Ting Xia is an associate professor at the College of Bioengineering, Tianjin University of Science and Technology. She is also a member of the Chinese Nutrition Society and a member of the Tianjin Food
Society. She is engaged in the research of nutrition and functions of fermented foods and medicinal and food homology substances and research on blood system diseases and drugs.
Yu Zheng is a professor at the College of Bioengineering, Tianjin University of Science and Technology. He is also a vice chairman of the Sensory Tasting Technical Committee of China Condiment Association, a director of the China National Food Industry Association, and a director of the Tianjin Food Society.
He won the first-class prize of the 2015 Tianjin Science and Technology Progress Award. His research interests include analysis of the brewing mechanism of traditional fermented foods; characteristic analysis, development, and application of excellent microorganisms; and food fermentation engineering.
Min Wang is a professor at the College of Bioengineering and a vice director of the Tianjin University of Science and Technology. Currently, she is also a vice chairman of the Science and Technology Committee of China Condiment Association and a member of the China Fermentation Engineering Technology Working Committee. She won the China Patent Excellent Award, the Tianjin Science and Technology Progress Award, the Shanxi Provincial Science and Technology Progress Award, and the first prize of “Science and Technology Award of China Food Industry Association”. Her research areas include screening and improvement of industrial microbial strains with important food and pharmaceutical values; microbial cell catalytic reaction and process regulation; functional analysis and fermentation technology research of traditional fermented food production strains; and analysis of nutritional and health
factors, evaluation of nutritional and health functions, and mechanism of action of fermented foods.
