5月15日，美国新泽西州立罗格斯大学食品科学系Qingrong Huang（黄庆荣）教授在暨南大学国际学院，进行了题目为“Recent Advance in Oil Body Proteins”的学专题术讲座，讲座由团队负责人国际学院副院长汪勇教授主持，参与讲座有国际学院、中医学院及理工学院的教师及研究生。

Qingrong Huang教授做学术专题讲座

首先，与会师生以热烈的掌声欢迎Qingrong Huang教授的到访，汪勇教授详细地介绍了Qingrong Huang教授的主要科研方向及科研成果。随后，Huang教授对油体蛋白的概念、组成、形态，油体蛋白在稳定Pickering乳液中的应用，油体蛋白稳定乳液在提高植物活性成分生物利用率与生物可及性的应用潜力以及利用基因工程技术制备油体蛋白等方面的研究内容，做了精彩的报告，在场师生收获颇丰。

参会师生与Huang教授讨论交流

交流环节，参会师生与Huang教授进行了热烈的讨论，大家就报告中关心的问题提出了自己的疑问和看法，Huang教授耐心地回答了参会师生的提问。

与会师生同Huang教授合影留念

此外，Huang教授还与部分硕士及博士研究生进行了深入的学术交流，并指导学生的课题研究。Qingrong Huang教授认真听取了参会研究生的汇报，对参会学生们的研究工作进行了专业的指导，并耐心解答了学生们在科研过程中遇到的问题，师生们受益匪浅。

专家简介：

Qingrong Huang, currently a Professor of the Department of Food Science at Rutgers, The State University of New Jersey, holds a significant role as the founder of the first food nanotechnology lab in the United States. Throughout his professional career, he has remained committed to Food Nanotechnology and Biopolymer research, with a special focus on novel functional foods, nano encapsulation technology, biopolymer nanocomposite materials, and biological nanotechnology. His major works include “Micro/Nano Encapsulation of Active Food Ingredients”, “Nanotechnology in the Food, Beverage and Nutraceutical Industries”, and so on. He was selected as Clarivate Analytics Highly Cited Researcher in Agricultural Science for six consecutive years from 2017 to 2022. He has achieved significant research results in the development of nano functional food components. delivery systems. and biomacromolecules. He has published 15 book chapters, two books, and more than 360 refereed journal papers, which have been cited over 16,400 times, an H index of 69.