Prof. Dr. Yi-Chen Hu is an Associate Professor of the School of Food and Bioengineering, Chengdu University. She completed her master’s studies in Drug Analysis at Chengdu University of Traditional Chinese Medicine and her PhD studies in Pharmacognosy at Peking Union Medical College Tsinghua University. She was a Postdoctoral Fellow in Chinese Medicine at Chengdu University of Traditional Chinese Medicine. Her research focuses on quality control of traditional Chinese medicine and research on its pharmacological activity, especially in the screening of active ingredients and their mechanisms of action, as well as the prevention and control of harmful exogenous residues in traditional Chinese medicine.
Dr. Ren-You Gan is an Assistant Professor and Presidential Young Scholar at the Department of Food Science and Nutrition, Faculty of Science, The Hong Kong Polytechnic University, Hong Kong SAR, China. He received his medical bachelor's degree from Sun Yat-Sen University and his PhD degree from The University of Hong Kong. He was previously the Principal Scientist at the Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) and Adjunct Assistant Professor at the National University of Singapore (NUS), Singapore. His current research interests include probiotics and food functional ingredients.
