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

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

Dr. Yanyan Zhanghas been appointed as Junior Professor (with tenure track) and the director ofDepartment of Flavor Chemistry, University of Hohenheim since July 2017. As aprinciple investigator, she is currently running six third-party projectsmainly funded by AiF/FEI- Forschungskreis der Ernährungsindustrie, Germany andRAPS - Adalbert-Raps Stiftung, Germany (800,000