世界中餐业联合会饮食文化委员会副主席 联合国教科文组织创意城市网络“国际美食之都”专委会委员 中国食文化突出贡献专家 四川旅游学院教授，川菜发展研究中心主任。30余年来，长期从事饮食文化与餐饮产业发展的研究、教学，撰写出版《中国川菜》《川菜文化概论》《中西饮食文化比较》等著作22部，发表论文200余篇，主持国家级和省部级科研项目20余项。全程参与成都申报、建设联合国教科文组织创意城市网络“国际美食之都”，在日本、韩国、荷兰等多国举办中国饮食文化专题演讲，极大地促进了川菜的产业化、国际化发展，弘扬了中国饮食文化，荣获“中国餐饮30年杰出人物奖”和“川菜30年杰出人物奖”。

Vice Chairman of the Food Culture Committee of the World Federation of Restaurants Member of the Special Committee of UNESCO’s Creative Cities Network “international Gastronomic Capital” Outstanding Expert on Chinese food culture Du Li is a professor of Sichuan Tourism University and the director of Sichuan key research base—Sichuan Cuisine Research and Development Center. During the 30 years of her career, she has always been engaged in the researching and teaching of diet culture and catering industry development, written 22 books such as Sichuan Cuisine, Studies on Sichuan Food Culture, and Comparison of Chinese and Western food culture, and published over 200 published essays under her belt. Her unrivaled expertise in food culture research is further enhanced by her leadership in more than 20 research projects at the national and provincial level. Professor Du participated in Chengdu’s application and establishment of the UNESCO network of creative cities-the “International Capital of Food”, and lectured on Chinese food culture in Japan, South Korea, the Netherlands, and other countries. All her accomplishments have tremendously accelerated the industrialization and internationalization of Sichuan cuisine and Chengdu delicacy，and Carrying forward the Chinese food culture. Professor Du is granted the “Outstanding Achievement Award of China’s 30-Year Catering Industry” and “Outstanding Achievement Award of Sichuan Cuisine”.