Doctorate at Shanghai Jiao Tong University, China
Professional Profiles
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🎓 Educational Background
Dr. Lizeng Cheng earned his Doctor’s degree in Food Science and Engineering from Shanghai Jiao Tong University (2017.9 – 2021.9). His doctoral research focused on cutting-edge techniques in food chemistry and nutrition, equipping him with extensive knowledge in food processing and health-related sciences.
🏢 Professional Experience
Dr. Cheng is currently an Assistant Researcher at Shanghai Jiao Tong University and serves as the Executive Expert at Jinshan Professor Workstation. His expertise has also earned him the role of Youth Editor for iMeta, a prominent scientific journal with an Impact Factor of 23.7. His work primarily revolves around tea processing quality chemistry and nutrition health, where he investigates the health benefits and chemical processes of tea production.
💼 Research and Funding Projects
Dr. Cheng has successfully presided over several major research projects, solidifying his reputation as a leading researcher in food science:
- National Natural Science Foundation Project (No.32302109, 2024-2026): Focused on innovations in food science and its applications.
- National Key Research and Development Plan Project (No.2022YFD2101103, 2022-2026): A significant national initiative advancing food technology and processing.
- Start-up Plan for New Young Teachers Project (No.22X010503465, 2022-2025): Aimed at fostering young academic talent, this project showcases Dr. Cheng’s innovative approaches in his field.
🏆 Honors and Awards
Dr. Cheng has been honored with multiple prestigious awards, recognizing his leadership and contributions to food science:
- Shanghai Jiao Tong University President’s Award, 2023: A recognition of Dr. Cheng’s exceptional academic and research achievements.
- First Prize of China Light Industry Federation Science and Technology Progress Award, 2021: Awarded for his pioneering work in light industry and food technology.
- First Prize of Shanghai Science and Technology Award, 2020: Recognizing his breakthroughs in scientific research within the field of food engineering.
Publications Top Noted📚
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
Authors: Cheng, L., Peng, L., Li, X., Wei, Y., Wei, X.
Journal: Food Chemistry
Year: 2024
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Authors: Cheng, L., Yang, Q., Peng, L., Zhu, Y., Wei, X.
Journal: Food Research International
Year: 2024
Preparation, Characterization, and Antioxidant Properties of Selenium-Enriched Tea Peptides
Authors: Wei, K., Wei, Y., Zhou, P., Wang, Y., Wei, X.
Journal: Foods
Year: 2023
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Authors: Cheng, L., Wei, Y., Peng, L., Liu, Z., Wei, X.
Journal: Critical Reviews in Food Science and Nutrition
Year: 2023
Gut Microbiota Differentially Mediated by Qingmao Tea and Qingzhuan Tea Alleviated High-Fat-Induced Obesity and Associated Metabolic Disorders: The Impact of Microbial Fermentation
Authors: Cheng, L., Wei, Y., Xu, L., Wang, Y., Wei, X.
Journal: Foods
Year: 2022