Speaker

Dr. Wei Wei is an Associate Professor of Food Science at Jiangnan University. She completed her PhD in Food Chemistry at Zhejiang University, China in 2015. During 2013-2015, she was visiting PhD fellow in Lipid Lab at Aarhus University, Denmark. Wei joint Jiangnan University at 2016 where she has been active in milk lipids research. She got governmental fundings including Young Elite Scientists Sponsorship Program by CAST and National Key R&D Program of China (sub-projects) etc., as well as industrial projects with Danone, Wilmar, Mengniu etc., She has over 90 peer reviewed publications with a H-factor of 25. Current research of Wei focuses on the molecular identification and structural characterization of milk lipids; evaluating the digestive properties of milk emulsions; and developing novel structured lipids and lipid-based emulsions for infants.

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