YILIN LI | Chemical Engineering | Best Researcher Award

Dr. YILIN LI | Chemical Engineering | Best Researcher Award

Senior scientist from Heilongjiang Feihe Dairy Co., Ltd, China

Dr. Yilin Li is a highly accomplished researcher specializing in food sensory science with nearly 7 years of experience in both academic and commercial settings. Currently, she serves as the Sensory Lead at Heilongjiang Feihe Dairy Co., Ltd in China, where her work integrates consumer sensory testing techniques to guide research and development in new product creation. Additionally, Dr. Li has contributed significantly to the application of molecular sensory technology, developing quantitative models to monitor flavor compounds in milk powder during its shelf life. Her research has been widely recognized in the field, and her scientific contributions have been published in prestigious journals such as the Journal of Food Science and Food Chemistry. As a committee member of the Sensory Quality and Consumer Insights Standardization Technical Committee and the National Sensory Analysis Standardization Technical Committee, Dr. Li also plays an instrumental role in shaping industry standards.

Her research interests primarily focus on sensory evaluation, flavor perception, and consumer preferences, specifically in relation to food products such as chocolate and milk-based goods. Dr. Li’s work has profound implications for the food industry, where she bridges the gap between scientific discovery and commercial product development.

Professional Profile

Education

Dr. Yilin Li’s educational background reflects a strong foundation in sensory science and food technology. She holds a Ph.D. with research focusing on the impact of nutrient addition on the sensory and oral flavor perception of chocolate by consumers. This research explored how different ingredients in chocolate affect the consumer’s flavor experience, offering valuable insights into how food formulations can be improved to align with consumer preferences.

In addition to her Ph.D., Dr. Li completed her Master’s degree with a specialization in Microencapsulation and Sensory Science. Her education has equipped her with the scientific expertise needed to pursue innovative research in the areas of food sensory science, consumer behavior, and food quality. Her academic training has also led to substantial contributions to the understanding of sensory dynamics in the food industry, particularly regarding how storage conditions and ingredient modifications affect food perceptions.

Dr. Li’s advanced studies, coupled with her practical industry experience, enable her to approach research with a well-rounded perspective, combining theoretical knowledge with hands-on application.

Professional Experience

Dr. Yilin Li has nearly 7 years of professional experience in food sensory science research and 3 years of commercial practice in the sensory science field. She currently holds the position of Sensory Lead at Heilongjiang Feihe Dairy Co., Ltd in China. In this role, she is responsible for overseeing the sensory evaluation of food products, guiding the R&D department in creating new products based on consumer sensory feedback. Dr. Li applies advanced sensory testing techniques to ensure that the flavors, textures, and overall consumer preferences of products meet industry standards.

Her commercial experience also includes the application of molecular sensory technology, where she developed a quantitative model for the flavor compounds in milk powder during its shelf life. This model has had significant practical implications, helping the quality control department at Feihe Dairy maintain product consistency and quality over time.

Dr. Li’s research has always focused on bridging the gap between academic research and real-world commercial application, demonstrating her ability to contribute to both the scientific community and the food industry in meaningful ways.

Research Interests

Dr. Yilin Li’s research interests are centered on sensory science, with a specific focus on consumer preferences and the perception of food flavors. Her work investigates how sensory factors such as taste, smell, and texture affect the consumer experience of food products. One of her key research areas is exploring how different ingredients and nutrient additions can alter the flavor perception of chocolate, a project that has applications in the formulation of better-tasting, more consumer-friendly products.

In addition to chocolate, Dr. Li’s work extends to other food products, including infant formula and milk-based powders. She has conducted extensive research on the sensory evaluation of long-term storage conditions for products such as vacuum-packed corn and infant formula, monitoring how volatile compounds and flavor profiles evolve during storage.

By applying molecular sensory technology, Dr. Li’s research explores how to better predict and control the sensory quality of food over time, with a particular interest in developing models that can be used in both industrial and consumer-facing applications. Her research bridges the gap between food science and consumer behavior, focusing on creating products that align with consumer expectations and preferences.

