Qing Li

As a microbiome and fermentation scientist with a strong academic foundation and international research experience, I specialize in microbial ecology, host-microbe interactions, and data-driven insights into gut and food-associated microbiota. My expertise lies in designing and executing both in vitro and in vivo experiments, applying advanced sequencing technologies (16S rRNA, shotgun metagenomics), and integrating statistical and computational tools—especially in R and shell—for high-impact biological interpretation.

I have conducted research in Denmark and Canada, working on projects ranging from dietary modulation of the gut microbiome and microbial metabolic profiling to the functional characterization of lactobacilli in food fermentations. My work bridges fundamental science and applied microbiology, with hands-on experience in microbial cultivation, anaerobic fermentation, biomarker discovery, genetic edition, and enzymatic characterization.

Driven by curiosity and collaboration, I thrive in multidisciplinary environments where microbiology, food science, and bioinformatics intersect. I’m passionate about transforming microbial knowledge into sustainable, health-promoting biosolutions in areas such as fermented foods, probiotics, and host-microbiome dynamics.