Dr. Long Liu is a Professor at the School of Biotechnology, Jiangnan University, China. His research interests focus on the development of Bacillus subtilis chassis for the synthesis of functional nutraceuticals, including mono- and oligo-saccharides, small molecular organic acids and fat-soluble vitamins. He has published over 100 peer-reviewed research and review papers in journals such as Nature Communications, Trends in Biotechnology, Biotechnology Advances, Metabolic Engineering, ACS Synthetic Biology, and Biotechnology and Bioengineering. Currently he is an editorial board member of Microbial Cell Factories, Metabolic Engineering Communications, Frontiers in Bioengineering and Biotechnology, Biotechnology Notes and Scientific Reports. He has also received various national technology innovation awards.
Prof. Jian Chen received his Bachelor’s degree from Tsinghua University, and his Master’s degree and Ph.D. from Jiangnan University. His research focuses on fermentation engineering and food biotechnology, and he has received two national technology innovation awards, a national Scientific and technological progress award, the Ho Leung Ho Lee Scientific and Technological Innovation Award, and the Chinese Golden Patent Award. He is an academic at the Chinese Academy of Engineering, a National Outstanding Young Investigator, and has supervised two National Excellent 100 doctoral dissertations. He is the Editor-in-Chief of Food Bioscience, and serves on the editorial board of Process Biochemistry. He is also an International Academy of Food Science and Technology Fellow and Fellow of the International Bioprocessing Association.
