Senior Nutrition Scientist
Ingredion Incorporated
Bridgewater, New Jersey, United States
Dr. Junrui Cheng is a senior nutrition scientist with the Global Scientific and regulatory Affairs of Ingredion. Her current research interest focuses on dietary fiber and prebiotics, as well as their role in metabolic health and digestive health. Holding great passion for nutrition science, Junrui loves to leverage her knowledge in this field to support the development of nutritious and healthy products and foster a culture of embracing nutrition and healthy eating within the community.
Currently, Junrui supports Ingredion’s Nutrition, Health and Wellness platform to identify the health benefits of Ingredion’s soluble fibers and resistant starch through reviewing and evaluating the related clinical trials by using an in-house developed clinical trial scoring matrix. She advocates for evidence-based claim substation that is rigor and unbiased. Junrui attained her M.S. in Nutritional Epidemiology and Ph.D. in Biochemical and Molecular Nutrition from Tufts University. She is now a guest editor for Frontiers in Nutrition and Metabolites.
At her leisure, Junrui loves cooking and playing with her four-year-old daughter who only loves ice-cream and does not care about healthy-eating at all!
Saturday, June 29, 2024
5:00 PM – 6:00 PM CT
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
Food Science and Nutrition (Oral 24)
Monday, July 1, 2024
2:00 PM – 3:30 PM CT
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.