Q&A with Honored Student Award Winner: Lirong Xu
Bio:
Lirong Xu was born on April 28, 1991, in Jinan, China. She received her B. S. and M. S. degrees both in Food Science and Engineering from Northwest A&F University in the year of 2014 and 2017, respectively. Now, she is a third year Ph. D. candidate student from Jiangnan University. Her research interests include lipid oxidation, analysis method, and flavor chemistry. She has always been passionate about her studies and has developed a broad range of experimental and scientific experiences during her research works. Until now, she has 8 SCI academic publications totally as the first author, with one as the ESI TOP 1%. Additionally, she has participated in several scientific research projects such as the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202). Because of her outstanding performance, she has obtained the First-class Scholarship for Ph. D. Candidate Student. During the years of endeavors in the field of fats and oils, she has learned how to work as a team with her colleagues and how to improve her scientific research ability. Her background inspired and prepared her for her further step in the area of lipid oxidation, analysis method and flavor chemistry.
1. What was your reaction when you learned you won Honored Student Award Winner?
I was very excited and really enjoyed winning the award. I want to express my sincere thanks to the AOCS Award committee, for their recognition of my hard work and achievement.
2. Can you tell us about your current research?
My current research works focus on the influences of fry oil’s fatty acid profile on the flavor of French fries.
My project is thus designed to:
1) develop analytical methods for determining volatile compounds of fried food
2) investigate the effect of oil types and frying time on the flavor compounds in frying oils
3) and study the formation mechanisms of some off-flavor compounds and find some method to control them.
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