Wei LIAO
Food Scientist
Lyon
Summary
Experienced food science and technology professional with 7+ years of scientific training. Skilled in developing innovative solutions for the food and cosmetics industry. Seeking roles to contribute to the advancement of new technologies and product development.
Overview
6
6
years of professional experience
11
11
years of post-secondary education
3
3
Languages
Work History
Postdoctoral Research Fellow
Institut des Sciences Analytiques - CNRS
Lyon
01.2023 - 06.2023
- Conducted extensive research on the use of nanoparticles in greenhouse planting, resulting in the successful synthesis and characterization of three different nanoparticle formulations
- Utilized advanced lab skills, including homogenization, sonication, and spectroscopic techniques to resolve relevant product issues
- Coached and trained multiple PhD and Master's students, providing comprehensive guidance and support throughout their experimental research projects
- Produced high-quality scientific papers and reports
PhD Candidate
Claude bernard university lyon 1
Lyon
10.2018 - 09.2022
- Determine optimal conditions for encapsulating hydrophobic antibacterial nanodroplets
- Investigated the molecular interactions between different components in nanoemulsions
- Studied the release kinetics and mechanism of antimicrobial agents to gain insights into their potential applications
Research Assistant
Hainan Dongfang Longsheng Industrial Co
Haikou
02.2017 - 02.2018
- Conducted research on the extraction of by-products from aquatic product processing
- Collaborated with a team of researchers and engineers to optimize the treatment process
Education
Ph.D. - Food Science and Biochemistry
Claude Bernard University
Lyon 10.2018 - 09.2022
M.D. - Food Science And Engineering
Hainan University
Haikou 09.2015 - 07.2018
Bachelor of Science - Food Science
Wuhan Polytechnic University
Wuhan 09.2011 - 09.2015
Skills
Nanoparticle formulation
Colloids system chariterization
Microbiology manupulation
Homogenization techniques
Excellent verbal and written communication skillsStrong analytical skills
Publication
- Liao W., Elaissari A., et al. The formation mechanism of multilayer emulsions studied by isothermal titration calorimetry and dynamic light scattering [J]. Food hydrocolloids, 2022: 108275.
- Liao W., Elaissari A., et al. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate [J]. Compr. Rev. Food Sci. 2022. • Liao W., Elaissari A., et al. Effect of trans-Cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties [J]. Food Chemistry, 2022: 134044.
- Liao W., Badri W., et al. Nanoencapsulation of essential oils as natural food antimicrobial agents: An overview[J]. Applied Sciences, 2021, 11(13): 5778.
- Liao W., Zhu Y., et al. Effect of extraction variables on the physical and functional properties of tilapia gelatin[J]. LWT, 2021, 146: 111514. • Liao W., Guanghua X., et al. Comparison of characteristics and fibrilforming ability of skin collagen from barramundi (Lates calcarifer) and tilapia (Oreochromis niloticus)[J]. International journal of biological macromolecules, 2018, 107: 549-559.
- Jiang T., Liao W., et al. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications[J]. Food Research International, 2020, 132: 109035.
- Liao W., Gharsallaoui A., et al. Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Transcinnamaldehyde[J]. LWT, 2021, 146: 111655.
- Liao W., et al. Food applications of Nigella sativa essential oil[J]. Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, 2021: 433-455.
- Eghbal N., Liao W., et al. Microencapsulation of natural food antimicrobials: Methods and applications[J]. Applied Sciences, 2022, 12(8): 3837. • Liao W., Liu Y., et al. Characterization of three‐spot seahorse (Hippocampus trimaculatus) skin collagen and its fibrillar gel reinforced by EDC: A comparative study[J]. Journal of Food Biochemistry, 2017, 41(5): e12391.
Timeline
Postdoctoral Research Fellow
Institut des Sciences Analytiques - CNRS
01.2023 - 06.2023
PhD Candidate
Claude bernard university lyon 1
10.2018 - 09.2022
Ph.D. - Food Science and Biochemistry
Claude Bernard University
10.2018 - 09.2022
Research Assistant
Hainan Dongfang Longsheng Industrial Co
02.2017 - 02.2018
M.D. - Food Science And Engineering
Hainan University
09.2015 - 07.2018
Bachelor of Science - Food Science
Wuhan Polytechnic University
09.2011 - 09.2015