Qing is a fulltime PhD student from China. Regarding her background, she got a bachelor in Food Quality and Safety and a MSc in Science in Food Engineering in Jiangnan University.
After obtaining her master degree in 2020, she got a Chinese scholarship to pursue a PhD at WUR. During her PhD she will study the effect of heating on digestion and immunogenicity of goat milk whey proteins, under the supervision of Dr.ir. Kasper Hettinga and Prof. Dr. Harry Wichers.