Gang Chen was born in August 1968 in Ganzhou, Jiangxi Province, China. He holds a Ph.D. degree and is currently a Professor and Supervisor of Graduate Students. He is a faculty member of the School of Food Science at Nanchang University, Technical Director of Jiangxi Nanke Food Co., Ltd., an evaluation expert for the Jiangxi Provincial Innovation Fund for Small and Medium-sized Enterprises, an expert in Modern Agriculture for Nanchang City, and a council member of the Jiangxi Food Additives Association.

      Professor Chen has long been engaged in teaching and research in the field of food science and food processing. His main research interests include: development and utilization of food resources; research and development of functional foods and beverages; natural products and food additives; and comprehensive utilization technologies for by-products and residues from food processing. He has presided over or participated in a total of 20 national- and provincial-level research projects, of which 18 have passed official appraisal. In addition, he has led more than 60 industry-funded (horizontal) research projects, providing technical solutions for numerous small and medium-sized enterprises.

      His major research projects include, but are not limited to: the National Natural Science Foundation of China (NSFC)–funded project “Mechanisms of Anti-Atherosclerotic Effects of Polyphenols from Black Fungus (Auricularia auricula)”; the NSFC-funded project “Mechanisms of Converting Insoluble Dietary Fiber into Soluble Dietary Fiber from Okara”; the National Fund for the Transformation of Scientific and Technological Achievements project “Pilot-Scale Production and Application of Nano-Sized Highly Active Dietary Fiber”; a sub-project of the Ministry of Education Innovation Team program “Advanced Food Processing Technologies and Food Functionalization”; and multiple projects funded by the Jiangxi Provincial Department of Science and Technology, including studies on antioxidant activity of lotus leaf dietary fiber, novel processing technologies for instant lotus root powder, production technology of pumpkin nutrient tablets, comprehensive development and utilization of propolis, enzymatic preparation of rich-flavor meat extracts, and extraction of plant polysaccharides and flavonoids from bamboo leaves and sweet potato leaves, petioles, and vines.

        Professor Chen has been granted 8 authorized invention patents. He has published more than 80 academic papers, including over 10 indexed by SCI and EI, and has co-authored four academic monographs. He has received numerous awards, including two Second Prizes and one Third Prize of the Jiangxi Provincial Science and Technology Progress Award, one First Prize of the China General Chamber of Commerce Science and Technology Award, one Second Prize of the Ministry of Education Science and Technology Progress Award, and the “Outstanding Scientific Research Talent Award” from China Food Magazine.

• - September 1988 – July 1992 | Pursued undergraduate studies in Jiangxi University of Technology, and obtained a Bachelor’s degree
• - September 2001 – July 2004 | Pursued master’s studies in the Department of Food Science, Nanchang University, and obtained a Master’s degree
• - September 2005 – June 2008 | Pursued doctoral studies in the College of Food Science and Nutritional Engineering, China Agricultural University, and obtained a Ph.D. degree
• - November 2011 – November 2013 | Postdoctoral Research, College of Engineering, China Agricultural University

• [1] - July 1992 – Present | Faculty Member, College of Food Science, Nanchang University
• [2] -

• [1]Development Plan for the Food Industry of Meizhuang High-tech Industrial Development Zone, Jinxian County, Jiangxi Province (2018–2027)
• [2]Mechanistic Study on the Anti-atherosclerotic Effects of Polyphenols from Auricularia auricula-judae
• [3]Research and Development of Fermented Smoked Plum Enzyme Beverage and Its Industrial Production Technology
• [4]Research on Formulations and Processes of Food for Special Medical Purposes
• [5]Series Products of the Food Industrialization Project for Datong Time-honored Brands