MSPH Graduate
Johns Hopkins Bloomberg School of Public Health
Baltimore, Maryland, United States
Muyao LI (Marcella) recently completed her MSPH in Human Nutrition at the Johns Hopkins Bloomberg School of Public Health. Her research focuses on ultra-processed foods, food additive classification, and the use of food composition data to support nutrition policy. During her internship with the Pan American Health Organization, she developed a multilingual, ingredient-based framework for identifying cosmetic additives and ultra-processed ingredient markers in packaged foods from eight Latin American countries. Her broader interests include public health nutrition, noncommunicable disease prevention, and the application of reproducible data methods to strengthen food policy research.
Ultra-Processed Foods: Methodological Advancements (Oral Session 13)
Sunday, July 26, 2026
2:30 PM - 3:30 PM ET
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
Sunday, July 26, 2026
2:54 PM - 3:06 PM ET
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.