuits have been duly recognized through prestigious awards such as the ACS-AGFD Young Scientist Award, the American Oil Chemist Society Young Scientist Research Award, and the IFT Stephen S Chang Award, which honors excellence in lipid and flavor science. Her groundbreaking research has garnered global attention, earning coverage from renowned news outlets like CNN, ABC, NBC, and BBC. Additionally, Dr. Yu holds the esteemed title of Fellow in ACS, IFT, and the ACS-AGFD, and has previously served as anesteemed member of the Food Ingredient Expert Committee of the United States Pharmacopeia.

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