Dr. Yunyao Qu is a research assistant at the Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. She graduated from the University of California (Davis) and received her bachelor’s degree in 2016, then she studied at Oregon State University and received a master’s degree and a Ph.D. degree. Her main research focuses on protein analysis, food science and technology, peptidomics, and metabolomics.
Si Hong Park is currently an associate professor at the Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, USA. He completed his Ph.D. studies in cell and molecular biology at the University of Arkansas in 2013. From 2013 to 2017, he served as a post-doctoral associate at the University of Arkansas. His goal is to develop a food safety program that includes genomics, metagenomics (microbiome and whole genome sequencing), and transcriptomics based on next-generation sequencing and bioinformatics. Hi research focuses on the detection, identification, and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter, and E. coli from farms
to forks using various molecular techniques.
David C. Dallas received his Ph.D. in nutritional biology from the University of California Davis in 2012. He is currently an associate professor in the Nutrition Program, College of Health, at Oregon State University and a Biohealth Valley Fellow. His research topics mainly include milk proteins, milk peptides, preterm infants, and digestion.