Fangxin Lyu

Conducting research project related to plant-based proteins structuring.

Alternative protein structuring and rheology research project in the department of Food Material Science, University of Hohenheim;

Worked as a podcaster for an educational podcast series that aims to unscramble the world with the lens of Food Systems. Main responsibilities: - Episodes publishing on mainstream podcast platforms in China; - Recording as one of the podcasters and articulate the knowldege of Food Systems in an accessible manner; - Guest speakers invitation; - Gathering information related to the topic (scientific literatures, current affairs, informative learning resources etc.)

Assisted Barcode inventory system operation for beer bottle and box recycle.

Main courses: 1. Lifestyle, Nutrigenetics and Personalised Nutrition 2. Understanding and Influencing Consumer Behaviour 3. Microbes in Health and Disease Main achievement 1. Understanding consumer behavior of food choice - Training of software XLSTAT - Multiple sensory analysis methods and case study 2. Nutrition up to date: - SPSS analysis training for nutrigenetics research - Comprehensive understanding of microbe related topics in nutrition and food

-Functional compounds in Food Systems Main courses: 1. Natural sources and green extraction technologies to obtain bioactive compounds 2. Functional compounds applied to food processes 3. Functional compounds and nutrition

-Project works in curriculum: 1. Entrepreneurship and Innovation in the Food System (3-month) 2. Emerging Technologies Business Case Study (3-month)Activities and societies: Project works in curriculum 1. Entrepreneurship and Innovation in the Food System (3-month) 2. Emerging Technologies Business Case Study (3-month) -Main courses: 1. Introduction to the Food System 2. Encapsulation of Functional Food Components 3. Advanced Meat Science and Technology 4. Agricultural Food Technology

CSC (China Scholarship Council) scholarship holder Courses: 1. Food Processing 2. Membrane Processes in Environmental Technology 3. Milk and Dairy Technology 4. Statistical Topics in Food Technology 5. Academic English

University funded participant: the NAU-UCD Education Conference on One Health for Food Safety and Security - Problem-solving teamwork (3 month): Disseminating One Health concept among college students in home University and near-by residence. (e.g., voluntary workshop for children; conducting survey; poster design); - Field trip of farms in central California; - Attended multi-disciplinary Seminars from UC-Davis for 3 weeks.

Research experience: 1. Bachelor thesis topic: The correlation between connective tissue proliferation and meat quality of wooden breast chicken 2. Student research training project leader (6-month): - Project: Adsorption effect of yeast (Geotrichum candidum) cell wall extract on pathogenic bacteria