Liu Zhanggen, male, born in , Jiangxi Province, China and holds a Ph.D. in Food Fermentation Engineering. Currently serving as an associate researcher at the National Key Laboratory of Food Science and Resource Utilization, Nanchang University, he and his team primarily focus on fruit and vegetable processing. He has published over ten SCI papers in international journals such as Food Microbiology and International Journal of Food Microbiology ect.al. He has led one National Natural Science Foundation project, one free exploration project of the key laboratory, and three horizontal projects. Additionally, as a technical core member, he has participated in multiple national and provincial-level scientific and technological projects related to fruit and vegetable probiotic fermentation, including the National Key R&D Program and the National Natural Science Foundation projects.