dr. Q (Qing) Ren

Qing Ren is a postdoctoral researcher in the Food Quality and Design (FQD) group at Wageningen University & Research (WUR). She joined the FQD group in 2020 for her PhD, where her doctoral research focused on how processing, particularly heating and homogenization, affects the digestion of goat milk proteins in infants, with a particular emphasis on different casein-to-whey protein ratios. After obtaining her PhD in 2024, she continued her research in the FQD group as a postdoctoral researcher under the supervision of Prof. Kasper Hettinga. Her current research focuses on the digestion of cow milk proteins in adults and infants , with particular emphasis on peptide formation, peptide absorption, and analysis tool development.

Qing’s research interests extend beyond peptide absorption to understanding the nutritional and health potential of dairy products. Her research focuses on how factors such as protein post-translational modifications influence protein digestion, peptide generation, and the biological effects of dairy-derived peptides, including beneficial and allergenic responses.