Speaker
Lina Zhang, Jiangnan University, China
Talk Topic: Biological and processing aspects of lactoferrin
Dr. Lina ZHANG, Associate Professor of School of Food Science and Technology of Jiangnan University. She obtained PhD degree in Wageningen University and conducted Post-doc in University of North Carolina at Greensboro. Her research focused on the exploration and high-value application of functional components (protein and oligosaccharides) in milk. She has presided six Federal projects, including four National projects and two ministry (provincial) projects. She serves as associate editor of 《International Dairy Journal》and《Frontiers in Nutrition》. She has published over 60 articles and granted 6 patents.
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