Welcome Asso. Professor Jinjing Wang from Jiangnan University/School of Biotechnology, China to be committee member!
日期：05/31/2019 点击量： 479次
Asso. Professor Jinjing Wang, Jiangnan University/School of Biotechnology, China
Research area:
Flavor and function optimization of yeast for brewing;
Development of yeast for food and other industrial applications
Research experience:
Yeast significantly affect the process of brewing. Jinjing Wang’s research is focused on the metabolism and physiology of industrial brewing yeast that leads to discovery of genes and pathways which affect the flavor and quality of final products. Based on the genetic research of industrial brewing yeast, we do a lot of applied researches including genetic breeding of yeast for beer and wine production. Via construction of different yeast strains, the problems of off-flavor and oxidant-related compounds in final products are addressed. Meanwhile, we do some new products development about fermentation such as draft beer, fruit wine, soybean source, etc..
She received several funds from National Science Foundation of China and she is now consultant expert pf China Association for the Promotion of International Agricultural Cooperation, member of Asian Federation of Biotechnology (AFOB), The American Chemical Society (ACS) Agricultural and Food Chemistry Division (AGFD). She holds a UK Wine & Spirit Education Trust (WSET) level III certificate in wine and judge of 2018 CBCA craft beer competition.
