5th Aug. 2020, invited by Zhejiang University, Professor Yanyan Zhang from University of Hohenheim of Germany attended the program -- 2020 Summer Online Lecture Series: Digital Agriculture and Future Food, and glowingly shared the scientific research with students from Zhejiang University.

Professor Zhang was warmly welcomed by students, and she said that she was also very happy to be here to share something about her research and conception about scientific research. Prof. Zhang’s work mainly concentrated on the word “flavor”. ‘Flavor’ was defined as an overall sensation through the interactions of taste, odor and texture impressions. Nowadays, flavor as an important quality item played a more and more important role in diverse fields, especially in the food area. Food flavor significantly influenced food production, food storage, and especially food market (consumer acceptance, food design, food labels et al.). Prof. Zhang introduced the panoramagram of flavor on a foundamentation by cross-linking physiological, chemicals, analytical, dynamic, and biotechnological aspects, and highlighted the relevant frontiers. The students were deeply moved and attracted by professor’s address and contents. Then, Prof. Zhang briefly introduced the University of Hohenheim. At last, students inquired the professor about the questions of their interesting points concerned with flavor topic of her research, and she answered students’ questions patiently. The lecture finished within the students’ gratitude.

Dr. Yanyan Zhang has been appointed as Junior Professor (with tenure track) and the director of Department of Flavor Chemistry, University of Hohenheim since July 2017. As a principle investigator, she is currently running six third-party projects mainly funded by AiF/FEI- Forschungskreis der Ernährungsindustrie, Germany and RAPS - Adalbert-Raps Stiftung, Germany (800,000