Associate Professor, at College of Food Science and Engineering, Northwest A&F University, China.
Qiang Peng, an Associate Professor at the College of Food Science and Engineering, Northwest A&F University, specializes in food chemistry and nutrition. With a Doctor of Engineering degree from the Chinese Academy of Sciences, he has been actively contributing to the academic community since 2013. Dr. Peng’s groundbreaking research on seabuckthorn processing has led to the development of innovative products like seabuckthorn puree and fruit vinegar, exported to over 10 countries. He has published over 50 papers with more than 2,500 citations (h-index: 24) and trained one Ph.D. and 12 master’s graduates.
Profile
Scopus
ORCID
Education 🎓
Dr. Peng earned his Doctor of Engineering degree from the Chinese Academy of Sciences, where he focused on advanced food chemistry and nutrition. His academic foundation is rooted in interdisciplinary approaches that merge biochemistry with food science. Since joining Northwest A&F University in 2013, he has continually expanded his expertise, contributing to innovative seabuckthorn product research. His education journey emphasizes rigorous study and research excellence, positioning him as a leader in food science and engineering.
Experience 🏫
Since 2013, Dr. Peng has served as an Associate Professor at the Northwest A&F University. He has completed over 20 research projects, collaborated with industries on three consultancy projects, and published 12 SCI-indexed journal papers. His practical innovations include the development of seabuckthorn-based products and guiding industrial production for international markets. As a guest editor for Antioxidants, he has contributed to a Special Issue on the relationship between mitochondrial nutrients and antioxidant activity.
Research Interests 🔬
Dr. Peng’s research focuses on food chemistry and nutrition, emphasizing the functional components of seabuckthorn, including anthocyanins and seed oil. His investigations explore health benefits like antioxidant and anti-inflammatory properties. He also examines the preparation techniques for bioactive compounds, integrating innovative methodologies to enhance food nutritional value. His dedication to advancing food science reflects in his impactful publications and industrial contributions.
Awards 🏆
Dr. Peng’s dedication to food science and innovation has earned him numerous accolades. His contributions to seabuckthorn processing technology, nutritional functionality studies, and the development of exportable products have positioned him as a strong contender for the Best Researcher Award. He has also received recognition for his significant academic outputs, with over 50 published papers and 2,500+ citations, solidifying his reputation as a distinguished researcher in food chemistry.
Top Noted Publications 📚
Below are Dr. Peng’s key publications with hyperlinks:
- Relationship between Mitochondrial Nutrients and Antioxidant Activity (Antioxidants, 2024): Link.
- Title: Relationship between Mitochondrial Nutrients and Antioxidant Activity
Journal: Antioxidants
Year Published: 2024
Access Link: Antioxidants
Abstract Overview: This paper explores the intricate connections between mitochondrial nutrients and their role in boosting antioxidant mechanisms, emphasizing health benefits and therapeutic potentials.
- Additional publications are accessible via his ResearchGate, ORCID, and SciProfiles.
Conclusion
Dr. Qiang Peng is a highly qualified candidate for the “Best Researcher Award,” with notable achievements in food chemistry and nutrition research, demonstrated by impactful publications, patents, and practical applications in the industry. His innovations in seabuckthorn processing and product development have significant scientific and commercial value, aligning well with the criteria for this award. Strengthening international collaborations and student mentorship could further solidify his position as a global research leader.