معرفی
Dr. Shiwen Zhuang is an Assistant Professor at Heriot-Watt University's School of Engineering & Physical Sciences and the Institute of Biological Chemistry, Biophysics and Bioengineering. He specializes in bioprocess science, focusing on fermentation technologies for sustainable food, beverage, and biotech applications. His work integrates multidisciplinary approaches, including AI-driven process optimization and circular economy principles. Prior roles include Senior Fermentation Scientist at Scotland's Industrial Biotechnology Innovation Centre (IBioIC) and Fermentation Engineer at Calysta Ltd., where he developed gas fermentation processes.
Education: PhD in Brewing Science and MEng from the University of Nottingham, followed by postdoctoral research at the National Food Institute (Denmark) and Carlsberg Research Laboratory.
Research Interests:
- High-gravity fermentation for resource efficiency
- Alternative protein production via fermentation
- Valorization of agri-food waste (e.g., CO₂, distiller's grains)
- AI in bioprocess optimization
Current Projects:
- Impact of High Gravity Fermentation on Distilled Products (2023-2027; funded by Diageo/Heriot-Watt)
- Microbial Biomass as Novel Food (2024-2028; funded by Albida Agriculture)
Grants & Collaboration:
- Guidance Manual on C1 Gas Safety (BBSRC-funded)
- Active in industry-academia partnerships (e.g., University of Edinburgh Informatics)
Labs & Affiliations:
Member of the International Centre for Brewing and Distilling (ICBD) and contributor to UN SDGs related to sustainable production and climate action.
