Affiliation: Fujian University of Traditional Chinese Medicine

Dr. Feng Zhao is an Associate Professor at Fujian University of Traditional Chinese Medicine, China. Dr. Zhao received his PhD in Food Science from Fujian Agriculture and Forestry University, China. Between 2011-2017, he was an advanced food safety scientist at the National inspection Center for Processed Food, China. He then conducted his postdoctoral research at FAFU-UCR (Fujian Agriculture and Forestry University - University of California, Riverside) Joint Center for Horticultural Plant Biology and Metabolomics in China during 2017-2019. He is also the Editorial Board member of two Chinese journals. He mainly studies potential functional and tasty components in white tea (i.e., oligopeptides, nucleoside compounds, polyphenols) through metabolomics, proteomics, and sensomics approaches. Since 2017, he has published over 20 academic papers in Food Chemistry, Food Research International, Journal of Food Composition and Analysis, Molecules, Tea Science, etc.