Cuirong Ren | Food Science | Best Researcher Award | 13475

Ms. Cuirong Ren | Food Science | Best Researcher Award

Ms. Cuirong Ren, Sestre milosrdnice UHC, Croatia

Dr. Cuirong Ren is an accomplished food scientist and assistant professor at Shandong Agricultural University, specializing in structural lipids, functional milk fats, and food safety. With a Ph.D. from Jiangnan University and international research experience at Wageningen University, she has led significant projects funded by the National Natural Science Foundation of China. Dr. Ren’s work bridges advanced lipidomics, milk fat substitution, and gastrointestinal modeling, contributing to innovations in nutrition and dairy science. Her technical expertise spans chromatography, spectroscopy, rheology, and advanced data modeling, positioning her as a leading researcher in food science and technology.

Author Profile

Scopus

🎓 Early Academic Pursuits

Dr. Cuirong Ren began her academic journey with a strong foundation in Food Quality and Safety, earning her Bachelor’s degree from Qingdao Agricultural University in 2015. Her passion for food science and safety drove her to pursue a Master’s degree in Food Science and Technology at the same institution, where she began delving deeper into the biochemical and functional aspects of food systems. Her curiosity and diligence led her to one of China’s top institutions for food research—Jiangnan University, where she earned her Ph.D. in Food Science and Technology in 2023.

During her Ph.D., she further broadened her scientific horizons with an international stint as a visiting Ph.D. researcher at Wageningen University in the Netherlands from 2021 to 2022. There, she gained specialized knowledge in Dairy Science and Technology, which significantly influenced her future research direction in lipids, milk structure, and gastrointestinal modeling.

🧪 Professional Endeavors

Dr. Ren currently serves as an Assistant Professor at the College of Food Science and Technology, Shandong Agricultural University, a position she began in November 2023. In this role, she combines rigorous academic research with hands-on mentorship of graduate students, emphasizing translational science that can benefit both academia and industry.

Her laboratory focuses on advanced lipid analysis, the structure-function relationship in milk fats, and the development of functional food components tailored for specific populations, such as infants or individuals with medical needs.

🔬 Contributions and Research Focus

Dr. Ren’s research revolves around the molecular structure and digestive behavior of milk fats and their substitutes. She has led and participated in several key national research projects, including two funded by the National Natural Science Foundation of China:

  • “Digestion-driven self-assembly structure in human milk” (2025–2027): As project leader, Dr. Ren explores how milk fats reorganize under digestive conditions, paving the way for better infant formula design.

  • “StOSt-rich Fat to Improve Chocolate Stability” (2021–2023): This project explored how structured fats can enhance heat resistance and reduce bloom in chocolates, offering potential for broader applications in food storage and processing.

Another significant milestone was her doctoral research (2018–2023) on sow milk fat composition and the development of a milk fat substitute, which has already been commercialized in piglet formula products—a rare achievement for a young researcher.

Her expertise encompasses:

  • Lipidomics via LC-MS, GC-MS, and NMR

  • Dynamic gastrointestinal models

  • Milk and protein structural analysis

  • Development of nutritional foods for special medical purposes

Her studies contribute deeply to understanding fat behavior, nutritional absorption, and gastrointestinal interactions in both animals and humans.

🏅 Accolades and Recognition

Though early in her academic career, Dr. Ren has already earned national recognition through competitive research grants and has demonstrated industry impact with commercial product applications. Her projects have been praised for both scientific rigor and real-world utility, which is often a challenge in food science research.

She is frequently invited to present at food science symposia and has collaborated with international scholars during her time in Europe, which broadened her cross-cultural research competence and brought global perspectives into her work.

🌍 Impact and Influence

Dr. Ren’s research is helping redefine milk fat modeling and substitution—a field critical for infant nutrition, functional food development, and animal health. Her innovative use of tools such as MATLAB-based fat similarity evaluation, dynamic digestion simulations, and microstructure characterization via advanced spectroscopy has set new standards in how food lipids are studied and optimized.

Moreover, her work in plasma technology for the degradation of aflatoxins—toxic compounds found in contaminated food—has implications for global food safety, especially in developing countries where food contamination is still prevalent.

🌟 Legacy and Future Contributions

Looking ahead, Dr. Cuirong Ren is well-positioned to become a thought leader in food structure-function analysis and nutrition-oriented food engineering. Her ambition includes:

  • Establishing a center of excellence for lipid-based functional foods

  • Leading cross-border collaborations to combat malnutrition through tailored fat formulations

  • Publishing high-impact papers that bridge food chemistry, nutrition, and public health

Her dedication to training the next generation of researchers, especially women in science, promises a lasting legacy in academic mentorship and scientific innovation.

📝 Publication Top Notes


📘Characteristics of sow milks at different lactation stages and their frozen storage stabilities

Author: Cuirong Ren, Qingzhe Jin, Jun Jin, Yanbing Zhang, Xingguo Wang

Journal: Food Science and Technology

Year: 2021


📘 Phospholipid profiling, cholesterol, and tocopherols: Comparison of sow milk fats from two lactation stages and five breeds

Author: Cuirong Ren, Jun Jin, Shiwei Zhao, Yanbing Zhang, Qingzhe Jin, Xingguo Wang.

