Publication is never easy for college students. However, at UIC, many sparkling academic paper authors were cultivated in its liberal arts education atmosphere.

Tan Yongqi, a fresh graduate from UIC's Food Science and Technology Programme, is about to publish her paper as the first author in an SCI Journal.

Her final year project during her undergraduate study, "Chemical Profiles and Health-promoting Effects of Porcini Mushroom (Boletus edulis): A Narrative Review", has been accepted by Food Chemistry, an international journal in the field of Food Science, and it is expected to be published in October 2022.

The paper summarized the research results on porcini mushrooms in the past 20 years and suggested the future practical use of porcini in food and health products.

Tan Yongqi

From MPRO