LI Lite
Title: Professor
Address: Postbox 40, China Agricultural University
17 Qinghua Donglu Beijing 100083, P. R. China
Tel: +86-10- 62736442
Email: llt@cau.edu.cn
Education Background:
1982.10-1988.2 Graduate School, Hokkaido University, Master and Ph.D.in Animal Food Processing Engineering
1982.4-1982.10 Dalian College of Foreign Language, trainee for abroad studying
1977.12-1981.12 Department of Agricultural Machinery,Northwest Agricultural College, Bachelor in Design and Manufacture
Working Experiences: 
2003.2-present China Agricultural University, Professor
1995.10-2003.2 China Agricultural University, Professor, Vice President
1994.10-1995.9 Beijing Agriculture Engineering University, Professor, Vice President
1993.10-1994.10 National Food Research Institute (Japan), UNU (United Nations University) Fellow
1992.6-1994.10 Department of Food Engineering, Beijing Agriculture Engineering University,Associate Professor, Director
1989.1-1992.6 Teaching & Researching Group on Food Technology, Department of Food Engineering, Beijing Agriculture Engineering University, Lecturer, Director
1988.2-1988.11 Central Research Institute of Yamasaki Bread Company, Doctoral Researcher
Research Interests:
Science and technological research on wheat products, soy products and rice products, specifically on the quality of Chinese traditional wheat products (steamed bread, noodle), soy products (tofu, douchi, sufu) and rice noodle; applications of electrolyzed water in food industry and agriculture; electro-magnetic technologies in food industry; and the storage technologies for fruit and vegetable storage by static electric treatment.
Professional Activities：
Main professional activities involve researching, industrial application and education on food science and technology. Finished or ongoing research programmes including projects sponsored by National Science Funds of China, National 863 Hi-tech Programme of China, the 10th “Five-year” plan of science & technology key projects of China, Ministry of Agriculture of China, and international cooperation programmes. Education contribution mainly involve the initiation of the course of Physical properties of Foods in China for both undergraduate and postgraduate in the 1980s, and promotion of the international exchange of postgraduates. Some important academic positions include vice president of Chinese Association of Agricultural Science Societies; chairman of Disciplines Review Group on Food Science and Engineering of Academic Degree Commission of the State Council; vice chairman of National Consultative Committee of Food and Nutrition; executive director of the International Conference on Soybean Processing and Utilization; vice chairman of the Chinese Society of Agricultural Engineering, executive director of China National Food Industry Association.
  相关阅读