Dr. Yiguo Zhao holds a Ph.D. in Bioresource Engineering from the University of Tsukuba, Japan, and currently serves as an Associate Researcher at Shanghai Jiao Tong University. His research focuses on the structural design, texture modulation, and functional applications of food colloids, particularly proteins and polysaccharides.
Dr. Zhao has led or participated in 10 scientific research projects, including those funded by the National Natural Science Foundation of China and the Shanghai Science and Technology Commission. He was selected for the Shanghai Rising Star Program for Young Science and Technology Talents.
He has published over 40 SCI papers in international journals such as Biomaterials and Food Hydrocolloids, and holds 11 national invention patents (8 granted, with 2 successfully commercialized). He has also contributed to the formulation and revision of two national and regional standards. His research achievements have been recognized with several honors, including the Grand Prize of the Science and Technology Award from the China National Food Industry Association and the "Golden Arawana Young Faculty Award" from Shanghai Jiao Tong University.
Scientific research is moving beyond the laboratory and into the market. Universities are no longer just producing technologies; they are now co-creating products with companies, and even launching their own brands.
At FBIF, we have designed a special interactive exhibition area to showcase the latest research achievements, unique ingredient applications, and fascinating experimental projects from agricultural universities and research institutions.
This space offers industry professionals a close-up look at cutting-edge scientific exploration and aims to foster greater collaboration between academia, research, and industry.