Professor, Department of Food Science & Nutrition
Zhejiang University, China
Dr. Duo Li is a professor of nutrition in the Department of Food Science & Nutrition, Zhejiang University, China. He has a Bachelor’s Degree in Medicine (Lanzhou University, China), and a MSc (University of Tasmania) in Natural Products and PhD in Nutrition (RMIT University) in Australia. He was also a research fellow at Deakin University, and a senior research fellow at RMIT University. He is a co-editor of the Asia Pacific Journal of Clinical Nutrition. He is an expert consultant of FAO/WHO Expert Consultation on Human Nutrition and WHO Nutrition Guidance Expert Advisory Group. He is an expert of China National Health Care Food Safety Committee of Experts. He is a committee member of Chinese Nutrition Society. He is a president of Asia Pacific Clinical Nutrition Society and Asia Vegetarian Union. Duo has published more than 300 scientific papers, 9 books or book chapters and 13 inventive patents.
Dr. Duo Li research interest include integrated research themes on nutrition in some five areas. The first is food bioactivity (anti-inflammation, anti-diabetes, anti-hypertension, anti-cancer, hypo-blood lipids etc) using whole foods, food ingredients, natural products and functional foods, through in vitro studies, animal models and human clinical trials. The secondly is food safety evaluation, with an emphasis on the long term safety of foods. Third is the relationship between non-communicable diseases and habitual dietary intake. The fourth area is the evaluation of novel food and potential natural nutrient resources, through compositional and physiological studies. Finally, his work examines how nutrients, food ingredients and natural products influence the expression of select genes.