Dr. Lan Liao is a Professor at the Department of Food Science and Engineering, Foshan University. She is the deputy director of the Guangdong Key Laboratory of Intelligent Food Manufacturing. She received her PhD degree at South China University of Technology. Subsequently, she continued her studies as a visiting scholar at the University of Maryland in 2010 to 2011. She was awarded the Foshan University Teaching Quality Gold Award/Excellent Teacher Award in 2021 to 2022. She has presided over more than 10 teaching and research projects. Her research interests include protein molecular modification, structural design, aggregation characterization, bioactivity (allergenicity), and the structure and activity relationship evaluation application basis of cereal protein, as well as key technical fields of prepared food processing and food freezing innovation.
Dr. Xin-An Zeng is a Professor and Doctoral Supervisor at the Department of Food Science and Engineering, South China University of Technology. He is also the Vice President and Professor of Foshan University of Science and Technology. He received his PhD in Food Engineering and Sugar Engineering at the South China University of Technology. He has been awarded two China Patent Excellence Awards, five First Prizes of Provincial Science and Technology, two Guangdong Provincial Patent Gold Medals, one Guangdong Provincial Teaching Achievement First Prize, and one Guangdong Provincial Teaching Achievement Second Prize. He is engaged in research on agricultural product processing, non-thermal food processing, food nutrition and health, etc., and has developed distinctive features in pulsed electric field non-thermal extraction and active protection technology of food components. He has presided over numerous national and provincial key R&D projects. He has applied for 5 international patents (PCT), 3 being authorized, and applied for more than 80 domestic invention patents, more than 50 being authorized. He is the associate editor of "J Food Process Preserv", an editorial board member of "Int J Food Sci Tech" and other journals, and has published more than 260 SCI papers, with more than 8,500 citations and a 53 h-index.
