Zhuqing Xie

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Zhuqing Xie obtained Bachelor's degree in Food Science and Technology on 06.2017 at Huazhong Agricultural University, China, and completed Master's degree (09.2017-07.2020) in Carbohydrate Nutrition at South China University of Technology. From 11.2020 to 06.2024, Zhuqing studied as a PhD student in the Section for Food Microbiology, Gut Health, and Fermentation, Department of Food Science at the University of Copenhagen, Denmark, and continued as a Postdoc in the same research group.

During my PhD, I mainly worked in the area of the human gut microbiome/metabolism and nutritional immunology, focusing on the investigation of the complex interactions in the microbial community (particularly colonic pH variation) and how microorganisms, microbial metabolites, and dietary compounds (in specific colonic protein fermentation-derived products) affect the immune system by involving different in vitro technics (simulated colonic fermentation and cell culture) and one human diet intervention study (with changed protein levels in endurance athletes in Denmark).

With a cross-disciplinary research background in food science/nutrition, microbiology, and immunology, I am passionate about advancing the knowledge of the interactions among diet ingredients, microorganisms, and immune cells and their implications/applications in various aspects. Looking ahead, I’m willing to face new challenges, train new skills, and am eager to gain inspiration in several research aspects.

Fields of interest

• Human Gut Microbiome/Metabolism.
• Nutritional Immunology.
• Use of in vitro techniques (fermentation models and cell isolations/cultures) to investigate host-microbe interactions.
• Use of microorganisms to increase the nutritional value of food ingredients.
• Interpretation of the data in the research of food nutrition/technology, microbiology, and immunology by combining Bioinformatics and Data Integration skills.