Journal: Food Bioscience

Year: 2022


📘 Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds.

Author: Cuirong Ren, Jun Jin, Xingguo Wang, Yanbing Zhang, Qingzhe Jin

Journal: International Dairy

Year: 2022


 

Lijun You | Food Science | Best Academic Researcher Award | 13350

Prof. Lijun You | Food Science | Best Academic Researcher Award 

Prof. Lijun You, Food Science and Nutrition, China

Prof. Lijun You is a distinguished Professor at the School of Food Science and Engineering, South China University of Technology, China. With a Ph.D. in Food Science and advanced research experience from Cornell University, she leads cutting-edge studies in polysaccharide degradation, structural characterization, and their biological activities, including anti-inflammatory and gut microbiota modulation effects. She has published over 160 scientific papers, holds an H-index of 51, and has received more than 7,600 citations. Her recent focus includes polysaccharide-based hydrogels for wound healing, making her a prominent figure in food science and nutritional biomedicine.

Profile

Scopus

🌱 Early Academic Pursuits

Prof. Dr. Lijun You began his academic journey with a Bachelor of Science (B.S.) degree from the South China University of Technology (SCUT) in 2005. With a clear passion for food science and engineering, he pursued his doctoral studies at the same institution, completing his Ph.D. in Food Science in 2010. His formative academic years were marked by diligence and intellectual curiosity, which laid a strong foundation for his future research contributions. During his Ph.D., he also broadened his academic horizon internationally, spending a year as a non-degree student at Cornell University (2009–2010), one of the top agricultural and life sciences institutions globally.

👨‍🔬 Professional Endeavors

Following his Ph.D., Dr. Lijun You rapidly progressed through academic ranks at SCUT, ultimately becoming a Professor in the School of Food Science and Engineering in 2020. Prior to his full professorship, he served as the Department Director of the Department of Food Science since 2016, a role that underscores his leadership and administrative capabilities. At SCUT, he has been instrumental in developing advanced curricula, mentoring graduate students, and spearheading departmental research initiatives. His leadership continues to strengthen SCUT’s reputation as a hub for innovation in food science.

🔬 Contributions and Research Focus

Dr. Lijun You’s research contributions are prolific and impactful. With over 163 publications, an H-index of 51, and more than 7,600 citations, his work has reached international academic and industrial communities.

His core research areas include:

  1. Degradation of Seaweed Polysaccharides – Unraveling the mechanisms and environmental factors affecting polysaccharide stability.

  2. Structural Characterization of Polysaccharides – Exploring the molecular architecture of complex carbohydrates and their implications for health and materials science.

  3. Biological Activities of Polysaccharides – Demonstrating therapeutic potentials such as anti-photoaging, anti-inflammatory properties, and their modulatory effects on gut microbiota.

  4. Polysaccharide-based Hydrogels – Engineering biocompatible materials with wound healing properties and applications in biomedicine.

His interdisciplinary approach bridges food science, biochemistry, and material science, resulting in innovations that impact both health and industry.

🏅 Accolades and Recognition

Dr. You’s remarkable publication record on Scopus reflects his status as a leading expert in his field. The consistently high citation count is a testament to the relevance and influence of his research. Although specific awards were not listed, his progression to a full professorship and department directorship at one of China’s top universities is indicative of institutional and peer recognition. His international experience at Cornell University also speaks to his academic caliber and global engagement.

🌍 Impact and Influence

Through his research on bioactive polysaccharides, Dr. You has significantly advanced understanding in nutritional science, chronic disease prevention, and functional foods. His work contributes to sustainable health solutions, especially in a world increasingly seeking natural alternatives for therapy and wellness. His studies on gut microbiota regulation have implications for personalized nutrition and microbiome-related therapies, a fast-emerging field in modern health science.

He has influenced students, collaborators, and the broader scientific community, not just in China but globally, through his publications, international collaborations, and conference presentations.

🌟 Legacy and Future Contributions

As an academic leader and innovator, Prof. Dr. Lijun You is building a legacy of integrity, innovation, and mentorship. He continues to train the next generation of scientists in advanced food biotechnology and bioactive compound research. His future work is expected to delve deeper into sustainable bio-materials, gut-brain axis interactions, and precision food engineering.

With evolving global health concerns and the growing demand for bio-based solutions, Dr. You’s research is poised to make enduring contributions to public health, food innovation, and medical applications.

Publication top Notes

Author: P., Čulina, Patricija, S., Balbino, Sandra, D., Vitali Cepo, Dubravka, L., You, Lijun, S., Pedisić, Sandra

Journal: Applied Sciences 

Year: 2025

Author: S., Chang, Shiyuan, Y., Chen, Yifan, H., Qiu, Huamai, L., You, Lijun, P.C.K., Cheung, Peter Chi Keung

Journal: Chemical and Biological Technologies in Agriculture, 

Year: 2024

Author: X., Li, Xiong, W., Yao, Wanzi, C., Hu, Cebin, L., You, Lijun, J., Mao, Jian

Journal: Gels, 

Year: 2024