报告人：Dr. Jian Zhao，Professor. University of New South Wales (UNSW Sydney)
专家简介：Dr. Jian Zhao obtained his PhD from the University of New South Wales (UNSW Sydney) in food science and technology in 1996, researching on the role of yeasts in fermented foods and beverages.He was then employed as a lecturer at Charles Sturt University (CSU) in Australia and in 2009 he moved back to UNSW Sydney where he was promoted to Associate Professor. Over the years, he has continued his research in food fermentation focusing on the impact of microbial ecology on the quality of fermented food and beverages, but has broaden his research interests to functional foods and bioactive food components such as phenolics, carotenoids and bioactive peptides. He has published more than 100 papers, including over 70 research articles in high impact journals such as Food Chemistry, Food and Agricultural Chemistry, and International Journal of Food Microbiology. He is a regular reviewer for many international journals. He is a guest professor at China Agricultural University and Tianjin University of Science and Technology and distinguished professor at Hunan Forestry Science and Technology University.