Prof. Chengdeng Chi received his Master’s and Doctoral degrees from South China University of Technology in 2017 and 2021, respectively. He joined Fujian Normal University in 2021 and is currently a professor in the School of Life Sciences. He has applied for 11 Chinese invention patents or PCT patents, of which 5 have been authorized. He was selected for the annual list of the top 2% of scientists worldwide. He serves as a guest editor for Frontiers in Nutrition and Foods. His research focuses on starch product processing and microalgae resource utilization.
Prof. Chengdeng Chi received his Master’s and Doctoral degrees from South China University of Technology in 2017 and 2021, respectively. He joined Fujian Normal University in 2021 and is currently a professor in the School of Life Sciences. He has applied for 11 Chinese invention patents or PCT patents, of which 5 have been authorized. He was selected for the annual list of the top 2% of scientists worldwide. He serves as a guest editor for Frontiers in Nutrition and Foods. His research focuses on starch product processing and microalgae resource utilization.