Prof. Dr. Xin Li currently works as a Master Supervisor and Associate Professor at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, China. She has obtained a B.Sc. in Animal Science at Shenyang Agricultural University, an M.Sc. in Animal Nutrition and Feed Sciences at China Agricultural University, and a Ph.D. in Meat Science at the Swedish University of Agricultural Sciences. Her research interests are fresh meat preservation and loss control mechanisms and intelligent cold chain logistics technology. Her main research areas include the following: 1. The mechanism of fresh meat loss control and preservation with a focus on the regulation mechanism of fresh meat quality by energy metabolism and protein post-translational modification interaction at early postmortem, elucidating the effects of temperature and humidity on fresh meat quality in order to provide a theoretical basis for the development of fresh meat quality preservation technology. 2. Fresh meat preservation and intelligent cold chain logistics technology. Developing super-chilling and physical-field-assisted ice temperature/super ice temperature technologies and high-quality fresh meat new products in order to solve the issues of short shelf-life and high losses.