Research Skills

Dr. Yilin Li possesses advanced research skills in sensory science, consumer behavior analysis, and food quality evaluation. Her expertise includes designing and conducting sensory tests to assess consumer preferences and product acceptability, particularly in the context of flavor and texture. She is proficient in using molecular sensory technology to monitor volatile compounds and flavor changes in food products over time, applying these methods to improve product quality and consistency.

Her ability to integrate both qualitative and quantitative approaches to sensory evaluation allows her to develop predictive models for food flavor compounds, which have been successfully applied in commercial settings. Additionally, Dr. Li is skilled in utilizing techniques such as gas chromatography-olfactometry-mass spectrometry (GC-O-MS) for sensory evaluation, providing detailed insights into the sensory drivers of consumer preferences.

Dr. Li also has a solid foundation in scientific writing and publishing, having authored several articles in high-impact journals. Her research skills extend beyond technical expertise to include leadership and collaboration, particularly in her work with standardization committees that shape the practices and guidelines of sensory science.

Awards and Honors

Dr. Yilin Li has earned recognition in both the academic and commercial sectors for her contributions to food sensory science. Her work has been published in top-tier journals, where it has garnered attention for its innovative approach to sensory evaluation and its impact on food product development. Dr. Li’s commitment to advancing the field has been recognized by her involvement in several key standardization committees, including the Sensory Quality and Consumer Insights Standardization Technical Committee and the National Sensory Analysis Standardization Technical Committee (SAC/TC566).

These roles have not only enhanced her leadership within the industry but also showcased her dedication to improving the standards of sensory science. While specific awards and honors are not listed, her active participation in shaping sensory science practices and her contributions to product development at Feihe Dairy further highlight her recognition within the field.

Conclusion

Dr. Yilin Li stands out as a leading figure in food sensory science, combining a robust academic background with practical, industry-driven research. Her work, which spans both academic theory and commercial application, has made a lasting impact on food product development, particularly in the areas of sensory evaluation, flavor perception, and consumer preferences. Through her innovative use of molecular sensory technology and her contributions to the development of predictive models for food quality, Dr. Li has significantly advanced the understanding of how sensory factors affect food enjoyment. Her leadership roles in industry-standardization committees further emphasize her influence in shaping the future of sensory science practices. While her work is already highly impactful, there is potential for Dr. Li to expand her research scope and enhance collaboration with interdisciplinary teams to further advance the field. Overall, Dr. Li’s dedication to improving both the scientific understanding and commercial applications of sensory science makes her an outstanding candidate for the Best Researcher Award.

Publications Top Notes

  1. Title: Organic Functional Groups and Their Substitution Sites in Natural Flavonoids: A Review on Their Contributions to Antioxidant, Anti‐Inflammatory, and Analgesic Capabilities
    Journal: Food Science & Nutrition
    Year: 2025
    DOI: 10.1002/fsn3.70191
    Authors: Jingxian An, Zhipeng Zhang, Anwen Jin, Muqiu Tan, Shilong Jiang, Yilin Li

  2. Title: Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement
    Journal: Food Science & Nutrition
    Year: 2025
    DOI: 10.1002/fsn3.70074
    Authors: Yilin Li, Shuying Wang, Lanxin Zhang, Qianhui Dong, Xinyu Hu, Yuxin Yang, Ting Liu, Baopei Wu, Bingqi Shan, Chuncao Yin et al.

  3. Title: Changes of the Volatile Compounds and Odors in One-Stage and Three-Stage Infant Formulas During Their Secondary Shelf-Life
    Journal: Current Research in Food Science
    Year: 2024
    DOI: 10.1016/j.crfs.2024.100693
    Authors: Yilin Li, Ruotong Li, Xinyu Hu, Jiani Liu, Guirong Liu, Lipeng Gao, Yongjiu Zhang, Houyin Wang, Baoqing Zhu

  4. Title: Monitoring Volatile Changes in Infant Formula During Long-Term Storage at Room Temperature
    Journal: Current Research in Food Science
    Year: 2023
    DOI: 10.1016/j.crfs.2023.100645
    Authors: Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao et al.

