Guohua Zhang | Food Science | Best Researcher Award

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Prof. Guohua Zhang | Food Science | Best Researcher Award 

Professor | Shanxi University | China

Dr. Guohua Zhang is a distinguished researcher at Shanxi University, Taiyuan, China, recognized for his extensive contributions to food science and biotechnology. With a  Dr. Zhang has authored 63 scientific publications that have collectively garnered over 1,350 citations from nearly 1,200 documents, reflecting his influence and recognition in the global research community. His interdisciplinary expertise spans food fermentation technology, microbial biotechnology, functional foods, and food safety systems, with particular focus on the application of lactic acid bacteria, yeast, and molecular imprinting techniques to enhance food quality, safety, and nutritional functionality. Recent works highlight innovative studies on co-fermentation processes for reducing wheat allergenicity, AI-driven and multi-omics-enhanced sourdough fermentation, and advanced sensing methods for detecting food additives, demonstrating his commitment to advancing sustainable and health-oriented food technologies. Dr. Zhang’s collaborative approach is evident from his over 240 international co-authors, underscoring a broad network of interdisciplinary partnerships. His academic output not only contributes to theoretical advancements but also provides practical insights into the industrial optimization of fermentation and food production systems. Through his editorial involvement and contributions to high-impact journals such as Food Chemistry, Journal of Food Composition and Analysis, and Fermentation, Dr. Zhang continues to shape the direction of modern food science research, promoting innovation that bridges scientific rigor, public health, and sustainable industry practices.

Featured Publications

1. Liang, J., Chai, K., Wang, X., Li, J., Zhu, L., & Zhang, G. (2025). From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns. Food Chemistry, 492(Pt 1), 145356. https://doi.org/10.1016/j.foodchem.2025.145356 
Cited by: 1

2. Yu, Y., Wang, J., Sadiq, F. A., … (2025). Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community. Trends in Food Science & Technology, 165, Article 105233. https://doi.org/10.1016/j.tifs.2025.105233 
Cited by: 0

3. Zhang, J., Wang, M., She, Y., Jin, F., Jin, M., Wang, J., & Zhang, G. (2025). Molecularly imprinted SERS sensor on paper for benzoic acid detection in rice vinegar. Journal of Food Composition and Analysis, 147, Article 108033. https://doi.org/10.1016/j.jfca.2025.108033 
Cited by: 0

4. Liang, J., Chai, K., Wang, X., Li, J., Zhu, L., & Zhang, G. (2025). From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns. Food Chemistry, 492, 145356. https://doi.org/10.1016/j.foodchem.2025.145356 
Cited by: 1

Dr. Guohua Zhang’s research advances food science through innovative fermentation technologies and microbial engineering to enhance food safety, nutrition, and sustainability. His contributions bridge traditional food biotechnology with modern AI and multi-omics, driving global innovation in functional foods and health-promoting diets.

Yan Wang | Food | Best Researcher Award

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Prof. Dr. Yan Wang | Food | Best Researcher Award

Dr. Yan Wang is a Professor at Harbin University of Commerce, where he leads the Key Laboratory for Food Science & Engineering. His research focuses on food fermentation engineering and biocatalysis, with an emphasis on enzymatic processes, microbial transformation, and food safety. He holds a Ph.D. in Food Science, specializing in enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Dr. Wang has contributed significantly to the study of biotransformation in food, pharmaceuticals, and biobased chemicals. His work is recognized internationally for its practical applications in food production, health, and sustainability. He has received multiple awards for his innovative research, including provincial science and technology awards. With a passion for advancing both theoretical and applied science, Dr. Wang continues to drive research excellence in food science and biocatalysis.

