On the 7th of August, 2020, Dr. Yonghui Li, an assistant professor in the Department ofGrain Science and Industry at Kansas State University, gave an academic reportentitled “Overview of Kansas State Grain Science & Ongoing Research”. Theevent was host by Hui Zhang.
Dr. Li’ s Hisresearch interests include (1)chemical structure, modification and function ofcereal proteins, (2)nano-assembly of protein structures, (3)bioactive moleculesand peptides, functional cereal foods, (4)and baking chemistry. Dr. Li gave abrief introduction of Kansas State University, and introduced ongoing researchactivities in Li’s lab, as well as hot research topics in cereal & grainscience in the lecture.
Grain is anecessary source of food in our life. Nutrient contents andphysical-chemical properties affect what kind of food the grain is suitable tomake. Dr. Li showed different classification methods of grainaccording to its property. Wheat quality has attracted research interest becausewheat ranked first in the grain-made food. Dr. Li set bakingbread as an example, illustrating the critical control point of the wholeprocessing, like falling number and milling. Different sources andprocessing method led to different product features, which influenced sensoryquality and nutritional value.
Apart from grainscience, Dr. Li introduced plants-based proteins. Dr. Li said, “Due to there aregreat demands of proteins, and animal proteins are not sustainable.Plants-based proteins has seized scientists’ eyes”. Demand for new proteiningredients remains strong. Protein physicochemical and functional properties,as well as protein modification were also referred. At the same time, Dr. Li pointedout quinoa was a promising protein source.
After report,Dr. Li had a communication and interaction with students， talking about the topics that diverse textureof flour could be made into bread to meet different people’s needs, and thefurther development of grain. Students all showed gratitude to Dr. Li’ s fabuloussharing on academic knowledge.