  5. Title: Oral Processing Preference Affects Flavor Perception in Dark Chocolate with Added Ingredients
    Journal: Journal of Food Science
    Year: 2021
    DOI: 10.1111/1750-3841.15557
    Authors: Yilin Li, Bryony James

Yerbol Tileuberdi | Chemical Engineering | Best Researcher Award

Assoc. Prof. Dr. Yerbol Tileuberdi | Chemical Engineering | Best Researcher Award

Associate Professor at Abai University, Kazakhstan

Yerbol Tileuberdi is an accomplished researcher and associate professor with over 15 years of experience in chemical engineering, petrochemistry, and nanotechnology. His work primarily focuses on sustainable practices in heavy oil processing, bitumen production, and carbon material development. Yerbol’s extensive academic background, paired with his practical research at the Institute of Combustion Problems, highlights his commitment to ecological innovation. Recognized by numerous awards and honors, he has made impactful contributions through research, patents, and publications. His international collaborations, including multiple internships at Berlin Technical University and other esteemed institutions, have helped shape his expertise in global engineering and environmental solutions. Yerbol’s academic and research achievements make him a notable figure in chemical engineering and sustainable technology development.

Professional Profile

Education

Yerbol Tileuberdi pursued all his higher education at Al-Farabi Kazakh National University (KazNU). He completed his undergraduate studies in 2008, earning a Bachelor’s degree, followed by a Master’s degree in 2010. He later obtained a Ph.D. in 2014 from KazNU, specializing in chemical engineering. Yerbol’s academic journey has equipped him with advanced theoretical knowledge and practical insights, particularly in petrochemistry and nanotechnology. His education laid a strong foundation for his ongoing research work and established a career path that includes leadership roles at Kazakh institutions. Yerbol has further enhanced his expertise through foreign internships and research opportunities at renowned universities, including Berlin Technical University and Petroleum University of China.

Professional Experience

Yerbol Tileuberdi serves as an associate professor at Abai Kazakh National Pedagogical University (KazNPU) and is also a leading researcher at the Institute of Combustion Problems. Over the past 15 years, he has amassed a wealth of experience in chemical engineering, focusing on petrochemistry, nanotechnology, and ecological solutions. His roles involve both teaching and conducting advanced research, emphasizing sustainable practices in energy and material science. Yerbol’s professional journey reflects his dedication to academia and his expertise in addressing complex chemical engineering challenges. His position as a leading researcher has allowed him to contribute significantly to scientific advancements, particularly in recycling and carbon material production.

Research Interests

Yerbol Tileuberdi’s research interests span several areas within chemical engineering and environmental sustainability. He focuses on processing heavy oil, natural bitumen, oil sands, and oil shale, aiming to develop efficient methods for producing and modifying bitumen. He is also interested in hydrocarbons’ oxidation and asphaltene structures, exploring ways to enhance fuel quality and sustainability. Additionally, Yerbol is committed to recycling worn tires and producing carbon materials, which align with his goal of developing eco-friendly solutions in petrochemical engineering. His work on flameless heaters showcases his interest in innovative, sustainable technologies that reduce environmental impact, highlighting his commitment to advancing both ecological and industrial applications.

Research Skills

Yerbol possesses a diverse set of research skills that reflect his extensive experience in chemical engineering and petrochemistry. He is skilled in analyzing complex hydrocarbons, studying bitumen and asphaltene structures, and processing oil sands. His technical expertise extends to sustainable technologies, such as recycling and carbon material production, which contribute to the development of eco-friendly solutions. Yerbol’s skills in hydrocarbon oxidation and material modification are particularly valuable for his work on fuel processing and bitumen improvement. He is proficient in laboratory techniques necessary for his research, complemented by a strong ability to lead and conduct complex experiments at the Institute of Combustion Problems. His practical and analytical skills underscore his commitment to innovative chemical engineering.

