Prof. Jianjun Deng | Biological Networks | Research Excellence Award

Professor Jianjun Deng, Ph.D., is a distinguished scholar and Ph.D. supervisor at Northwest University, specializing in natural products, chronic disease prevention, food chemistry, nutrition, and bioactive lipids in cancer. He earned his Ph.D. in Food Biotechnology from China Agricultural University (2010), following an M.S. in Postharvest Biotechnology (2007) and a B.S. in Horticulture (2004) from Gansu Agricultural University. Since joining Northwest University in 2010, he has progressed from Lecturer to Associate Professor and is currently a Professor in the Department of Bioengineering, complemented by prestigious postdoctoral research experiences at The University of Hong Kong and Harvard Medical School. Dr. Deng has served as a fund reviewer for major national and provincial research programs and as a manuscript reviewer for leading journals in food science, nutrition, pharmacology, and molecular biology. He is an active member of several professional societies, including the American Society for Biochemistry and Molecular Biology, the American Chemical Society, the American Society for Virology, the Hong Kong Association of Scholars, and national nutrition societies. Widely recognized for his scientific contributions, he has received numerous honors such as the Hong Kong Scholar Award (2014), Young Science and Technology Star of Shaanxi Province (2013), Outstanding Young Academic Backbone and Outstanding Teacher of Northwest University, multiple science and technology awards, and medals in innovation and entrepreneurship competitions. Dr. Deng has an extensive portfolio of granted and pending patents in functional hydrogels, drug delivery systems, biomedical materials, fermentation devices, and food science innovations, alongside numerous conference presentations worldwide in areas including phytochemicals, virology, metabolic regulation, and chronic disease mechanisms. He is also an accomplished educator, teaching both undergraduate and postgraduate courses in food science and biotechnology, and has independently supervised fourteen M.S. students, contributing significantly to talent cultivation and scientific advancement.