Zhou Qi
Female, Han ethnicity, member of the China Association for Promoting Democracy. Researcher at the Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, and doctoral supervisor. Research interests: Flavor of oilseed foods and precision processing. Recipient of the National Natural Science Foundation of China—Youth Category B Project and the Hubei Province Outstanding Young Scientists Fund; selected as an Outstanding Young Talent by the Chinese Academy of Agricultural Sciences. Currently serves as Deputy Chairperson of the Food Flavor Professional Committee of CIFST, Deputy Secretary-General of the National Innovation Alliance for Healthy Oils Industry, Editorial Board Member of CyTA—Journal of Food, and a member of the Young Editorial Board of JFF and Journal of Food Science and Technology. Has led over 20 projects, including four National Natural Science Foundation projects, sub-projects under the 14th Five-Year Plan for Key R&D, and collaborative projects between institutes and enterprises. As first or corresponding author, has published over 40 papers in SCI journals, including seven cover articles, ESI hot papers, and highly cited papers. Holds eight authorized invention patents and has received eight awards for her achievements, including the First Prize for Scientific and Technological Progress from the Chinese Society for Food Science and Technology (ranked first), the First Prize for Scientific and Technological Progress of Hubei Province, and the Gold Award for Patents of Hubei Province.
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