Mrs. Yingying Cao | Lanzhou University of Technology | China
Mrs. Yingying Cao is a dedicated researcher and educator at Lanzhou University of Technology, China. With a strong foundation in food science and biochemistry, she has specialized in the processing and quality control of agricultural and livestock products. Over the years, Mrs. Cao has undertaken several prestigious research projects, including a National Natural Science Foundation project and multiple provincial-level initiatives in Gansu. Her contributions span over 30 scientific publications and several patents, reflecting her commitment to innovation in food safety and processing. Her research focuses on oxidative modifications of myosin, the structural properties of proteins, and enhancing food quality through novel techniques such as high-pressure processing. In addition to her academic output, she plays an instrumental role in teaching and mentoring within the university. Her dedication, leadership, and scientific contributions make her a strong candidate for recognition under the Best Researcher Award category.
Publication Profile:
Education:
Mrs. Yingying Cao pursued her education in food science and technology, laying a strong academic foundation for her research career. Her academic training focused on food biochemistry, protein chemistry, and modern analytical techniques for food quality assessment. During her postgraduate studies, she developed a deep interest in protein oxidation mechanisms and functional food properties, which later became central themes in her research. She received specialized training in livestock product processing and food safety protocols, equipping her with practical and theoretical knowledge to handle interdisciplinary challenges. She has also actively participated in academic exchange programs, collaborating with top researchers and contributing to the academic growth of her institution. Her educational background has directly informed her research and teaching, enabling her to bridge the gap between theoretical knowledge and applied science in food analysis, safety, and packaging.
Experience:
Mrs. Yingying Cao currently serves at Lanzhou University of Technology, where she is involved in both research and teaching. She teaches undergraduate and postgraduate courses in food analysis, food packaging and logistics, and biochemical research techniques. With over a decade of professional experience, she has led and participated in multiple key research initiatives at national and provincial levels. She is the principal investigator of a National Natural Science Foundation project and has successfully completed projects funded by the Gansu Youth Science Fund and Gansu Natural Science Foundation. In parallel, she has guided numerous horizontal research collaborations with industry partners. Her research experience includes hands-on protein structural analysis, oxidative stress on meat proteins, and functional food development. She is also experienced in mentoring students, contributing to curriculum development, and managing interdisciplinary research teams, making her a multifaceted professional in the food science domain.
Research Focus:
Mrs. Yingying Cao’s research focuses on the structural and functional properties of muscle proteins in livestock products, particularly under oxidative stress and processing conditions. Her current work examines the effects of thiol oxidation on the gelation characteristics of sheep myosin, with broader implications for meat quality and shelf life. She also investigates the impact of high-pressure processing, natural extracts, and protein additives on food safety and texture. Her goal is to optimize food processing methods while preserving nutritional value and enhancing product safety. Her interdisciplinary approach blends food chemistry, biophysics, and biotechnology, and she has made valuable contributions to understanding the molecular mechanisms of protein oxidation and its role in food spoilage and safety. Her innovative use of natural antioxidants and protein modifiers reflects her commitment to sustainable and health-conscious food production. Mrs. Cao’s research continues to provide scientific solutions to practical challenges in food quality control and processing.
Publications Top Notes:
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Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin – Czech J. Food Sci.,
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Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein – FOODS
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Effect of Oxidation on Physicochemical Properties and Structure of Mutton Myosin – Journal of Biobased Materials and Bioenergy
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Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening – Journal of Biobased Materials and Bioenergy
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Antioxidant mechanism of yam saponin, Hesperidin, ginger extract on oxidative chicken myofibrillar protein – Journal of Biobased Materials and Bioenergy, 2021The mechanism of high pressure-induced gels of rabbit myosin – Innovative Food Science & Emerging Technologies
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Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels – Journal of Food Measurement and Characterization
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Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth – Journal of Food Processing and Preservation
Conclusion:
Based on the available data, Mrs. Yingying Cao is a highly competent researcher with a focused academic trajectory, consistent output, and strong leadership in both research and teaching. Her contribution to food science—particularly in understanding protein oxidation, developing antioxidant strategies, and improving food processing techniques—is commendable and well-aligned with the objectives of the Best Researcher Award. With a proven track record of scientific rigor, innovation, and commitment to academic excellence, she is a deserving candidate for this recognition. Her continued contributions promise to drive meaningful advancements in food quality, safety, and technology.