معرفی
Qiaofen Cheng is a Lecturer at the University of Reading's Department of Food and Nutritional Sciences. Her research focuses on food science innovations, particularly in meat processing technology, sensory analysis, and salt/fat substitution strategies. She has supervised numerous PhD, MSc, and BSc students in these areas.
- Education:
- PhD in Biosystems Engineering, University College Dublin (Ireland)
- MSc in Food Science, Nanjing Agricultural University (China)
- BSc in Food Science, Hebei Agricultural University (China)
- Research Interests:
- Developing healthy meat products through salt and fat replacement
- Sensory perception and brain function interactions
- Food safety and quality assessment techniques
- Publications:
- Recent work includes studies on samphire as a salt alternative (2024), umami taste interactions (2022), and heterocyclic amine reduction in fried meats (2017–2018)
- Focus areas span sensory evaluation, food formulation, and analytical methods for freshness/quality
- Grants & Advising:
- Active in supervising multidisciplinary student projects
- Manages international academic partnerships and student recruitment
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