Dr Weili Li - Senior Consultant

Weili is an active researcher and lecturer with valuable industrial work experience, specialising in the formulations and processing of bakery foods and functional foods. She has a particular interest in extending the understanding of the functional properties of cereal proteins and their applications in the improvement of food product qualities and nutritional values. Current research projects include the application of value-added gluten proteins in food products, the development of functional foods, such as high fibre and low sugar bakery products and the improvement of nutritional values of wholemeal products.