Peng Zhen, associate professor, graduate supervisor, PhD from Technical University of Munich. She primarily engages in research on the basic theory and technological application of food fermentation and functional microorganisms. She is a leading academic and technological talent in key disciplines in Jiangxi Province, a Ganjiang Innovative Talent, a Ganjiang Young Scholar, and a council member of the Jiangxi Provincial Microbiology Society. She has led one national-level project and four provincial-level projects; as the first author/corresponding author, she has published over thirty papers in top journals such as Critical Reviews in Food Science and Nutrition, and has applied for and been granted five national invention patents. She has led one collaborative education project between industry and academia funded by the Ministry of Education and one provincial-level educational reform project. She has won one national silver award in the Internet plus Innovation and Entrepreneurship Competition for College Students, one first prize in Jiangxi Provincial Teaching Achievements, and one Jiangxi Provincial Innovation and Excellence Award (collective award). She has co-authored one national key book and one professional textbook for higher education institutions, and her application of probiotic fermentation technology for fruits and vegetables has generated over 300 million yuan in economic value for enterprises.

• 2004/9-2008/6 Jiangxi University of Science and Technology Bachelor degree
• 2008/9-2011/6 Nanchang University Master degree
• 2011/10-2015/6 Technical University of Munich Doctor degree

• [1]Study on Key Technologies for Production of Special Compound Starter Culture for Allium chinense Fermentation
• [2]Study on the Antagonistic Effect and Mechanism of Bacteriocin-Mediated Lactobacillus plantarum NCU001043 Against Helicobacter pylori
• [3]R&D of Key Technologies for Production of Winter Melon Fermented by Direct Vat Set Probiotics