未知味觉

熊幼翎教授，介绍见文后。

客套话不谈，说说听高人讲话后的感触。
1、他先讲到要有科学的精神，让我等汗颜，的确，我们的科学精神不强，我们似乎也不称之为科学精神，称之为品德—-这如孙悟空身上的五指山的空洞无物又大如斗的东西。的确，我们真的缺少科学的精神、科学的态度、科学的观念。我们的精神、态度、观念似乎都带着些许官本位的思想。
2、逻辑性，这是熊教授第二个强调的，我们国人写东西的逻辑性不强。这似乎是几千年下来的毛病。
3、要学会从现象研究机理
4、科研，首先是提出一个假设、然后证明假设是对是错，而这个证明过程要限定在食品的环境中来设计实验。
5、及时处理数据
6、课题三种类型，一类结合实际，解决实际问题，是解决问题；二类是开拓性的，有具体的目标，但不一定解决具体问题；三类是介于二者时间的研究。
7、科研要具有创新性

Youling L. Xiong, Ph. D.
Professor
Department of Animal and Food Sciences
Room 206 W. P. Garrigus Bldg.
University of Kentucky
Lexington, KY 40546-0215
Phone: 859-257-3822
Facsimile: 859-257-5318
E-mail: ylxiong@uky.edu
Primary appointment:
College of Agriculture
Associate member:
Center of Nutritional Sciences
Center of Membrane Sciences

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EDUCATION
Postdoctoral Fellow: Milk protein chemistry, Cornell University, 1989-1990.
Ph.D.: Muscle protein functionality, Washington State University, 1989.
M.S.: Proteolysis and meat tenderness, Oregon State University, 1985.
B.S.: Sugar chemistry & technology, Southern Yangtze University (formerly Wuxi University of Light Industry), China, 1982.

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RESEARCH (75%)
Physical, biochemical, and functional properties of muscle, dairy and soy proteins; oxidative changes in proteins and lipids during food processing and storage; development of natural antioxidants and bioactive peptides; textural properties of meat, dairy and soy products; interactions among food ingredients in value-added meat and poultry products; porcine and avian muscle fiber types; postmortem muscle proteolysis; aquatic products (fish and crustaceans).

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TEACHING (25%)
Food Chemistry (FSC 434G, 4 credits)
Food Proteins (FSC 638, 3 credits)
Advanced Meat Science (FSC 630, 4 credits)
Experiential Learning in Food Science (FSC 399, 1-6 credits)

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AWARDS/HONORS
Distinguished Research Award, American Meat Science Association, 1999
Young Scientist Award, American Chemical Society, Agricultural and Food Chemistry Division, 1997
Achievement Award, American Meat Science Association, 1995
Certificate of Merit Award, National Institute of Food Technologists, 1987
Landeholm Memorial Award, Washington State University, 1987
Honorary Professor, Southern Yangtze University, China
Chairman, National Institute of Food Technologists (IFT) Muscle Foods Div., 1996-97
Editorial board, Journal of Muscle Foods
Expert reviewer for more than 15 scientific journals
Expert reviewer/panel member for 5 grants programs