Dr. LUO Yue earned her BSc degree (First Class Honour) in Food Science and Technology in 2017 from BNU-HKBU UIC and her PhD degree in Food Science on January, 2024 from Rutgers University-New Brunswick in the United States. Following her doctoral studies, she continued pursuing postdoctoral training at Rutgers University before joining UIC as an Assistant Professor and has kept expanding her research areas.
 
Dr. LUO's research interests focus on Food Chemistry, Flavor Chemistry, Nutraceuticals and Functional Foods, and Nanotechnology. Her research covers diverse topics, including identification and purification of novel volatile/flavor compounds in Maillard reaction, elucidation of novel flavor formation pathways, preparation of novel Amadori rearrangement products as future flavor additives, nutraceuticals in various foods and their future biological usage, bioaccessibility improvement of functional compounds and metabolites by nanotechnology, etc.

Dr. LUO is a member of American Chemical Society and Institute of Food Technologists. For the Food Science community, she serves as a reviewer of several academic peer-reviewed journals, including Food Science and Human Wellness and Journal of Future Foods.