Wanting obtained her Bachelor’s degree in Food Quality and Safety from Hainan University (China) in 2019. Her research involved plant cell suspension cultures, where she explored the effects of varying concentrations of β-cyclodextrin on product yield and secondary metabolites, analyzing cell growth, product content, and enzyme activity.
During her master’s program, she specialized in the separation and purification of crude polysaccharides, identifying their structures and examining their impact on renal function in diabetic rats. She gained valuable hands-on experience at the Institute of Flavored Beverages under the Chinese Academy of Tropical Agricultural Sciences, becoming proficient in using instruments such as the protein purification system NGC, ion chromatography, and high-performance liquid chromatography. After graduating with a master’s degree in Food Engineering from Hainan University in 2022, she worked for one year in beverage research and development at a beverage company in China.
In 2023, she received funding from the China Scholarship Council to join the groups of Prof. Dr. Marthe Walvoort and Prof. Dr. P. de Vos, where her current project focuses on the structural characterization of exopolysaccharides (EPS) of probiotic bacteria and their effects on intestinal functions.
Room number: 5172.0854