Yongheng Zhu, Ph.D. from Shanghai University–University of Washington (Seattle), has been appointed as Associate Professor in the School of Food of Shanghai Ocean University in 2014, promoted to Professor in the School of Food in 2021, and selected as a Shanghai Distinguished Professor (Oriental Scholar) in 2022. He is a member of the Editorial Board of Chinese Chemical Letters, a member of the Young Professional Committee of Shanghai Food Society, and a recipient of the Shanghai Talent Development Fund. He is committed to constructing new intelligent sensors based on functional materials, and researching the basic scientific problems in the rapid detection of hazards and key nutrients in food and aquatic products, with a view to solving the major challenges faced by chemical sensors and biosensors in the application of rapid food safety inspection. In 2020, he was received the first Shanghai Ocean University Excellent Graduate Student Supervisor award. He has won first prize for various science and innovation competitions at national and Shanghai levels, the title of “Excellent Instructor” in an innovation competition for university students in 2018, first prize for instructors in the National Innovation and Entrepreneurship Competition for University Students in Life Sciences, and first prize for the Aipu Scholarship for Teaching and Learning in Shanghai Ocean University.
Yong Zhao, Ph.D., Professor, Doctoral Supervisor, Vice Dean
of the School of Food, Shanghai Ocean University, was a visiting scholar at the
Institute of Food Research in the U.K. from July 2009 to September 2009
(majoring in food prediction microbiology) and was selected as one of the
first participants in the “Seagull” Talent Tracking Program in 2014 and Shanghai Shuguang Program
in 2015 and received the “Shanghai Shuguang Program” award. In 2015, he was
selected for the Shanghai Shuguang Program. He is a member of the Youth Working
Committee of the Chinese Society of Food Science and Technology and a member of
the Non-thermal Processing Technology Sub-committee. He is also the chairman of
the Youth Working Committee of the Shanghai Society of Food Science and
Technology and the vice chairman of the Food Safety Specialized Committee and
the vice chairman of the Specialized Committee of Microbial Resistance
Prevention and Control of the Shanghai Microbiological Society. His main
research interests are (1) molecular ecology of food microorganisms; (2) risk
assessment of food quality and safety; and (3) research on food quality and safety
and systems biology. His current work focuses on the rapid detection technology
of foodborne pathogens, efficient prevention and control technology, and its
risk assessment research.
Zhaohuan Zhang is an Associate Professor at Shanghai
Ocean University. His research is supported by the National Natural
Science Foundation of China, the National Postdoctoral Program for Innovation
Talent, and Shanghai's Post-doctoral Excellence Program. He acquired his
Ph.D. degree from the College of Food Science and Technology at Shanghai Ocean
University in 2019. From 2018 to 2019, he studied at the School of Biological
Sciences at the University of East Anglia as a joint doctoral student. His
major focuses on risk analysis of foodborne pathogens, including developing
rapid detection techniques to identify the risk of pathogens, establishing
mathematical models to evaluate the risk of pathogens, and applying omics
technologies and structural biology to reveal bacterial pathogenesis. He is
keen on food science research and willing to devote himself to protecting food
safety in China and the rest of the world.
