Experience

蒙牛

• China
• Food and Beverage Services
• 100 - 200 Employee

• Senior Scientist

  • Aug 2022 - Present



Arla Foods Ingredients

• Denmark
• Dairy Product Manufacturing
• 700 & Above Employee

• Food Research Scientist

  • Aug 2019 - Aug 2022



LACTOSAN A/S

• Denmark
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Industrial Postdoc

  • Aug 2018 - Jul 2019



Københavns Universitet - University of Copenhagen

• Denmark
• Research
• 700 & Above Employee

• Assistant Professor

  • Apr 2017 - Mar 2019

• Postdoc

  • Feb 2016 - Mar 2017

  ·Microsturcutre of phospholipids enriched emulsion.·Ultra-structure of extracellular vesicles ioslated from whey. ·Applying phospholipid enriched ingredients in infant formula, oxidation during storage.Collaborate with Technical University of Denmark, Aarhus University, Arla Foods Ingredients, Arla Foods AMBA, and Semper A/B.

• Postdoc

  • Apr 2015 - Jan 2016

  · The stability and microstructure of cheese feeds and powders with reduced emulsifying salt.Collaborate with LACTOSAN-SANOVO Ingredients Group.

• PhD Fellow

  • Sep 2010 - Apr 2015

  Nanotubes from partially hydrolysed α-Lactalbumin: formation, structural aspects, and gelation over a wide range of pH.Pilot-scale purifiaction of α-Lactalbumin from whey protein concentrate.



Københavns Universitet - University of Copenhagen

• Denmark
• Research
• 700 & Above Employee

• Research assistant

  • Sep 2008 - Apr 2010

  The effect of temperature and mechanic force on the syneresis of rennet cheese curd. The effect of temperature and mechanic force on the syneresis of rennet cheese curd.



DuPont

• United States
• Manufacturing
• 700 & Above Employee

• Trainee

  • Jun 2007 - May 2008

  Biopreservation by protective cultures in a new developed cold filled cream cheese model. Biopreservation by protective cultures in a new developed cold filled cream cheese model.