Kangni Chen

Kangni Chen is a researcher at Wageningen University & Research, affiliated with the Food Quality and Design department. She holds a master’s degree from China Agricultural University and is currently supervised by Prof. Dr. Vincenzo Fogliano, Dr. Antonio Dario Troise, and Dr. Ashkan Madadlou.

Her research focuses on the Maillard reaction and the development of green, sustainable miniaturized reactors using fully aqueous emulsions (W/W) and natural deep eutectic solvents (NADES). The project aims to control reactant compartmentalization for optimized yield and recovery of reaction products, such as Amadori compounds.

The Food Quality and Design department supports her work, which aligns with broader goals of environmentally friendly chemical processes in food science.