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Renyou Gan Assistant Professor & Presidential Young Scholar Department of Food Science and Nutrition, The Hong Kong Polytechnic University (PolyU)
His research mainly focuses on plant-based foods, food functional ingredients, probiotics, gut microbiome and human nutrition/health, and related work has generated more than 200 SCIE-indexed publications, including more than 130 papers as the first/corresponding author and more than 20 ESI highly cited papers. He has also filed more than 30 Chinese patents, with 20 of them awarded. According to Google Scholar, his publications have been cited more than 24,000 times, with an H-index of 82. He serves as the editorial board member of several food and nutrition-related international journals, including iMeta (Executive Associate Editor), iMetaOmics (Executive Editor), Current Research in Biotechnology (Executive Editor), Fermentation (Section Editor-in-Chief), Food as Medicine (Editor-in-Chief), Frontiers in Nutrition (Section Associate Editor), Nutrients/Antioxidants/Foods/Antibiotics/npj Science of Food/Discover Food (Editorial Board members). He has been selected as the Clarivate “Highly Cited Researcher” (Agricultural Sciences) in recent three years (2021-2023) and the Stanford University “World Top 2% Scientists” (Food Science) in recent five years (2020-2024).
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R & D of food functional ingredients and probiotics with nutrition & health translational potential.
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