Rongjie Fan's profile

Rongjie Fan

PhD Candidate

University of Maryland

I'm working on

8 months ago

Food chemistry, microbiology, processing, nutrition, and safety

About

Research examines how fermentation and processing influence nutritional and functional properties, linking microstructure to bioactivity and quality. Uses calorimetry, bacterial and cell counting, and complementary analytics to support safe, high-value foods.

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University of Maryland

Postbiotic anticancer validation from fermented soybean tempeh using MTT assay

Research platform validating anticancer activity of postbiotics derived from tempeh, a traditional Indonesian fermented soy product. Using MTT cell viability assays, this work differentiates bioactive effects of fermente...

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Rongjie Fan

PhD Candidate

University of Maryland

Work experience

University of Maryland

PhD Candidate

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Food Chemistry & BiochemistryFood Engineering & ProcessingFood MicrobiologyFood SafetyFood Science

Last updated Jan 2026