Feiyue Ren

Prof. Dr Feiyue Ren is an Associate Professor and Master's Supervisor at the School of Food Science, Beijing Technology and Business University (BTBU). Serving as a “Experts into Enterprises” Specialist and an International Youth Mentor at BTBU, h is also an editorial board member and reviewer for leading journals, including LWT - Food Science and Technology, Trends in Food Science & Technology, Food Research International, and Foods. With nearly a decade of overseas research experience, Prof. Dr Feiyue Ren has expertise in improving dairy product quality and extracting functional components from fruits and vegetables. His research focuses on mainstream food processing methods across both domestic and international contexts.

Currently, Prof. Dr Feiyue REN specializes in advanced processing and nutritional research of staple and specialty grains, targeting process control, grain by-product utilization, and functional food development. Leading and participating in four national and provincial projects, He has published over 40 papers in top SCI journals, including International Journal of Biological Macromolecules and Food Chemistry. He had extensive experience in plant-based proteins, functional foods, nutrition science, and research.