Recently, the team of Professor Tian Huaixiang from the school of perfume and aroma has made important progress in the field of fermented dairy product flavor research, and has published two high-level reviews in the top international food journal Trends in Food Science & Technology(Q1, IF: 15.3).

This work was supported by the National Natural Science Foundation of China, the Shanghai Municipal Science and Technology Commission Project, and the Shanghai Food Flavor and Quality Control Engineering Technology Research Center.