Dr. Yiqun Huang

Dr. Yiqun Huang |Clyto Access

Shanghai Ocean University, China

Editorial Board Member

Expertise: Spectroscopic methods- Near infrared, Fourier transform infrared, Surface-enhanced Raman spectroscopy, Food composition, Food additives, Chemical hazard in various food products, Seafood and meat products

Bio: Dr. Yiqun Huang received her Ph.D. in Food Science from Washington State University (WSU), Pullman, USA in 2001. From 2002-2004, she has served as a Postdoctoral Research Associate in the Department of Biological systems engineering at Washington State University, USA. From 2004 to 2008, Dr. Huang served as an Assistant Professor at University of New York. In 2008, she joined the College of Food Science and Technology at Shanghai Ocean University as a Professor. She has published more than 50 peer-reviewed papers in high impact International refereed journals

Related Journals & Conferences :

Journal of Molecular and Applied Bioanalysis