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Dr. Ming Du is a leading food scientist and President of Dalian Ocean University. He previously served as Vice President at Dalian Polytechnic University. He earned his Ph.D. in Food Science from China Agricultural University and completed postdoctoral research at Harbin Institute of Technology. Dr. Du's research focuses on protein bioactivity, functional peptides, and marine bioactive proteins. He has pioneered bioactive peptide identification and targeted hydrolysis technologies, contributing to functional food innovation. His work has resulted in over 200 SCI-indexed publications, including in Nature Communications and ACS Nano, 41 national invention patents, and multiple national science awards. As the chief scientist of major national research projects, including a ¥40 million National Key R&D Project, Dr. Du leads industry-academic collaborations in food science. He also directs the Liaoning Key Laboratory of Food Nutrition and Health and the Protein Science Division at Dalian Xinghai Bay Laboratory. Beyond research, Dr. Du serves as Editor-in-Chief of eFood, Associate editor of Food Science and Human Wellness, and the editorial board members of several high-impact academic journals. He is also an expert advisor on national food industry committees, bridging scientific research and industrial applications in functional food development
Dr. Shuzhen Cheng is an Associate Professor at Dalian Polytechnic University, specializing in marine bioactive peptides, functional foods, and precision nutrition. He earned his Ph.D. in Food Science from China Agricultural University, where he was recognized as an Outstanding Ph.D. Graduate of Beijing. Additionally, he completed a research fellowship at Leiden University Medical Center in the Netherlands, supported by the China Scholarship Council, focusing on the structure-function relationship of bioactive peptides. Dr. Cheng's research explores the development and application of bioactive peptides for health promotion, with a focus on zinc absorption, anti-thrombosis, bone health, and fatigue resistance. His work has contributed to the high-value utilization of marine protein resources through an integrated screening, identification, and application approach. He has secured multiple national and provincial research grants, including funding from the National Natural Science Foundation of China and the National Key R&D Program. He has published over 30 scientific papers in high-impact journals such as Journal of Advanced Research, Journal of Agricultural and Food Chemistry, Critical Reviews in Food Science and Nutrition, and Trends in Analytical Chemistry. He also holds several national patents related to bioactive peptide applications. Dr. Cheng serves on the youth editorial boards of Agriculture Communications, Food and Health, and Journal of Future Food. Actively engaged in industry collaboration, he leads functional food innovation projects with major food companies.
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