Dr. Zhitao Li, Jiangnan University, China
Dr. Zhitao Li is a distinguished researcher at Jiangnan University, China. His expertise lies in food science and biotechnology, focusing on areas such as microbial fermentation, enzyme engineering, and food safety. Dr. Li has made significant contributions to the field through his research on fermentation technologies and their applications in food processing. He has authored numerous scientific publications and is recognized for advancing sustainable practices in food production. His work continues to impact both academia and the food industry, promoting innovation in food science.
Dr. Zhitao Li is an Associate Researcher at Jiangnan University, China, where he has been serving since December 2023. Prior to this role, he held positions as a Postdoctoral Researcher and Assistant Researcher at the same university, contributing to advancements in fermentation engineering. Dr. Li earned his Ph.D. in Fermentation Engineering from Jiangnan University in 2021, following a Master’s degree in Animal Nutrition and Feed Science from Hebei University of Engineering in 2016. His research focuses on fermentation technologies, microbial engineering, and their applications in food and feed science.
Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, focuses on cutting-edge research in the development and application of bionic digestive organ-on-chip systems. His work also emphasizes green biomanufacturing and the functional evaluation of nutraceuticals and specialized dietary products. Through his innovative research, Dr. Li aims to advance sustainable biomanufacturing technologies and improve the effectiveness of dietary supplements, contributing to both food science and human health.
Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, has earned numerous accolades for his work in fermentation engineering and innovation. His recognitions include being named a National Excellent Postdoctoral Fellow (2021) and Jiangsu Provincial Excellence Postdoctoral Fellow (2022). He has also been honored with the National Outstanding Innovation and Entrepreneurship Mentor award (2022). Dr. Li has contributed to award-winning projects, including the First Prize in Science and Technology Progress by the China Light Industry Federation (2020) and the Jiangsu Provincial Science and Technology Second Prize (2021). His achievements also include top honors in national innovation and entrepreneurship competitions.
Dr. Zhitao Li, an Associate Researcher at Jiangnan University, China, is the Principal Investigator of several prestigious research projects. He currently leads a project funded by the National Natural Science Foundation of China (Project No. 32372468, 2024-2027). Dr. Li has also completed two significant projects under the China Postdoctoral Science Foundation, including a Special Grant (2022T150272, 2022-2023) and a General Grant (2021M701463, 2021-2023), where he served as the Principal Investigator. His research continues to make impactful contributions in the fields of fermentation engineering and biomanufacturing.
Dr. Zhitao Li is a distinguished researcher at Jiangnan University, China, whose work in fermentation engineering, biomanufacturing, and innovative technologies such as bionic digestive organ-on-chip systems has earned him numerous accolades and research grants. With a focus on sustainable practices and advancing the efficacy of nutraceuticals and specialized dietary products, Dr. Li’s contributions continue to push the boundaries of food science and biotechnology. His achievements reflect his leadership and innovation in his field, positioning him as a key figure in both academic and industrial advancements.
Top Notable Publications:
Li, Z.-T. (2023). In Vitro Digestion and Fecal Fermentation of Low-Gluten Rice and Its Effect on the Gut Microbiota. Foods, 12(4), 855. DOI: 10.3390/foods12040855.
Li, Z.-T. (2021). In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota. Food Chemistry, 358, 130095. DOI: 10.1016/j.foodchem.2021.130095.
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