Prof. Lijing Ke

Prof. Lijing Ke


Lijing Ke joined the University of Leeds in 2023. Prior to moving to Leeds, he spent 10 years working at the School of Food Science and Biotechnology, Zhejiang Gongshang University (China), after he obtained a PhD in Biochemistry and Biophysics in 2011 from the University of Edinburgh.

His food and health research started from the curiosity on the browning substances (Maillard reaction products) which are widely found in thermal processed food and herbal medicine and exhibiting various health promoting functions. By exploring the physicochemical nature and bioactivities of nano-assemblies in food, Lijing demonstrated that the food derived nanoparticles are the nutrient-carriers and functional units, proposed a new mode of food-body interaction involving food nanostructures, human and gut microbial cells, and redox homeostasis.    

Research interests

His current research interests are to explore the nature and evolution of nanostructures in typical processed foods, to gain detailed insights on the fate of food nanostructures in alimentary tract including interactions with macromolecules and vesicles, and to design and develop multi-purpose and plant-based nano-assemblies consolidating redox and immune regulatory capacities, for promoting food safety, nutrition security and human/animal health. 

The above research will encompass the multiscale approach and toolbox to expand the research frontier of food-body interaction, minimal processing and health promotion at the cellular, nano-structural and molecular level. In the next decade, it shall facilitate the new development of food structure and biology studies, and transform human agrifood system to be healthier and more sustainable. 

<h4>Research projects</h4> <p>Any research projects I'm currently working on will be listed below. Our list of all <a href="">research projects</a> allows you to view and search the full list of projects in the faculty.</p>


  • Ph.D. in Biochemistry and Biophysics

Professional memberships

  • Royal Society of Chemistry
  • International Union of Food Science and Technology
  • Chinese Institute of Food Science and Technology

Student education

His teaching interests lectures and modules relating to food function, nanotechnology, biology and health. He have bilingually developed and delivered modules for PG students, including a module called ‘Food Nanoparticular Biology’ at the National University of Singapore (2023).

As the lead teacher, he has tutored several teams of undergraduates and postgraduates to win five prizes in regional or national level food-tech innovation competitions. He has supervised dozens of PhD/Master students. More than one fifth of the Masters continued to pursue their doctoral degrees at European universities with full scholarships.

<h4>Postgraduate research opportunities</h4> <p>We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our <a href="">research opportunities</a> allow you to search for projects and scholarships.</p>
    <li><a href="//,-bioavailability,-and-healthy-ageing">Conversation between food nanoparticles and gastrointestinal cells: signalling, bioavailability, and healthy ageing</a></li>