International Omega-3 Learning and Education Consortium for Health and Medicine

Dr. Li is the Research Projects Coordinator of the Lipid Chemistry & Molecular Biology Laboratory, Department of Food Science, Purdue University. He received his Bachelor of Medicine from the School of Public Health, Beijing Medical University and his Ph.D. in the Interdepartmental Nutrition Program (INP) at Purdue University. Dr. Li's research is focused on characterizing the effects of dietary lipids (omega-3, omega-6 fatty acids, and conjugated linoleic acid) on bone growth and metabolism in cell cultures and animal models using techniques in biochemistry and molecular biology, as well as approaches such as bone histomorphometry and dual-energy X-ray absorptiometry (DXA). This research has linked dietary fatty acids with local factors that modulate bone formation and conservation in laboratory animals. Dr. Li is also proficient in techniques of gas chromatography (GC), HPLC, and other related separation methods. Dr. Li also serves currently as the Assistant Editor for the journal of Nutrition Research.