Lu received his Ph.D. in food science from Zhejiang University. Dr. Lu teaches an undergraduate course, Food Analysis, along with a team-taught Food Chemistry course, lecturing on food flavor chemistry and food enzyme. Dr. Lu's research program focuses on food chemistry and health, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for bioactivity. Specific interests include: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains; 2) food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases; and 3) risk assessment of agricultural food quality and safety.