Chu Qiang, Professor, Department of Tea, College of Agriculture and Biotechnology, Zhejiang University.  Mainly engaged in food science, tea processing, tea functional components separation, purification and bioactivities, functional factor delivery.  As the first author or corresponding author has published more than 30 SCI papers in Advanced Functional Materials, Nano Today, Advanced Science, Trends in Food Science and Technology,  Journal of Hazardous Materials, Environmental Pollution, Oxidative Medicine and Cellular Longevity, Food & Function, among which 1 IF was greater than 20, 7 IF was greater than 10, and 27 IF was greater than 5.