Editor

Prof. Yang graduated from Jiangnan University with BEng degree in Food Quality and Safety (2008), and Ph.D. in Food Science (2014). In 2012-2013, he was hosted as a joint Ph.D. student by Prof. Paul Ross and Prof. Catherine Stanton at UCC and Teagasc, Ireland. He continued his research as a postdoctoral fellow at the School of Biotechnology, Jiangnan University. Then he became an assistant professor and associate professor. Now he is a professor at the School of Food Science and Technology, Jiangnan University. Prof. Yang has extensive research experience on probiotics and health, including immune diseases (inflammatory bowel disease, rheumatoid arthritis, infected diarrhea, psoriasis) and metabolic diseases (metabolic syndrome, hypercholesterolemia). He also has various research experience in bioactive metabolites of lactic acid bacteria (conjugated linoleic acid, exopolysaccharides, bacteriocin) and early life health (gut microbiota, breastmilk microbiota, and human milk oligosaccharides). He co-authored over 100 peer-reviewed publications, contributed to 3 book chapters, and got over 50 authorized patents.

Probiotics, Lactic acid bacteria, Bifidobacterium, Gut microbiome, Early life, Bioactive metabolites of lactic acid bacteria, Fermented milk