Dr. Andy Zeng is a Research Fellow and PhD Supervisor at Wageningen Future Food Institute in the Netherlands. With over a decade of experience in synthetic biology and microbial physiology & metabolism research, he focuses on the biomanufacturing of functional food ingredients. He obtained his PhD from Wageningen University & Research in the Netherlands and his Master’s degree from the Key Laboratory of Synthetic Biology, Chinese Academy of Sciences. Previously, he served as a Senior Scientist at Danone Global R&D Center. He also holds concurrent positions as Guest Editor-in-Chief of Frontiers in Microbiology—a well-known journal in the field of microbiology—and Joint PhD Supervisor at domestic universities in China.

In 2024, he founded NewPro Bioworks, leveraging synthetic biology enabling technologies and precision fermentation to advance the biomanufacturing of dairy-derived functional proteins such as lactoferrin, casein, and beta-lactoglobulin.