Ms Meng Liu, Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, China
Meng Liu is a PhD Joint Student at the University of Liège and the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS). She holds a Master’s degree from CAAS and a Bachelor’s degree from Inner Mongolia Agricultural University. Her research focuses on extracting natural pectic polysaccharides from peaches, evaluating their structure and immunomodulatory effects. Meng has published several articles, including a comparative study on physicochemical properties of peach gums and the potential of peach gum polysaccharides in β-carotene emulsions. Proficient in data analysis and software like SPSS and Photoshop, she is fluent in English (IELTS score: 6.5). 📚🍑✨
Publication profile
Scopus
Educational Background
Ms. Meng Liu is currently pursuing a Ph.D. in Food Science and Technology at the University of Liège and the Chinese Academy of Agricultural Sciences (CAAS) since September 2021. She completed her Master’s degree at CAAS (2018-2021) and earned her Bachelor’s degree from Inner Mongolia Agricultural University (2014-2018). Her strong academic foundation supports her research endeavors in the food science domain.
Language Skills and Technical Proficiency
Meng is proficient in English, with an IELTS score of 6.5. Her job-related skills include expertise in various software applications such as SPSS, Origin, Prism, Simca, Ominic, and Photoshop, along with a strong capability in data analysis. These skills enhance her ability to conduct detailed research and data interpretation.
Research Experience
As a Ph.D. student, Meng focuses on the extraction and characterization of natural pectic polysaccharides from peaches, evaluating their immunomodulatory effects and fermentation characteristics. During her Master’s, she compared the physicochemical characteristics of peach gum from different varieties and explored the emulsifying capacity of peach gum polysaccharides. Her thesis examined the stability of β-carotene emulsions derived from various sources of peach gum, highlighting her proficiency in both theoretical and practical aspects of food science.
Research focus
The research primarily explores the interactions between food matrices and the bioaccessibility of nutrients, particularly focusing on vitamin D3 in beverage systems like juice and liquid milk. It investigates the stability of anthocyanins and carotenoid absorption, emphasizing the effects of different pectin sources and structures. The work also delves into the use of novel materials, such as intelligent films for monitoring food freshness. This research is significant for improving nutritional quality and shelf life in food products, contributing to advancements in food science and technology. 🌿📊
Publication top notes
Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
The M/G ratio of alginate oligosaccharides: The key to enhance the coloration of strawberries
Polygalacturonase treatment affects carotenoid absorption from veggie juice
Purification and characterization of cutinase from Botrytis cinerea and effect on blueberry cuticle
Conclusion
Ms. Meng Liu stands out as a candidate for the Best Researcher Award due to her comprehensive education, specialized research experience, and significant contributions to food science. Her innovative work on peach gum polysaccharides not only advances academic knowledge but also has practical implications for the food industry. Her commitment to research and her ability to produce high-quality publications demonstrate her potential to make substantial contributions in her field.