DEPARTMENT OF FOOD SCIENCE AND NUTRITION 140 Email gail-jinhui.chang@polyu.edu.hk Qualification BSc (The Chinese University of Hong Kong) PhD (The Chinese University of Hong Kong) ORCID ID 0000-0002-6337-5913 Representative Publications • J Food Process Eng 2022, 45(2), e13959 • FGB 2020, 143, 103432 • Plos One 2019, 14(5): e0209812 Dr CHANG Jinhui Gail Research Assistant Professor Research Overview Our group is interested in the role of microorganisms in food and functional food product development. Our ongoing projects include 1) microbiome kinetics in traditional fermented foods 2) microbial control in food processing by pulsed the electric field and other non-thermal techniques 3) development of healthy food additives from mushroom extracts 4) genomics and transcriptomics of mushroom-forming fungi Our award-winning technology of using mushroom extracts to prevent obesity and diabetes can be applied in beverage and soup as a thickening agent, and in low-calorie ice cream as a fat replacer. Patents • CN215668028U • CN113198553B • CN111705103A • US20190145958, 2019 Award • Silver medal at the International Exhibition of Inventions of Geneva, 2022
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