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Zhe Cheng is a PhD student at the University of Copenhagen, specializing in Ingredient Dairy Technology. As part of his research, he focuses on the complexities of dairy ingredients and their applications in food technology. Collaborating with various research institutions, Zhe engages in projects aimed at enhancing food quality and safety through innovative dairy ingredient solutions. His work often involves analyzing ingredient properties and developing new methodologies for their utilization in food production. Zhe's commitment to advancing the field of dairy technology is evident through his efforts in exploring the potential of dairy ingredients in diverse food applications, ensuring that his research contributes to a sustainable food industry.
Focuses on clinical, social, and cognitive psychology.