Xi Zhang
Function & Ingredient
R&D Director

Dr. Xi Zhang is currently the R&D director of Shenzhen Kexing Tianhe Biotechnology Co., LTD. and has been recognized as a high-level talent in Shenzhen. With a Ph.D. in Food Science from Cornell University, her research focused on the mechanism of functional ingredients to prevent chronic diseases from genes, epigenetics and protein expressions.

She also holds a Master's degree in Food Safety and Technology from the Illinois Institute of Technology, and she worked as a research assistant at the U.S. Food and Drug Administration (FDA), contributing to the Food Allergen Labeling and Consumer Protection Act project for which she received the Leveraging/Collaboration award by FDA. Dr. Zhang led the Shenzhen-Israel Industrial Technology R&D Cooperation Project, has published many articles, and holds several authorized patents.

Event Introduction
Function & Ingredient
 · 06/26 (Day 2)
Explore The Next Star Ingredient
4.2H - Hall D2
Technology · Outlook
AKG Marching-Sparking a Revolution in Anti-Aging and Beauty Care

Pharma is entering the food and beverage industry too? AKG isn't alone. Known for rigorous production, AKG is set to connect with the FBIF audience.

Reports from Nature, Aging, and other journals reveal AKG's ability to extend the lifespan of aging mice and reduce the human body's physiological age by 8 years. Beyond anti-aging, AKG excels in beauty and skincare, antioxidants, exercise, and wellness. How is AKG moving from medicine to food and beverage?

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