Yao Olive Li
Research Assistant Professor
Department of Family and Consumer Sciences
College of Agriculture, Human and Natural Sciences
Office Location: 202H Farrell-Westbrook
Food processing engineering; Innovative ingredient technologies; Nutraceuticals & Functional foods
Refereed journal Articles - 15
Intl. Conference Proceedings - 3
Technical reports - 13
Research abstracts - 12
Conference Presentations and Invited Lectures - 10
Most Significant Publications:
Li, Y. O., Diosady, L. L., Wesley, A. S., Folic acid fortification through existing fortified foods – iodized salt and vitamin A fortified sugar. Food and Nutrition Bulletin of the United Nations. 2011 in print.
Li, Y. O., Diosady, L. L., Jankowski, S., Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40C and 60% relative humidity (RH). International Journal of Food Science & Technology. 2011 in print.
Li, Y.O., Diosady, L. L., Wesley, A., Iodine stability in double fortified salt prepared with microencapsulated ferrous fumarate and iodized salt. Journal of Food Engineering, 2010, 99(2): 232-238.
Li, Y. O., Diosady, L. L., Wesley, A., Iron in vitro bioavailability and iodine storage stability in double fortified salt, Food and Nutrition Bulletin of the United Nations, 2009, 30(4): 327-335.
Li, Y. O., Lam, J., Diosady, L. L., Jankowski, S., Antioxidant system for the preservation of vitamin A in Ultra Rice®, Food and Nutrition Bulletin of the United Nations, 2009, 30(1): 82-89.
Li, Y., Diosady, L.L., Jankowski, S., Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice®, International Journal of Food Science and Technology, 2008, 43: 423-429.
Li, Y., Diosady, L.L., Jankowski, S., Stability of vitamin B1 in the presence of encapsulated ferrous fumarate in Ultra Rice®, International Journal of Food Science and Nutrition, 2008, 59: 24-33.
Teaching - Courses taught previously:
Chemical Plant Design
Team Strategies for Engineering Design
Applied Chemistry Laboratory
Food Chemistry & Biochemistry
Instruction for Food Manufacturing Plant Internship/Trade Training
Advanced foods and food systems for enhanced nutritional values
Microencapsulation and applications in food production
Food engineering, or food processing technologies
Food chemistry and biochemistry
Actively involved in the technology transfer activities sponsored by international nutrition-oriented NGOs
Worked as an independent consultant and conducted literature reviews and feasibility studies for industrial clients
Reviewed manuscripts for six journals.
Serving for Institute of Food Technologists (IFT, USA) in the Food Processing & Packaging Subpanel and Certified Food Scientist Education Program.
Institute of Food Technologists (IFT), USA. 2008-present.
Canadian Institute of Food Science and Technology (CIFST). 2005-present.
Chinese American Food Society (CAFS), USA. 2009-present.
Canadian Society for Chemical Engineers (CSChE). 2004-present.
Chinese Institute of Food Science and Technology (CIFST). 1996-2001.
Professional Engineer licensed in China. 1995-2001.
Awards and Honors:
Travel grants for International Conference on Bioencapsulation, 2009 & 2010.
Ontario Graduate Student Scholarship, three times at University of Toronto, Canada. 2004-07.
University of Toronto Open Fellowship, 2003-2004.
Research project funded by the Natural Science Foundation of China. 1997-2000.
Graduate student scholarships at Dalian University of Technology, China. 1994-1997.
Award of Excellence in Lecturer’s Presentation Contest at Dalian Polytechnic University, China. 1999.
Award of Best Ten Instructors of the Year at Dalian Polytechnic University, China. 1993.
B. Eng. Food Engineering – Dalian Polytechnic University, China.
M. Eng. Biochemical Engineering – Dalian University of Technology, China.
M. A. Sc. Food Engineering – University of Toronto, Canada.
Ph. D. Food Engineering – University of Toronto, Canada.
Date joined staff: 2010
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