At the invitation of Prof. Mary Ann Augustin, Dr. Ye Jianhui from Tea Science Department visited Commonwealth Scientific and Industrial Research Organisation (CSIRO) Animal, Food and Nutrition, Australia, for a four-month collaborative research (27/04/2017 – 15/08/2017).

The collaborative research aims to understand the influence of fermentation with exogenous bacteria on the phenolic compositions of botanic materials and relevant mechanisms, attempting to increase the bioavailability of polyphenols through fermentation modification. This is also a novel route to enhance the bioavailability of tea polyphenols.

Mary Ann Augustin is a world-famous food chemist and Dairy scientist. She is an Australian academician of Technological Sciences and Engineering, and also is the executive chief scientist of CSIRO food science. Prof. Mary Ann Augustin will visit Tea Science Department in the middle of October 2017, and one of the ph D students in Prof Liang Yuerong’s group will also go to CSIRO animal, food and nutrition for 1 and a half years combined training program sponsored by China Scholarship Council.