Q (Qing) Ren

Qing Ren is a postdoctoral researcher in the Food Quality and Design (FQD) group at Wageningen University & Research. She earned her Master’s degree in Food Engineering from the Food Biotechnology Group at Jiangnan University (2017–2020). Her master's research focused on the different isomers of conjugated linolenic acid produced by microbiota and their effects on colitis and colon cancer cells.

In 2020, she joined the Food Quality and Design group at Wageningen University & Research for her PhD (2020–2024). Her doctoral research investigated the effects of processing, including heating and homogenization, on the digestion of goat milk proteins in infants, particularly in relation to different casein-to-whey protein ratios.

After obtaining her PhD in 2024, she continued her research as a postdoctoral researcher with Prof. Kasper Hettinga in the FQD group. Her current research focuses on adult digestion of cow milk, exploring proteolysis, peptide formation, and peptide absorption.