Dr. Shuying Li was awarded a Bachelor Degree of Science from Inner Mongolia Agricultural University in 2003, Ph.D. Degree of Biochemistry and Molecular Biology at the Institute of Biotechnology Research of Chinese Academy of Agricultural Sciences (CAAS) in 2009. After completing her postdoctoral research in Bin Yao’s lab at Feed Research Institute for Molecular Immunology at CAAS, Dr. Li was recruited as a research assistant at the Institute of Food Science and Technology, CAAS in 2011. Dr. Li is primarily interested in researches of food microbial biotechnology, especially for industrialization technology and directed evolution of food enzymes. She is also concerned in the separating, functional study and biosynthesis of microbial secondary metabolites. She has published nearly 30 papers and applied 20 invention patents in the above research area.

Shuying Li Research Interests are identification, preparation, functional research and mechanism exploration of FIPs, and also in the strain isolation, identification, optimization of breeding, mechanical analysis of enzyme activity of Natto and tempeh.