Jie Jia earned her Bachelor’s (2019) and Doctor’s (2025) degrees from the College of Food Science and Engineering at Northwest Agriculture and Forestry University. Her research focuses on multi-omics analysis of flavor formation mechanisms in fermented foods, and on the application of biotechnology to modulate the processing properties of egg powder.
Jie Jia earned her Bachelor’s (2019) and Doctor’s (2025) degrees from the College of Food Science and Engineering at Northwest Agriculture and Forestry University. Her research focuses on multi-omics analysis of flavor formation mechanisms in fermented foods, and on the application of biotechnology to modulate the processing properties of egg powder.