Active collaboration on food science, specialised in flavour research, such as coffee and tea, and current interest focus on chilli and its active ingredient capsaicin. I am collaborating with Chinese academics and companies at various levels.
University links: University of Zhejiang, Gongshang University, Shanghai Jiaotong University, Nanjing Agricultural University, Sichuan Agricultural University.
Research group: Flavour Research Group.
More information about Dr Yang can be found on her webpage.
Consultancy and Research: Dr Yang is happy to explore opportunities to undertake consultancy and research work with external organisations.
Prof Yingjiang XU, GoldenKeys High-Tech Ltd
Dr Yang's LinkedIn
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