Food-borne Delivery Systems of Functional Substances for Precision Nutrition

Mingqian Tan earned his Doctor of Philosophy degree in Analytical Chemistry from Dalian Institute of Chemical Physics, Chinese Academy of Sciences.

His research focuses on food quality control and precision nutrition. His main research interests cover the structural transformation and action mechanisms of nutrients during food processing, as well as the stabilization and targeted delivery of food bioactive factors and the development of precision nutritional foods.

He has published more than 200 research papers, which have been cited over 10,000 times, with an H-index of 60. He has authored 2 English monographs as the chief editor, contributed chapters to 5 books and 2 textbooks. As the first inventor, he has been granted 22 national invention patents.

He has presided over 1 National Key R&D Program Project, 4 National Natural Science Foundation of China projects, 1 Special Project for the Development of Major National Scientific Research Instruments and Equipment, 1 Central Government Special Fund for Guiding Local Science and Technology Development, and 3 provincial and municipal research projects. He was awarded the Second Prize of Liaoning Provincial Natural Science Award.

He has been selected as a Hundred-Tier Talent of Liaoning Hundred-Thousand-Ten Thousand Talents Program and a Leading Talent in Science and Technology Innovation of Liaoning Province. He received funding from the National Science Fund for Distinguished Young Scholars in 2019 and the Special Government Allowance from the State Council in 2020.

He concurrently serves as a member of the Expert Committee of the Alliance of Chinese Food Colleges and a member of the Technical Committee of the Generic Technology Innovation Platform for Deep Processing of Marine Products. He also acts as an editorial board member for food journals including Trends in Food Science & Technology, Food Science and Human Wellness, and the Chinese journal Food Science.