Boyu Li

I joined the lab in Oct 2012 as a exchange senior student. I worked in the Milk Processing Lab to help Dr. Barile to obtain the Bovine Milk Oligosaccharides from cheese whey permeate, the byproduct of whey protein manufacturing.

Education

• 09/2009 – 06/2012 B.S Degree in Food Science and Technology Department, JiangNan University, Wuxi, China
• 09/2012 – 06/2013 Food Science and Technology Department, University of California Davis, Davis, US

Professional Experience

• 03/2012 – 06/2012 Tong Yi instant noodle sensory programs, JiangNan University, Wuxi, China
• I helped Dr. Zhong to survey more than 500 consumers and 11 professional valuators to get a sensory report about Tong Yi Old Chinese Cabbage and Beef Instant Noodle.
• 10/2012 – 06/2013 Milk oligosaccharides separation, University of California Davis, Davis, US
• I worked in the Milk Processing Lab to help Dr. Barile to obtain the Bovine Milk Oligosaccharides from cheese whey permeate, the byproduct of whey protein manufacturing. We have been obtaining kilogram amounts of these human beneficial molecules using membrane filtration. This green technique doesn’t use the typical solvents or chemicals found in other isolation methods, and the materials can be recycled afterwards.