Qi (Yuki) You

f84bov@r.postjobfree.com

*** ******** *******, *******, **, 29631

Tel: 608-***-****

Objective

To work as Analytical chemist/R&D in a productive company, that will provide me a good platform to utilize my professional knowledge and skills.

Professional Summary

• Excellent design skills in analysis experiments.

• Expert operation of HPLC with various detectors, UHPLC and GC.

• Strong ability to maintain various analysis instruments and troubleshoot related problems, including HPLC, MS, UHPLC, GC.

• Familiar with the product formulation and strong skill on product development.

• Great knowledge on ingredient and compounds analysis, identification and development.

• Able to statistically analyze data by mathematic model and professional software.

• Excellent PC skills including Microsoft Office Suite particularly Word and Excel.

• Rich experience on project management.

• Great performance under multi-task, challenging environments.

• Outstanding leadership in leading the lab group.

• Strong team spirit and communication skills.

Education

Doctor of Philosophy in Food Technology Accumulated G.P.A.: 3.83/4.0

Minor in Experimental Statistics

Clemson University, SC Aug 2009 - Present

Dissertation: Bioactivities evaluation and chemical profiles of phytochemicals in muscadine grapes (Vitis rotundifolia).

Expected Graduation: January 2012.

Master of Science in Food and Nutrition Sciences G.P.A.: 4.0/4.0

Tuskegee University, AL Jan 2008 - Jun 2009

Thesis: Characterization of anthocyanins and phenolic compounds in organic and conventional blueberries in selected cultivars.

Bachelor of Science in Food Science and Engineering G.P.A.: 3.3/4.0

Beijing Forestry University, Beijing, P.R.China Sep 2003 – Jul 2007

Thesis: Extraction technology of flavonoids from bamboo leaves.

Vice President of Student Union

Merit Scholarship Recipients (three times)

Experience

Lab Manager & Research Assistant

Clemson University, SC Jun 2010 – Present

• Supervised, coordinated, and trained the research group in Food Chemistry Lab

• Took charge of lab safety.

• Developed the identification methods and determined bioactive compounds by HPLC with UV, DAD, ELSD, and MS detectors.

• Set up and troubleshot analytical equipment expertly, including HPLC, MS, UHPLC and GC.

• Discovered the functionality of bioactive phytochemicals.

• Modified and developed bioactivity assays.

• Determined enzyme inhibitory kinetic mode and developed the enzymatic analysis method.

• Operated cell culture expertly and conducted a cell culture lab.

• Determined the anti-cancer activity of bioactive compounds

• Presented research results at IFT annual meeting.

Graduate Teaching Assistant

Clemson University, SC Aug 2009 – Present

• Instructed the course of Biochemistry Lab in Department of Biological Sciences.

• Assigned projects and quizzes to students and graded assignments.

Research Assistant

Tuskegee University, AL Jan 2008 – Jun 2009

• Identified bioactive compounds by HPLC.

• Discovered the bioactivities of phytochemicals.

• Maintained analytical instruments, including HPLC and MS.

R&D Assistant (Internship)

Yanpai Dairy Inc. Hangzhou, P.R.China Aug 2007 – Nov 2007

• Developed novel yogurt products

• Developed the ingredients utilization in products

• Conducted the fermentation processing for yogurt products

• Conducted the product shelf life test

• Generated the nutrition data of novel products

• Gained knowledge of process lines, procedures and specifications of dairy products.

Publications

Published (selected)

• You, Q., Wang, B., Chen, F., Huang, Z., Wang, X., Luo, P. G. (2011). Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chemistry 125, 201-208.

• You, Q., Chen, F., Wang, X., Luo, P. G., and Jiang, Y. (2011). Inhibitory effects of Muscadine Anthocyanins on α-glucosidase and pancreatic lipase activities. Journal of Agricultural and Food Chemistry (In Press).

• You, Q., Chen, F., Wang, X., Jiang, Y., and Lin, S. (2011). Anti-diabetic activities of phenolic compounds in Muscadine against alpha-glucosidase and pancreatic lipase. LWT-Food Science and Technology. (In Press).

• Lin, S., Guo, Y., You, Q., Yin, Y., Liu, J., and Luo, P. (2011). Effects of high-intensity pulsed electric field on antioxidant attributes of hydrolysates derived from egg white protein. Journal of Food Biochemistry (In Press).

• Ni, H., Cai, H., Chen, F., You, Q., Xiao, A., and Wang, Y. (2011). Purification and characterization of β-D-glucosidase from Aspergillus Niger naringinase. Journal of Food Biochemistry (In Press).

• Ni, H., Cai, H., Xiao, A., Chen, F., You, Q., and Wang, Y. (2011). Improved purification of α-L-rhamnosidase from Aspergillus Niger naringinase. Journal of Microbiology and Biotechnology (In Press).

Submitted (selected)

• You, Q., Chen, F., Wang, X., Jiang, Y., and McCoy, J. H. (2011). HPLC-MS analyses and bioactivities of novel chemicals in Devil’s club (Oplopanax horridus). Food Chemistry.

• You, Q., Chen, F., Wang, X., and Yang, Z. (2011). Chemical profiles and healthy benefits of Anthocyanins and Phenolic Compounds in Blueberries. Chapter in Book “Polyphenols: Chemistry, Dietary Sources and Health Benefits”. Nova Science Publisher, Inc. NY.

• You, Q., Chen, F., Sharp, J. L., Wang, X., and You, Y. (2011). Comparison of phenolic profiles of Muscadine grapes determined by HPLC-MS and HPLC-ELSD. Journal of Chromatography A.

In preparation

• You, Q., Chen, F., Wang, X., Sharp, J. L., and You, Y. (2011). Composition of Phenolic compounds in Noble Muscadine by HPLC-UV-MS and the relationship to the antioxidant capacity.

Conference presentation (poster)

• You, Q., Chen, F., Ni, H., and Lin, S. (2011). Antioxidant capacity and chemical profiles of anthocyanins and other major phenolics in organically and conventionally grown rabbiteye blueberries. Institute of Food Technologists annual meeting, New Orleans, LA.

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