Feng Li, male, associate professor, master tutor, doctor of food science, postdoctoral fellow in biology, director of Shandong Food Science and Technology Society, member of China Nutrition Society, and third-level personnel of "15 12 project" of Shandong Agricultural University. He has successively presided over the National Natural Science Foundation's "Discovery of phase II enzyme elicitor in ginger and its study on the mechanism of Nrf2/ARE pathway induction" and the first-class support project of National Postdoctoral Science Foundation's "Study on the mechanism of gingerol inducing phase II enzyme through Nrf2/ARE pathway". He participated in 9 general projects of the National Natural Science Foundation, such as Signal Pathway and Molecular Mechanism of Quercetin and Catechin Synergistically Protecting Cells from Antioxidant Stress, National Rural Science and Technology Support Plan "Twelfth Five-Year Plan", Key Technology of Preparation of Food Components with Nerve Cell Function Regulation, Activity Evaluation and Application, and Shandong University Science and Technology Plan "Study on Biogenic Amine Accumulation Mechanism and Biological Control in Bacon", and won the third prize of Laiwu Science and Technology Progress 1. He has published more than 20 papers on food chemistry. Food research international. Journal of food science. Technology. , mutation. Research results, poisons. environment , food science, food and fermentation industry. Among them, the first author SCI included 9 papers and applied for 3 patents.

Mainly engaged in teaching and scientific research in food nutrition chemistry, agricultural product processing and quality control. Teach courses such as food chemistry, food chemistry and analytical experiments, food nutrition and health, industrial fermentation analysis technology, etc., and guide students to win the first prize in the biochemical experimental skills competition for college students in Shandong Province 1. At present, the main research directions are: separation and biological activity evaluation of food functional factors based on cell model; Nutritional and health functions of phytochemicals and their molecular mechanisms: agricultural product processing and quality control.