Hongjie Zhou | Agricultural | Best Researcher Award

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Prof. Hongjie Zhou | Agricultural | Best Researcher Award

Professor at Yunnan Agricultural University, China

Professor Hongjie Zhou is renowned as one of the Top Ten Outstanding Figures of Pu-erh Tea globally. He is celebrated for his contributions to the tea industry and academia, receiving the National “Outstanding Contribution Award for Promoting Tea Culture” in 2010. He was named a National Excellent Teacher in 2019 and has received numerous accolades, including China Science and Technology Progress awards. As a leader in tea science and technology, he has been pivotal in shaping the future of tea research and its cultural significance. 🌍🍃

Publication Profile : 

Scopus

Educational Background 🎓

Hongjie Zhou earned his academic credentials in the field of Tea Science and Technology, with a focus on Pu-erh tea processing and utilization. His extensive expertise and research contributions have led him to become a renowned national professor and doctoral supervisor in China.

Professional Experience 💼

Prof. Hongjie Zhou has a distinguished career in both academic research and tea industry innovation. He currently holds a position at Yunnan Agricultural University, where he leads research projects on tea quality, tea processing, and the development of functional teas. With over 33 research projects headed and 27 research projects participated in, he has published over 200 scientific papers, including 10+ SCI-indexed articles. His work has garnered multiple accolades, including the National Outstanding Contribution Award and recognition as the Leader in Tea Science and Technology Innovation. Prof. Zhou has also been granted 27 patents and authored 16 textbooks and 30 monographs. His research has greatly contributed to the promotion of tea culture in China and beyond, establishing him as a pivotal figure in the tea industry.

Research Interests 🔬

Professor Zhou’s research is centered around tea quality 🌿, tea processing 🍃, and the development of functional teas. His work on Pu-erh tea and its comprehensive utilization is globally recognized. He also focuses on tea germplasm resources and aims to innovate within the tea culture of China. His projects extend beyond academia, with 22 industry collaborations and a significant impact on tea technology. In 2014, he was honored as the leader of tea science and technology innovation in Western China.

Publications 📚

  1. Ma, C., Wang, Q., Tian, D., Li, Y., & Zhou, H. (2024). HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea. Food Chemistry: X, 24, 101965. https://doi.org/10.xxxx/xxxxx
  2. Zhou, X., Tian, D., Zhou, H., Wang, B., & Li, Y. (2024). Effects of different fermentation methods on flavor quality of Liupao tea using GC-Q-TOF-MS and electronic nose analyses. Foods, 13(16), 2595. https://doi.org/10.xxxx/xxxxx
  3. Tian, D., Huang, G., Ren, L., Li, Y., & Zhou, H. (2024). Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds. Food Chemistry, 440, 138249. https://doi.org/10.xxxx/xxxxx
  4. Chen, Z., Dai, W., Xiong, M., Chen, D., & Li, Y. (2024). Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations. Food Chemistry: X, 21, 101127. https://doi.org/10.xxxx/xxxxx
  5. Yan, X., Tian, Y., Zhao, F., Shan, Z., Zhang, C., & Li, Y. (2024). Analysis of the key aroma components of Pu’er tea by synergistic fermentation with three beneficial microorganisms. Food Chemistry: X, 21, 101048. https://doi.org/10.xxxx/xxxxx