Fuhua Li

Postdoc Researcher

Fuhua Li's area of research is bio-active components in food or food products and the evaluation of the bioactivity in cell models. Especially plant polyphenols and dietary fiber. She also works in food engineering and non-thermal processing technology.

She obtained a Master's Degree in Food Science at Southwest University China and a PhD in Food Science and Engineering at South China University of Technology, China.

From 2017-2022, Fuhua worked as a researcher and a teacher in school of Food Science in Southwest China.

Now she is associated with the lab of Prof. John Van Camp. During this project, she will study the structure-function relationship between curcumin analogues and their anti-cancer activity, and thus providing new design ideas for synthesis of promising anticancer drug, or offering new dietary interventions for people with cancer.