Graduate Student
Lei completed her BS in Biological Technology at Beijing Normal University and MS in Microbial Biology at Rutgers University. Because of her interest in Food Safety, she worked at USDA-ARS to study detection and isolation of Norovirus and Tulane Virus before coming to the University of Minnesota. Her research involves the impact of ice recrystallization during freeze and thaw on high-moisture extruded meat analogue. Outside of the lab, she enjoys sports like Taekwondo, Karate, travel and choir singing.