Lili He
Professor, and Department Head
Field of Study
Analytical chemistry, Raman spectroscopy, SERS, Nanofabrication, Infrared spectroscopy, X-ray fluorescent spectroscopy, Rapid detection, Characterization, Chemical Imaging
Professional Bio
Lili He is a Professor of Food Science at the University of Massachusetts, Amherst. She earned her Bachelor's and Master's degrees from Zhejiang University in China and obtained her PhD from the University of Missouri-Columbia in the United States in 2009. After completing her postdoctoral training at the University of Minnesota, she joined the Food Science Department at the University of Massachusetts, Amherst as an Assistant Professor in 2012. In 2018, Dr. He was promoted to Associate Professor, and in 2022, she was promoted to Full Professor. In 2020, Dr. He established the Raman, IR, and XRF Core Facility at the University of Massachusetts, providing analytical services to both the university and external clients.
Research
My research focuses on development and applications of advanced and innovative analytical techniques in solving the critical and emerging issues in environmental, agricultural, and food sciences. The central techniques are Raman, surface-enhanced Raman spectroscopy (SERS), IR and X-ray fluorescent spectroscopy (XRF). My contribution to the science is the development of various innovative methods that have advanced the analysis of chemical, biological and physical agents in complex systems. These methods have been utilized to fulfill knowledge gaps regarding the prevalence, behavior, and biological fate of the analytes in environmental, agricultural and food systems, and thus to improve the safety and sustainability of our environmental, agricultural and food systems.
Analytes of interest: pesticides, mycotoxins, heavy metals, food additives, microplastics, nanomaterials, bacteria, etc.