Fleming Chen，PhD graduate from Chinese Academy of Agricultural Sciences (CAAS), Senior Engineer.
With more than 15 years of comprehensive experience in research, product development and R&D team management in the food and biotechnology field, and have worked in research institutions, multinational corporations and local enterprises.
Have led over 20 projects, including projects supported by the National Natural Science Foundation of China, Special Fund for Agro-scientific Research in the Public Interest of the Ministry of Agriculture, enterprise independent R&D programs, and university-enterprise cooperation projects, etc.
Have published 24 academic papers in domestic and international journals, including 8 SCI/EI-indexed papers, been granted 7 invention patents, and authored 1 monograph.
A number of B2C and B2B products developed under leadership have achieved cumulative sale over 100 million RMB.
The low-GI market is experiencing rapid growth, yet a key industry challenge remains: products are perceived as healthy but difficult to consume consistently. Many formulations meet glycemic index requirements at the expense of taste and overall eating experience, resulting in low repeat purchase rates. This session will focus on glycemic control mechanisms, formulation design, and industrial implementation, combining experimental data and practical case studies to explore how to achieve both low GI and great taste — driving healthy carbohydrates from function-oriented development toward comprehensive experience enhancement.