Lingmin Tian is a full professor, PhD/MSc students supervisor. He completed undergraduate and master's studies at Shaanxi Normal University, and earned a Ph.D. from Wageningen University & Research in the Netherlands (as an AIO). Selected for the Guangdong Province Pearl River Talent Program (Youth Top Talent). Serves as a member of the Youth Working Committee of the Chinese Institute of Food Science and Technology, and as Secretary of the Youth Working Committee of the Guangdong Provincial Society of Food Science and Technology. Editorial Board Member of Food Chemistry and Food Chemistry: X, and Associate Editor of the Journal of Berry Research. Previously seconded to the National Natural Science Foundation of China (NSFC). Currently engaged in teaching in the fields of agricultural product processing and food nutrition. Main research directions include fruit and vegetable processing and gut health, with specific work focusing on the isolation and structural characterization of functional components (polysaccharides and anthocyanins) from fruits and vegetables, interactions between complex food carbohydrates and anthocyanins and their effects on digestion and fermentation properties, as well as the characterization and functional evaluation of bacterial extracellular vesicles. This research has been supported by multiple grants as Principal Investigator, including two General Projects of the NSFC, one Young Scientists Fund Project of the NSFC, three NSFC International Cooperation and Exchange Projects, one sub-project of the National Key R&D Program of China, and one Provincial General Project (Guangdong Province). Has published over 80 SCI-indexed papers, with an H-index of 31. Participated as a co-author in two textbooks and one academic monograph. Supervised undergraduate students who have won multiple awards and published several SCI papers. Supervised graduate students who have been sponsored by the China Scholarship Council (CSC) to pursue Ph.D. degrees or joint training at world-renowned institutions including Wageningen University and Maastricht University (the Netherlands), KU Leuven (Belgium), and the University of Granada (Spain).

2011-2015: PhD program (supported by Carbohydrate Competence Center (CCC) in the Netherlands) at the Laboratory of Food Chemistry, AFSG, Wageningen University, The Netherlands. PhD thesis was entitled “Influence of pectin supplementation on feed fermentation characteristics in rats and pigs”.

2008-2011: Master program ofTraditional Medicine, Key Laboratory of Ministry of Education for Medicinal Plant Resource and Natural Pharmaceutical Chemistry, Shaanxi Normal University, Xi’an, China.

2004-2008: Bachelor program of Biology in National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest of China, college of life science, Shaanxi Normal University, Xi’an, China.

2016-: Department of Food Science and Technology, Jinan University, Guangzhou, Guangdong.

2016-2017: Bureau of International Cooperation, National Natural Science Foundation of China (NSFC), BeiJing.

2015-2016: Research Assistant at the Laboratory of Food Chemistry, Wageningen University.

2011-2015: Research Assistant (AIO) at the Laboratory of Food Chemistry, Wageningen University.

1. Lingmin Tian, Yisha Tan, Guowei Chen, Gang Wang, Jianxia Sun, Shi-Yi Ou, Wei Chen & Weibin Bai, Metabolism of anthocyanins and consequent effects on the gut microbiota. Critical Reviews in Food Science and Nutrition, 2018, DOI:10.1080/10408398.2018.1533517.

2. Xinwei Jiang, Cuijuan Zhu, Xusheng Li, Jianxia Sun, Lingmin Tian, Weibin Bai, Cyanidin-3- O-glucoside at Low Doses Protected against 3-Chloro-1,2-propanediol Induced Testis Injury and Improved Spermatogenesis in Male Rats. Journal of agricultural and food chemistry, 2018, 66: 12675-12684.

3. Neha M. Sahasrabudhe, Martin Beukema, Lingmin Tian, Berit Troost, Jan Scholte, Erik Bruininx, Geert Bruggeman, Marco van den Berg, Anton Scheurink, Henk A. Schols, Marijke M. Faas, Paul de Vos, Dietary Fiber Pectin Directly Blocks Toll-Like Receptor 2-1 and Prevents Doxorubicin-Induced Ileitis. Frontiers in Immunology, 2018, 9.

4. Lingmin Tian, Jan Scholte, Klaudyna Borewicz, Hauke Smidt, Anton J.W. Scheurink, Harry Gruppen and Henk A. Schols. Effects of pectin supplementation on the fermentation patterns of different structural carbohydrate in rats. Molecular Nutrition & Food Research, 2016, 60: 2256-2266.

5. Lingmin Tian, Geert Bruggeman, Marco van den Berg, Klaudyna Borewicz, Anton J.W. Scheurink, Erik Bruininx, Paul de Vos, Hauke Smidt, Harry Gruppen, and Henk A. Schols. Effects of pectin on fermentation characteristics, carbohydrate utilization and microbial community composition in the gastrointestinal tract of weaning pigs. Molecular Nutrition & Food Research, 2017, 61:1600186.

6. Lingmin Tian, Harry Gruppen, Henk A. Schols. Characterization of (glucurono)arabinoxylans from oats using enzymatic fingerprinting. Journal of Agricultural and Food Chemistry, 2015, 63:10822-10830.

7. Lingmin Tian, Xiaolong Shi, Linhong Yu, Jiao Zhu, Rui Ma, and Xingbin Yang. Chemical composition and hepatoprotective effects of polyphenol-rich extract from Houttuynia cordata tea. Journal of Agricultural and food chemistry, 2012, 60: 4641-4648.

8. Lingmin Tian, Yan Zhao, Chao Guo and Xingbin Yang. A comparative study on the antioxidant activities of an acidic polysaccharide and various solvent extracts derived from herbal Houttuynia cordata, Carbohydrate Polymers, 2011, 83: 537-544.