Yong Yang is a doctoral student at the School of Health Sciences and Engineering, University of Shanghai for Science and Technology. He received his bachelor's degree in 2016 and his master's degree in 2019. In 2020, he started working towards a PhD degree at the School of Health Science and Engineering of the Shanghai University of Science and Technology.
Dr. Xin Song is an associate professor and master's tutor at the School of Health Sciences and Engineering, University of Shanghai for Science and Technology. She received her bachelor's degree in 2005 and her master's degree in 2008. In the same year, she began work at the Key Laboratory of Synthetic Biology, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, and received her doctorate degree in 2018. From 2011 to 2014, she worked with Bright Dairy Co., Ltd. as a project manager.
Prof. Dr. Guangqiang Wang is a professor of Health Science and Engineering at the University of Shanghai for Science and Technology and deputy director of the Youth Working Committee of the Shanghai Food Society. He graduated from the School of Food Science and Technology of Jiangnan University in 2014 with a Doctorate in Food Science. He mainly researched the molecular mechanisms of probiotic properties, the high activity maintenance mechanism and technology of probiotics, and the manufacturing and delivery of bioactive substances based on probiotics.
Dr. Yongjun Xia is a professor of Health Science and Engineering at the University of Shanghai for Science and Technology. He graduated from Jiangnan University in 2012 with a doctorate in fermentation engineering. He is mainly engaged in the development and application of food microbial resources, including probiotic function evaluation, mechanism analysis, application research, the functional evaluation of edible and medicinal fungal metabolites, and structure-activity relationships.
Prof. Dr. Zhiqiang Xiong is a professor and doctoral supervisor at the School of Medical Devices and Food, University of Shanghai for Science and Technology. He received his bachelor's degree in 2003 and his doctorate in 2011. In the same year, he entered the Key Laboratory of Synthetic Biology of the Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences. In recent years, he has been mainly engaged in food microbiology research, using technical means such as metabolic engineering, synthetic biology, and genomics to research the mining of probiotic natural products and the screening, construction, and transformation of the bacteria they produce.
Prof. Lianzhong Ai is the dean of the School of Health Science and Engineering, director of the Shanghai Food Microbiology Engineering Technology Research Center, executive director of the China Society of Food Science and Technology, chairman of the Youth Committee of the China Society of Food Science and Technology, and director of the China Livestock Products Processing Research Association. He has long been engaged in the breeding of excellent food microorganisms, functional mechanism analysis, the application of key technologies, the research and development of dairy products, the structure and function of polysaccharides, etc.
