Dr. Fazheng Ren is a professor at the School of Food Science and Nutritional Engineering,
China Agricultural University, a deputy director of the Beijing Laboratory of
Food Quality and Safety, a director of the Key Laboratory of Functional Dairy
Products, Ministry of Education, and a director of the Probiotics Research
Center, China Agricultural University. In addition, he serves as the
director of the Dairy Industry Committee of the China Dairy Industry
Association, a member of the National Livestock Standardization Technical
Committee, and the vice chairman of the Lactic Acid Bacteria Branch of the
China Food Science and Technology Society, among other positions. He won the
first prize of the Gansu Province Science and Technology Progress Award, the
second prize of the National Science and Technology Progress Award in 2010, and
the second prize of the National Science and Technology Progress Award in 2013.
His main research directions are in functional dairy products (separation and
synthesis of functional protein peptides, and isolation and functional evaluation
of probiotics), and cheese processing theory and technology, as well as deep
processing technology and industrialization of yak milk.
Prof. Dr. Juan Chen is an Associate Professor of the Department of Nutrition and Health at China Agricultural University, Beijing, China. She received her Ph.D. in Animal Physiology from the China Agricultural University in 2015. She served as a key member of the National Natural Science Foundation of China’s Major Research Program and the National Natural Science Foundation of China. Her research mainly focuses on B cell-related immunodeficiency diseases and their translational medicine and homeostasis maintenance and regulation mechanisms of B cell antibody immune response.