Profile

Scopus

Education

Dr. Yan Wang earned his Ph.D. in Food Science from Harbin University of Commerce in 2013, where he focused on the enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Prior to that, he completed his Master’s degree in Fermentation Engineering, researching biodegradation of Naphthalene and biosynthesis of Indigo by Naphthalene-degrading bacteria at Harbin University of Commerce. Dr. Wang’s academic journey began with a Bachelor’s degree in Food Science and Engineering from Beihua University, where he studied walnut yogurt research. His extensive education in food science, fermentation engineering, and biocatalysis has provided a strong foundation for his groundbreaking work in food safety, biotransformation, and biobased chemicals. His interdisciplinary expertise continues to inform his research, combining theoretical understanding with practical solutions to address global challenges in the food and pharmaceutical industries.

Experience

Dr. Yan Wang has an extensive career in academia, currently serving as a Professor at the School of Food Engineering at Harbin University of Commerce, where he has been part of the faculty since 2013. He began as a lecturer and progressed to an associate professor role before becoming a full professor. His professional research experience spans food fermentation engineering, biocatalysis, and biotransformation processes, focusing on novel microbial resources, industrial fermentation, and bio-separation techniques. Dr. Wang has led several key projects funded by prestigious organizations such as the Heilongjiang Provincial Natural Science Foundation and the National Natural Science Foundation of China. His research spans a wide range of topics, including enzyme catalysis in nonaqueous solvents, chiral drug separation, and biosynthesis of functional compounds. His work integrates fundamental research with applied science to develop new food additives, biocatalytic processes, and sustainable food technologies.

Awards and Honors

Dr. Yan Wang’s work has earned him several prestigious accolades, reflecting his contribution to the field of food science and biocatalysis. In 2020, he received the second prize in the Provincial University Science and Technology Award for his groundbreaking work in the creation of new food additives and food safety detection based on biocatalysis. His research on methane-oxidizing bacteria also earned him the second prize in the Provincial Natural Science Award in 2014. In 2013, his work on the biosynthesis of corn starch palmitate by Novozym 435 received the second prize in the Provincial Natural Science and Technology Academic Achievement Award. Dr. Wang’s awards acknowledge his significant contributions to advancing food science and biocatalysis, positioning him as a leading researcher in his field. His research has had substantial impacts on food safety, sustainability, and the development of novel food technologies.

Research Focus

Dr. Yan Wang’s research focuses on biocatalysis and its application to food, pharmaceuticals, and biobased chemicals. His primary interests lie in enzymatic catalysis in nonaqueous solvents, enzyme stereoselectivity for organic synthesis, and the development of microorganisms for biotransformation and biocatalysis applications. Dr. Wang explores novel microbial resources for industrial fermentation, bio-separation, and purification techniques. He has pioneered research in biosynthesis by methanotrophic bacteria and the separation of chiral drugs using biocatalytic processes. His work in microwave and lipase catalysis aims to improve the efficiency of starch-fatty acid complex preparation in low water activity systems, contributing to sustainable food production technologies. Dr. Wang’s research is integral to advancing food safety, improving industrial fermentation processes, and developing new biocatalytic applications that meet the needs of the food and pharmaceutical industries, all while ensuring environmental sustainability.

Publication Top Notes

  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Yu Fu; Jia Ying-Xin; Na Zhang. Cu²⁺ Induced Regulation and Construction of FAD-Mb/Cu-Mb@AuNPs Bi-functional Mimetic Enzyme for Glucose Visualization Detection, Microchemical Journal, 2022, 175: 107207.
  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. Detection of Cu²⁺ by Mb-coupled Lipase Biosensor with Differential Pulse Voltammetry, Food Science, 2021.08.27.
  • Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. The Preparation of FAD Nucleic Acid Aptamer Sensor and Its Application for Glucose Detection, Food Science, 2021.08.17.
  • Yan Wang; Ye Xue; Peng Gao; Boxin Dou; Jiaying Xin. Visual Detection of Cu(II) Ions in Water Using Gold Nanoparticles Modified with Methanobactin, Mater. Express, 2020, 10(2): 190-198.
  • Yan Wang; Peng Gao; Ye Xue; Jiaying Xin. Novozym435-Gold Nanoparticles Biohybrids as an Efficient Catalyst for Synthesis of Ferulic Acid Starch Ester, Journal of Nanoscience and Nanotechnology, 2019, 20(2): 1066-1073.