Jingying Shi | Microbial Cell Biology | Innovative Research Award

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Prof. Dr. Jingying Shi | Microbial Cell Biology | Innovative Research Award

Prof. Dr. Jingying Shi , Shandong Agricultural University , China

Professor Jingying Shi is a distinguished academic in the field of food science and horticultural engineering, currently serving at the College of Food Science and Technology, Shandong Agricultural University, China. She has extensive expertise in postharvest fruit science, particularly in disease resistance, quality maintenance, and ripening regulation of fruits and vegetables. With more than 70 peer-reviewed publications in high-impact journals, Professor Shi is a well-respected figure in her field. She has contributed significantly to advancing knowledge on disease resistance pathways, postharvest fruit protection, and novel food preservation techniques. Professor Shi has also led various research projects funded by the National Natural Science Foundation of China and Shandong Province. She holds numerous patents and awards, underscoring her contributions to agricultural and food science research.

Publication Profile: 

Orcid

Strengths for the Award:

Professor Jingying Shi is an accomplished researcher and educator with significant contributions to the fields of postharvest science and food safety. Her research expertise spans disease resistance in postharvest fruits, quality preservation, and innovative solutions for the ripening and senescence of harvested fruits and vegetables. Her impressive track record includes over 70 peer-reviewed publications in high-impact journals, as well as 16 national patents, demonstrating her influence in both scientific and practical applications. Her leadership in large-scale research projects funded by the National Natural Science Foundation of China, as well as various provincial grants, further underlines her excellence in advancing agricultural sciences. Additionally, her significant impact on improving food preservation methods and disease control in fruits and vegetables aligns with the key objectives of the Innovative Research Award.

Areas for Improvement:

While Professor Shi has established herself as a leading expert in her field, further interdisciplinary collaborations with other sectors such as environmental science or food engineering could further enhance the scope and application of her research. Additionally, increased international exposure and collaboration could lead to even greater global recognition and research advancements.

Education:

Professor Jingying Shi’s academic journey is marked by prestigious education and rigorous research experience. She earned her Ph.D. in Postharvest Science of Fruits and Vegetables from South China Agricultural University in 2008. Her undergraduate studies in Food Science and Engineering were completed at Shandong Agricultural University in 2003. Following her doctoral studies, she worked as a postdoctoral researcher at the College of Horticultural Science and Engineering at Shandong Agricultural University from 2009 to 2012. Her academic excellence led her to become an Associate Professor and later a Professor at the same institution. She also had the opportunity to work as a visiting scholar at the University of California, Davis, from February 2017 to February 2018. This international exposure enriched her academic expertise and global perspective on food science research.

Experience:

Professor Jingying Shi has extensive teaching and research experience at Shandong Agricultural University. She is currently serving as a Professor at the College of Food Science and Technology, a position she has held since 2018. Before this, she was an Associate Professor from 2012 to 2018 and a Lecturer from 2008 to 2012 at the same institution. In addition to her academic roles, Professor Shi gained valuable postdoctoral research experience from 2009 to 2012 at the College of Horticultural Science and Engineering, Shandong Agricultural University. Her research contributions are recognized through numerous grants from the National Natural Science Foundation of China and Shandong Province. Furthermore, Professor Shi has served as a peer reviewer for several prestigious journals and participated in many research projects focused on agricultural innovations and postharvest science. Her mentorship and leadership continue to influence the next generation of researchers.

Research Focus:

Professor Jingying Shi’s research primarily focuses on postharvest science, particularly exploring disease resistance mechanisms, quality preservation, and ripening regulation of fruits and vegetables. Her studies aim to enhance the shelf-life and safety of fresh-cut produce while minimizing losses due to spoilage. One of her significant areas of research is understanding the signaling pathways involved in disease resistance in fruits, with a focus on peaches and other perishable crops. She investigates how various compounds, such as nitric oxide and glutamic acid, regulate plant defense responses to fungal pathogens. Another key research area is the development of innovative methods for maintaining the quality of fresh-cut fruits and vegetables, including novel packaging technologies. Professor Shi’s work also addresses the regulation of ripening and senescence processes in harvested produce, contributing to the agricultural industry’s efforts to improve food preservation techniques and reduce waste.

