Assoc. Prof. Dr. Jingrong Cheng | Efficient absorption of active factors | Women Researcher Award

Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences | China

Jingrong Cheng is an experienced researcher in the field of agri-food science, with a strong background in fermentation engineering and animal protein research. His academic training has provided a solid foundation in biochemical and processing technologies, Efficient absorption of active factors which he has applied extensively within agricultural research institutes. His professional career spans research assistance, postdoctoral research, and senior research leadership roles, reflecting continuous progression and growing responsibility in scientific research and management. His research focuses on the adsorption behaviour of animal proteins, the stability mechanisms of milk protein–stabilized emulsions, and the interaction between animal proteins and polyphenols in both solution and emulsion systems. These studies contribute to a deeper understanding of protein functionality and interfacial phenomena, which are critical for improving food structure, texture, and shelf stability. In addition, his work supports quality control and safety assessment of livestock and poultry products, addressing key challenges in modern food processing and agri-food industries. Through sustained research activity, he has made notable contributions to international scientific literature and has demonstrated consistent impact in protein science, food chemistry, and agri-food processing. His expertise bridges fundamental research and applied technology, supporting innovation and quality improvement in animal-based food products.

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