Areas of Focus
- Functional and molecular mechanisms of tea active components
- Intelligent processing and quality control of tea and food
- Food colloid design and targeted nutrition delivery
Work Experience
- 2021-07 to 2023-08 - Shanghai Jiao Tong University, School of Agriculture and Biology, Food Science, Postdoctoral Researcher
- 2016-08 to 2021-06 - China Agricultural University, School of Food Science and Nutritional Engineering, Food Science, PhD Student
- 2020-01 to 2021-02 - University of Leeds, School of Food Science and Nutrition, Food Science, Joint Training
Academic Background & Achievements
- 2021 PhD from China Agricultural University
- Published over 60 SCI papers
- First author in more than 30 papers in top-tier journals
- Cited over 3300 times (H-index 32)
- Applied for over 10 national invention patents
- Co-authored 3 books in English and Chinese
Publications
- The dawn of intelligent technologies in tea industry, Wei, Y., et al., 2024
- Green preparation, safety control and intelligent processing of high-quality tea extract, Wei, Y., et al., 2023
Awards
- 2022: World's Top 2% Scientists by Stanford University and Elsevier (Food Science)
- 2021: Top 100 High-Output Authors in Global Food Science and Technology