Publications Top Notes:

  1. The PpWRKY22-PpWRKY70 regulatory module enhances resistance to Monilinia fructicola in peach fruit 🍑

  2. PpERF-CRF4 regulates ABA alleviating chilling injury in peach fruit ❄️🍑

  3. Transcriptomic analysis reveals key factors in regulating glutamic acid repression of fresh-cut potato browning 🥔

  4. Methionine represses gray mold of tomato via ethylene synthesis and signal transduction 🍅

  5. Volatile components from Bacillus cereus N4 restrain brown rot in peach fruit 🍑🦠

  6. Sodium chloride and polypropylene packaging maintain fresh-cut ginger quality 🍠

  7. Nitric oxide enhances disease resistance in peach fruit 🍑🌿

  8. HLB emulsifier effect on thyme essential oil release from chitosan films 🌱

  9. Development of novel 1-octen-3-ol-loaded hydrogels to inhibit peach fruit diseases 🍑

  10. Lipopeptides from Bacillus: Classification, application, and activities 🧪

Conclusion:

Professor Jingying Shi is highly deserving of the Research for Innovative Research Award due to her outstanding research achievements and contributions to the field of postharvest science. Her continuous efforts to improve agricultural practices, food quality, and disease management make her an ideal candidate for this award. With her extensive experience and innovative approach, she is set to further shape the future of food science and technology.

 

 

 

Jie Feng | Microbial Cell Biology | Best Researcher Award

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Dr. Jie Feng | Microbial Cell Biology | Best Researcher Award

Dr. Jie Feng , Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences , China

Dr. Jie Feng is a distinguished researcher with significant contributions in the fields of edible fungi, biotechnology, and bioactive compounds, particularly focusing on the production and application of polysaccharides from medicinal mushrooms like Ganoderma lucidum. With a background in food chemistry and microbiology, Dr. Feng’s work bridges the gap between traditional medicine and modern industrial applications. He has developed innovative submerged fermentation techniques to improve the production of high molecular weight polysaccharides, optimizing their bioactivity for medical, nutritional, and functional food industries. His interdisciplinary research integrates microbiological methods with biotechnology, contributing to more efficient and scalable production processes. With a collaborative spirit, Dr. Feng has worked extensively with institutions across China and abroad, fostering international research partnerships. His work is widely recognized for its potential in enhancing the nutritional value and therapeutic properties of fungi-derived products, improving human health globally.

Publication Profile:

Google Scholar

Strengths for the Award:

  1. Innovative Approach: The research on innovative submerged directed fermentation for producing high molecular weight polysaccharides from Ganoderma lucidum (GLPs) demonstrates a significant advancement in the production of bioactive compounds with consistent quality. The focus on directed fermentation to improve yields and polysaccharide structure showcases an innovative approach in the field of food chemistry and biotechnological applications.
  2. Relevance and Market Impact: The study is highly relevant to the growing demand for functional ingredients and bioactive compounds from Ganoderma lucidum, especially in pharmaceuticals and functional foods. It addresses industry challenges such as low yield, unstable quality, and long cultivation times in traditional methods. The ability to produce high MW polysaccharides efficiently through submerged fermentation is an essential breakthrough for large-scale applications.
  3. Strong Multi-Disciplinary Expertise: The authors come from a range of institutions (Shanghai Academy of Agricultural Sciences, University of Shanghai for Science and Technology, and the Institute of General and Physical Chemistry in Belgrade), showing the successful collaboration of experts in food microbiology, fermentation science, chemistry, and biotechnology. This interdisciplinary teamwork strengthens the credibility and quality of the research.
  4. Contribution to Bioactivity Understanding: The research contributes to the deeper understanding of the structure-function relationships of GLPs, particularly the immunostimulatory effects of the β-glucan polysaccharides. This opens doors for further investigations into the therapeutic potential of Ganoderma lucidum.
  5. Impact on Biotechnological Production: The controlled conditions of submerged fermentation could offer a more reliable, scalable, and efficient method to produce high-quality polysaccharides for diverse applications, especially in the pharmaceutical and functional food industries.

