Name: LEI, Bo
Position: Professor, Food Science and Technology; Associate Dean of DST

Academic & Professional Qualifications
  • Zhuhai High Level Talent (3rd class)
  • Ph.D. Food Science (UBC, Canada)
  • M.Sc. Bioprocess (AIT, Thailand)
  • B.Sc. Biology (Lanzhou University, China)
Professional Activities
  • Director, Zhuhai Key Laboratory of Agriculture Product Quality and Food Safety
  • Expert member, Zhuhai Municipal Food Safety Commission
Research Areas
  • Food chemistry
  • Purification and characterization of protein/bioactive peptides
  • Functional foods and nutraceuticals
  • Food safety techniques and food safety systems
Selected Publications
  1. Lei, Bo; Xin, Xiong; Cai, Zongwei. 2015. A scalable fast and efficient production method of Nattokinase. Patent App. No. 201510495062.9.
  2. Zee, Sze Yong; Lei, Bo. 2015. A production and application method of food additive/thickener from pure natural tremella. Patent App. No. 201510573096.5.
  3. Wu, J.; Lei, Bo; Ren, J. 2014. Methods of Phosvitin Extraction and Phosphopeptide Preparation from Egg Yolk. Patent Pub. No.: US-2014/0221296 A1.
  4. Lei, Bo & Wu J. 2012. Purification of Egg Yolk Phosivitin by Anion Exchange Chromatography. Journal of Chromatography A. 2012, 1223, 41–46
  5. Lei, Bo; Majumder K.; Shen, S.; and Wu J. 2011. Effect of sonication on thermolysin hydrolysis of ovotransferrin. Food Chemistry, 124 (3): 808-815.
  6. Chung, M W.Y., Lei, Bo; and Li-Chan, E.C.Y. 2005. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissiumum L). Food Chem., 90: 271-279.
  7. Lei, Bo, Li-Chan, E. C., Oomah, B. D., and Mazza, G. 2003. Distribution of cadmium-binding components in flax (Linum usitatissimum L.) seed. J.  Agri. Food Chem., 51(3):814-821.
Courses Taught at UIC
  • Food Engineering
  • Food Analysis
  • Food Packaging
  • Waste Management
  • Final Year Project I
  • Food Science Lab II
  • Functional Foods Food Business
  • General Biology
  • General Biology and Chemistry Lab
  • Chemistry and Food Analysis Lab