Dr. Kit-Leong Cheong is an Associate Professor at the Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University in Zhanjiang, China. Dr. Kit-Leong Cheong’s skills and expertise include Medicinal Plants, Natural Product Chemistry, Natural Product Isolation, Chromatography, Thin Layer Chromatography, Oligosaccharides, Extraction, and Pectins.
Zhijia Fang is an Associate Professor at the Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University in Zhanjiang, China. Zhijia Fang’s skills and expertise include environmental microorganism and heavy metal removal.
Prof. Sai-Yi Zhong, PhD, professor, doctoral supervisor, South China Sea Distinguished Scholar of Guangdong Ocean University, is currently the Vice Dean of the College of Food Science and Technology of Guangdong Ocean University, the leader of the provincial scientific and technological innovation team “Marine Food Nutrition and Functional Factor Research and Development Innovation Team”, and a training subject of the “Thousand Hundred and Ten Project” of Guangdong Higher Education University. He is also the vice president of the Marine Biology Branch of Guangdong Marine Association and the director/youth working committee member of Guangdong Food Society.