Areas for Improvement:

  1. Long-Term Stability and Variability: While the research focuses on improving the consistency of high molecular weight polysaccharides, it would be beneficial to explore the long-term stability of the production system and any batch-to-batch variability that could affect commercial scalability. Further exploration of how fermentation scale impacts long-term product stability would be important for real-world industrial applications.
  2. Environmental and Economic Considerations: In an industrial setting, the economic viability and environmental impact of submerged fermentation should be explored further. Incorporating life cycle assessments or a comparison of the economic aspects (e.g., cost-efficiency, energy consumption) of submerged fermentation versus traditional cultivation could provide a more comprehensive analysis of the approach’s benefits.
  3. Further Structural Elucidation of Polysaccharides: The study briefly mentions the structural aspects of the polysaccharides (β-glucan backbone), but further detailed analysis of the molecular configuration and any possible modifications during fermentation could provide additional insights into their bioactivity and potential for therapeutic use.
  4. Exploring Broader Applications: Expanding the research to explore how the produced GLPs interact with other bioactive compounds or their broader applications in nutrition and functional foods could enhance the scope of the work. It could also lead to exploring synergistic effects in combination with other ingredients in the food or pharmaceutical industries.

Education:

Dr. Jie Feng holds a Ph.D. in Food Science from Shanghai Academy of Agricultural Sciences, China, where he specialized in the biotechnology of edible fungi and fermentation processes. Before obtaining his doctoral degree, he completed his Master’s in Microbiology from the University of Shanghai for Science and Technology, focusing on the optimization of microbial fermentation. Throughout his academic journey, Dr. Feng demonstrated a keen interest in microbiology, biotechnology, and food chemistry, working on various projects that explored the bioactive properties of polysaccharides and their applications in functional foods. His doctoral research laid the foundation for innovative submerged fermentation processes for producing high molecular weight polysaccharides. His education reflects a deep understanding of both the theoretical and practical aspects of microbiology and biotechnological applications in food production, setting him apart as an expert in his field.

Experience:

Dr. Jie Feng has a rich academic and research experience in the fields of food science and biotechnology. He has worked as a lead researcher at the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, where he led groundbreaking projects on the production of high molecular weight polysaccharides from Ganoderma lucidum. In addition to his work in submerged fermentation, Dr. Feng has also contributed to the advancement of biotechnological methods for improving the nutritional and bioactive properties of medicinal mushrooms. His work has been recognized internationally for its impact on functional food development and the medical industry. As a collaborator, Dr. Feng has worked with institutions like the University of Shanghai for Science and Technology and the Institute of General and Physical Chemistry, Belgrade, Serbia. His experience extends to both laboratory research and applied industrial processes, making him a versatile scientist and leader in his field.

Research Focus:

Dr. Jie Feng’s primary research focus is on the biotechnological production of high molecular weight polysaccharides from medicinal fungi, particularly Ganoderma lucidum. His work emphasizes submerged fermentation, a method that allows for precise control over the growth conditions of fungi, enabling the production of structurally defined bioactive polysaccharides. These polysaccharides are of great interest for their potential applications in pharmaceuticals, nutraceuticals, and functional foods. Dr. Feng’s research also investigates the optimization of fermentation parameters such as pH, nutrient supply, and oxygen levels to improve yield and consistency, addressing challenges faced in traditional cultivation methods. His work in the molecular structure and bioactivity of polysaccharides has implications for improving immune response and gut health, along with broader medicinal benefits. Additionally, Dr. Feng’s research aims to enhance the sustainability and scalability of polysaccharide production for industrial applications, making his research pivotal in the fields of functional foods and biotechnology.

Publications Top Notes:

  1. “Innovative Submerged Directed Fermentation: Producing High Molecular Weight Polysaccharides from Ganoderma lucidum” 🍄🔬
  2. “Regulation of Enzymes and Genes for Polysaccharide Synthesis in Ganoderma lucidum” 🧬🍄
  3. “Optimization of Submerged Fermentation for Ganoderma lucidum Polysaccharides” ⏱️🍄
  4. “Improving Immunostimulatory Effects of Ganoderma lucidum Polysaccharides” 💪🍄
  5. “Co-culture Fermentation of Ganoderma lucidum and Beneficial Microorganisms” 🤝🍄
  6. “Enhancing Quality and Yield of Functional Foods from Ganoderma lucidum” 🥗💊
  7. “Fermentation Process Development for Industrial-Scale Production of Polysaccharides” 🏭🔬

Conclusion:

The research on innovative submerged directed fermentation for producing high molecular weight polysaccharides from Ganoderma lucidum represents a significant step forward in the bioengineering of functional ingredients. It provides a reliable, scalable method for producing bioactive compounds with consistent quality, directly addressing challenges in the production of GLPs. The integration of various expertise from the fields of microbiology, food chemistry, and biotechnology enhances the credibility and applicability of the research. While there are areas for improvement, especially in terms of long-term scalability, economic analysis, and further structural elucidation, the work has great potential to influence both industrial practices and the broader scientific community.