Dr. Qiping Zhan, from September 2010 to June 2014, obtained
a bachelor's degree in food science and engineering from Ocean University of
China; from September 2014 to June 2017, obtained a master's degree in food
engineering from Ocean University of China; from September 2017 to June 2021,
obtained a PhD in food science and engineering from South China University of
Technology; and from October 2019 to October 2020, at the University of
Wisconsin Madison, a joint doctoral program. Since August 2021, he has served as
a lecturer at the School of Food Science and Technology, Nanjing Agricultural
University. Research direction: purification, identification, and nutritional
function evaluation of food functional ingredients.
Prof. Liyan Zhao obtained her bachelor's and master's
degrees from the School of Food Science and Technology, Hebei Agricultural
University, from 1996 to 2003; a doctoral degree from the School of
Food Science and Nutritional Engineering, China Agricultural University, from
2003 to 2006; was visiting scholar at Cornell University in the United States from
August 2013 to January 2014; was visiting scholar at Rutgers University in the
United States from January 2015 to July 2015. She is currently the head, professor,
and doctoral supervisor of the Department of Food Quality and Safety at the
School of Food Science and Technology, Nanjing Agricultural University. She is a member
of the edible fungi processing team in the national edible fungi modern
industry technology system. Research direction: edible mushroom processing;
efficient preparation, processing characteristics, and functional activity
evaluation of food functional ingredients; mechanism of flavor formation in
food processing; processing of miscellaneous grains and beans; and development
of healthy food.
