Food Scientist, Hampton Creek
Dr. Meng Li received her Ph.D. degree in 2014 in Nutrition and Food Science from University in Maryland, College Park in Maryland, US. After completing two years as a researcher at FDA’s Center for Food Safety and Applied Nutrition, she started her role as a Food Scientist in a Silicon Valley food technology startup company named Just (previously Hampton Creek Foods) in 2016. She has published 7 papers and scientific articles, and has been invited as a peer reviewer for Journal of Food Processing and Preservation (Wiley); Food Science & Nutrition (Wiley); and Food Chemistry (Elsevier). She is an editorial board member for the Journal of Nutrition, Food Research and Technology (Ology Press). She has won numerous awards including a research participation scholarship from FDA, and is a selected member in Gamma Sigma Delta - Honor Society of Agriculture. Her current research interests focus on nanomaterials in food; food colors and antioxidants; and novel plant-based proteins.
Nano-materials in food; Food colors and antioxidants; and Novel plant-based proteins