Bioactive Proteins and Peptides from Marine Shellfish
暫譯: 海洋貝類中的生物活性蛋白質與肽

Dr. Ming Du is a leading food scientist and President of Dalian Ocean University. He previously served as Vice President at Dalian Polytechnic University. He earned his Ph.D. in Food Science from China Agricultural University and completed postdoctoral research at Harbin Institute of Technology. Dr. Du's research focuses on protein bioactivity, functional peptides, and marine bioactive proteins. He has pioneered bioactive peptide identification and targeted hydrolysis technologies, contributing to functional food innovation. His work has resulted in over 200 SCI-indexed publications, including in Nature Communications and ACS Nano, 41 national invention patents, and multiple national science awards. As the chief scientist of major national research projects, including a 40 million National Key R&D Project, Dr. Du leads industry-academic collaborations in food science. He also directs the Liaoning Key Laboratory of Food Nutrition and Health and the Protein Science Division at Dalian Xinghai Bay Laboratory. Beyond research, Dr. Du serves as Editor-in-Chief of eFood, Associate editor of Food Science and Human Wellness, and the editorial board members of several high-impact academic journals. He is also an expert advisor on national food industry committees, bridging scientific research and industrial applications in functional food development

Dr. Shuzhen Cheng is an Associate Professor at Dalian Polytechnic University, specializing in marine bioactive peptides, functional foods, and precision nutrition. He earned his Ph.D. in Food Science from China Agricultural University, where he was recognized as an Outstanding Ph.D. Graduate of Beijing. Additionally, he completed a research fellowship at Leiden University Medical Center in the Netherlands, supported by the China Scholarship Council, focusing on the structure-function relationship of bioactive peptides. Dr. Cheng's research explores the development and application of bioactive peptides for health promotion, with a focus on zinc absorption, anti-thrombosis, bone health, and fatigue resistance. His work has contributed to the high-value utilization of marine protein resources through an integrated screening, identification, and application approach. He has secured multiple national and provincial research grants, including funding from the National Natural Science Foundation of China and the National Key R&D Program. He has published over 30 scientific papers in high-impact journals such as Journal of Advanced Research, Journal of Agricultural and Food Chemistry, Critical Reviews in Food Science and Nutrition, and Trends in Analytical Chemistry. He also holds several national patents related to bioactive peptide applications. Dr. Cheng serves on the youth editorial boards of Agriculture Communications, Food and Health, and Journal of Future Food. Actively engaged in industry collaboration, he leads functional food innovation projects with major food companies.

杜明博士是領先的食品科學家及大連海洋大學校長。他曾擔任大連理工大學副校長。他在中國農業大學獲得食品科學博士學位，並在哈爾濱工業大學完成博士後研究。杜博士的研究專注於蛋白質生物活性、功能性肽和海洋生物活性蛋白。他在生物活性肽的鑑定和靶向水解技術方面開創了先河，為功能性食品的創新做出了貢獻。他的研究成果已發表超過200篇SCI索引的論文，包括《Nature Communications》和《ACS Nano》，擁有41項國家發明專利，以及多項國家科學獎項。作為多個重大國家研究項目的首席科學家，包括一項4000萬的國家重點研發計畫，杜博士領導食品科學的產學合作。他還負責遼寧省食品營養與健康重點實驗室及大連星海灣實驗室的蛋白質科學部門。除了研究，杜博士還擔任《eFood》主編、《食品科學與人類健康》副編輯，以及多本高影響力學術期刊的編輯委員會成員。他還是國家食品產業委員會的專家顧問，促進科學研究與功能性食品開發中的產業應用之間的橋樑。

程淑珍博士是大連理工大學的副教授，專注於海洋生物活性肽、功能性食品和精準營養。他在中國農業大學獲得食品科學博士學位，並被評為北京優秀博士畢業生。此外，他在荷蘭萊頓大學醫學中心完成了一項研究獎學金，該獎學金由中國國家留學基金委員會支持，專注於生物活性肽的結構-功能關係。程博士的研究探索生物活性肽在健康促進中的開發和應用，重點關注鋅吸收、抗血栓、骨骼健康和抗疲勞。他的工作通過綜合篩選、鑑定和應用方法，促進了海洋蛋白資源的高價值利用。他獲得了多項國家和省級研究資助，包括來自中國國家自然科學基金和國家重點研發計畫的資金。他在《Journal of Advanced Research》、《Journal of Agricultural and Food Chemistry》、《Critical Reviews in Food Science and Nutrition》和《Trends in Analytical Chemistry》等高影響力期刊上發表了超過30篇科學論文。他還擁有多項與生物活性肽應用相關的國家專利。程博士擔任《農業傳播》、《食品與健康》和《未來食品期刊》的青年編輯委員會成員。積極參與產業合作，他與主要食品公司領導功能性食品創新項目。