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Yong Li

Ph.D., Interdepartmental Nutrition Program (INP), Purdue University

As a Research Scientist in the Lipid Chemistry and Molecular Biology Laboratory, my primary research interest is the biological impact of dietary factors (omega-3 and omega-6 polyunsaturated fatty acids, isoflavones, and tea catechins) on the musculoskeletal system using animal and cell culture models.  Key laboratory expertise that is a part of my research includes gas chromatography (GC), HPLC, dual energy X-ray absorptiometry (DXA), Western blotting, and RT-qPCR.