Dr.
Shengcheng Ren

Shengcheng Ren is a research scientist at the Technical University of Munich (TUM), ZIEL Institute for Food & Health specializing in gut microbiome and nutrition. Her research aims to elucidate the complex interactions between dietary components, the gut microbiome, and the host via integrated in vitro approaches and human dietary intervention studies. She is specifically interested in understanding how diet–microbiome interactions influence the host physiology and overall well-being.

Ph.D. in Food Microbiology & Nutritional Immunology (2015–2019, University of Groningen, NL). Combined Master’s-Doctoral Degree Program in Food Science (2010–2015, Jiangnan University, CN). BSc in Food Science & Engineering (2006–2010, Qilu University of Technology, CN).