Dr. Yan Zhang received her Ph.D. degree from China Agricultural University at Beijing in 2007. Her Ph.D. studies have focused on the degradation kinetics and mechanism of anthocyanin treated by high electric field. Then, she joined the faculty of China Agricultural University and is now an Associate Professor of College of Food Science and Nutrition Engineering at China Agricultural University. In 2014, she spent one year as a visiting scholar in the laboratory of Professor Peter Setlow at University of Connecticut Health Center working on the mechanisms of spore germination. Prof.Yan Zhang has published over 30 research papers in peer-reviewed scientific journals through different research proposals granted as principal and associate investigator. Also, she was honored by the Beijing Talent Training Program and Beijing NOVA Program, and won the DBM Young Scholar Award. Now, research in Dr. Yan Zhang’s laboratory is mainly focused on the discoloration and the nutritional metabolism of processed fruit and vegetable after high pressure treatment. She has established research system for nutritional metabolism of fruit and vegetable, and has formed significant impacts in this field.

Relationship between gut microbiota and functional components (such as anthocyanins and polyphenols).