Awards and Honors

Yerbol Tileuberdi has received numerous awards and honors that recognize his achievements in research and education. In 2024, he won the “Best Paper Award” from the Engineered Science Society and the “Best Youth Scientist” title at the Institute of Combustion Problems. Yerbol was also awarded the prestigious state grant for “The Best Teacher of Higher Education Institution” in 2018 and held the DAAD scholarship in the same year, marking his contributions to teaching and research. Earlier, he received the state scholarship for talented young scientists (2015–2016) and the “Best Youth Scientist” award at KazNU. These honors emphasize Yerbol’s dedication to excellence in both research and teaching, showcasing his influence in the academic and scientific communities.

Conclusion

Yerbol Tileuberdi’s extensive research background, notable achievements, and contributions to his field make him a strong contender for the Best Researcher Award. His experience in petrochemistry and commitment to sustainable practices position him as an impactful researcher in the field. Focusing on publishing in more high-impact journals and furthering interdisciplinary projects could further enhance his research influence and international recognition.

Publications Top Notes

  • Demetallization and desulfurization of heavy oil residues by adsorbents
    Authors: Y. Ongarbayev, S. Oteuli, Y. Tileuberdi, G. Maldybaev, S. Nurzhanova
    Journal: Petroleum Science and Technology
    Year: 2019
    Citations: 29
  • Study of asphaltene structure precipitated from oil sands
    Authors: F. R. Sultanov, Y. Tileuberdi, Y. K. Ongarbayev, Z. A. Mansurov, K. A. Khasseinov, et al.
    Journal: Eurasian Chemico-Technological Journal
    Year: 2013
    Citations: 23
  • Changing the structure of resin-asphaltenes molecules in cracking
    Authors: Y. Imanbayev, Y. Tileuberdi, Y. Ongarbayev, Z. Mansurov, A. Batyrbayev, et al.
    Journal: Eurasian Chemico-Technological Journal
    Year: 2017
    Citations: 18
  • Antimicrobial and Other Biomedical Properties of Extracts from Plantago major, Plantaginaceae
    Authors: K. Zhakipbekov, A. Turgumbayeva, R. Issayeva, A. Kipchakbayeva, et al.
    Journal: Pharmaceuticals
    Year: 2023
    Citations: 17
  • Thermocatalytic cracking of the natural bitumens of Kazakhstan
    Authors: Y. K. Ongarbayev, A. K. Golovko, E. B. Krivtsov, Y. I. Imanbayev, E. Tileuberdi, et al.
    Journal: Solid Fuel Chemistry
    Year: 2016
    Citations: 17
  • Functionalization and modification of bitumen by silica nanoparticles
    Authors: A. Zhambolova, A. L. Vocaturo, Y. Tileuberdi, Y. Ongarbayev, P. Caputo, et al.
    Journal: Applied Sciences
    Year: 2020
    Citations: 15
  • High temperature transformation of tar-asphaltene components of oil sand bitumen
    Authors: Y. Imanbayev, Y. Ongarbayev, Y. Tileuberdi, E. Krivtsov, A. Golovko, et al.
    Journal: Journal of the Serbian Chemical Society
    Year: 2017
    Citations: 15
  • Rice husk ash for oil spill cleanup
    Authors: K. Kudaibergenov, Y. Ongarbayev, M. Zulkhair, M. Tulepov, Y. Tileuberdi
    Journal: Applied Mechanics and Materials
    Year: 2014
    Citations: 14
  • Study of natural bitumen extracted from oil sands
    Authors: Y. Tileuberdi, Y. Ongarbaev, B. Tuleutaev, Z. Mansurov, F. Behrendt
    Journal: Applied Mechanics and Materials
    Year: 2014
    Citations: 12
  • Structural study and upgrading of Kazakhstan oil sands
    Authors: Y. Tileuberdi, Z. A. Mansurov, Y. K. Ongarbayev, B. K. Tuleutaev
    Journal: Eurasian Chemico-Technological Journal
    Year: 2015
    Citations: 11