Dr. Haifeng Zhao is Professor in the School of Food Science and Engineering at South China University of Technology, Guangzhou, China. He received his Ph.D. in 2008 from Jiangnan University, Wuxi, China. He also was a Visiting Scholar of Food Chemistry at University of Copenhagen in Denmark in 2015. During his academic training and research, he has gained experiences in multiple disciplines. He has formed his research interests involving fermented food, beverage, yeast, food microbiology, food nutrition, food flavour, food constitutes, natural products, non-themal processing technologies, by-products and bioactive peptides. Dr. Zhao currently holds 40 Chinese patents, published l00 articles in international peer-reviewed journals and 3 book/book chapters, with more than 2,900 citations. Dr. Zhao serves as a member of the 3rd National Fermentation Engineering Technology Working Committee, a member of the Beer Sub-Technical Committee of the National Brewing Standardization Technical Committee. He also serves as Associate Editor of Frontiers in Microbiology and Frontiers in Bioengineering and Biotechnology, Topic Editor of Molecules, and Editorial Board Member of Food Research International.
Fermented food, Beverage, Yeast, Food microbiology, Food nutrition, Food flavour, Food constitutes, Natural products, Non-themal processing technologies, By-products, Bioactive peptides