Qing Ren

Qing Ren is a postdoctoral researcher in the Food Quality and Design (FQD) group at Wageningen University & Research. Her work focuses on the effects of food processing on digestion, particularly investigating proteolysis, peptide formation, and absorption in dairy products.

• Bachelor's degree in Food Quality and Safety
• MSc in Food Engineering (2017–2020) from Jiangnan University
• PhD (2020–2024) at Wageningen University & Research

Research interests include bioactive peptides, milk protein digestion, and health impacts of dairy processing. Current work explores adult digestion of cow milk through in vitro models. Projects examine how heating and homogenization affect protein digestibility and immunogenicity, with applications to infant nutrition and dairy product development.

She collaborates with Prof. Kasper Hettinga and utilizes methodologies such as Caco-2 intestinal cell modeling to study bioactive compound dynamics. Her expertise spans food biotechnology and nutritional characterization of dairy systems.