Dr. Nengneng is engaged in product research, exploring the relationship between rheological properties and food structure in high dairy protein content products. His work aims to advance scientific understanding and contribute to innovative solutions in food science and technology.
Nengneng is a highly experienced professional with over 19 years of expertise in research, laboratory management, quality assurance, regulatory compliance, and environment, health, and safety (EHS) across the food, chemical, and pharmaceutical excipient industries.
He hold a PhD in Chemical Engineering from the University of Queensland, where I applied advanced statistical data analysis and technical skills to complex projects. Nengneng has a bachelor's degree in food science and engineering from Jiangnan University,
He spent 14 years in various roles, including Quality Assurance Manager, APAC Quality & Regulatory Manager, and Process Engineer. In these positions,
He led cross-functional teams, implemented ISO, GMP, and HACCP standards, and achieved significant improvements in product quality and regulatory compliance. His PhD research focused on the influence of saliva-dairy protein interactions on oral processing, providing insights into mouthfeel and texture perception.
Key capabilities
Rheology and tribology knowledge, experiments design, performance and data analysis.
Surface structure characterisation techniques, such as quartz crystal microbalance with dissipation (QCM-D), atomic force microscopy (AFM), and scanning electron microscopy (SEM).
Sensory evaluation and analysis.
Particle analysis with laser diffraction and dynamic light scattering analyser.