Prof. Dr. Zhiping Zhao is an Associate Professor at the College of Food and Biological Engineering at Chengdu University. He graduated from Chongqing University with a Ph.D. in Botany (Microbiology) and a Postdoctoral Fellow in Biomedical Engineering. His research interests include meat processing and quality and safety control, industrial production of pre-made dishes, intensive processing of fruits and vegetables, and utilization of food microbial resources.
Prof. Dayu Liu is currently Dean of the School of Food and Biological Engineering of Chengdu
University, a second-grade professor, and an Academic and Technical Leader in
Sichuan Province. He is also the health food review expert of the National
Medical Products Administration, food safety expert and food safety production
expert of the Ministry of Industry and Information Technology, post expert of
the Sichuan Innovation Team of the National Modern Agricultural Industrial
Technology System, Outstanding Education Worker in Sichuan Province, member of
Sichuan Provincial Committee for Evaluation of Senior Professional Titles in
the Discipline Group of Bioengineering, review expert of major setting and
construction of the colleges and universities in Sichuan Province, and expert of
accreditation of food-related majors in Engineering Education in China.
Prof. Dr. Yin Zhang is a College of Food and Biological Engineering specialist at Chengdu University. He obtained a Master's Degree from the School of Cereals, Oils and Food, Henan University of Technology, and a PhD from the School of Light Industry and Food at the South China University of Technology. His research interests include food biotechnology, and processing and preservation of agricultural and livestock products.
Prof. Dr. Xin Nie is an Associate Researcher at the College of Food Science and Technology at Sichuan Tourism University. She is also an expert of the Sichuan Provincial Expert Service Group, deputy secretary-general of the Sichuan Food Science and Technology Society, deputy director and secretary-general of the Prepared Dishes Professional Committee, etc. Her research interests include the processing and storage of agricultural products and preservation, the integrated development of Sichuan wine and Sichuan cuisine, the development of prepared dishes and their nutritional functions, and functional food nutrition and health.
