Hong Kong Polytechnic University, Hong Kong SAR, China
Dr. GAN, Renyou is currently an Assistant Professor & Presidential Young Scholar at the Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong SAR, China. He received his medical bachelor degree from Sun Yat-Sen University (SYSU), China, and Ph.D. degree from the University of Hong Kong (HKU). He was previously an Assistant Professor at Shanghai Jiao Tong University (SJTU), a Chief Scientist at the Institute of Urban Agriculture (IUA), Chinese Academy of Agricultural Sciences (CAAS), a Principal Scientist at Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, and an Adjunct Assistant Professor at National University of Singapore (NUS).
His research mainly focuses on plant-based foods, food functional ingredients, probiotics, gut microbiome and human nutrition/health. His related work has generated more than 250 SCI publications, including more than 140 papers as the first/corresponding author and 31 ESI highly cited papers (data retrieved from WOS in Dec 2025). He has also filed more than 30 patents, with 20 of them awarded. According to Google Scholar, his publications have been cited more than 28,700 times, with an H-index of 89. He serves as the editorial board member of several international journals, including Food as Medicine (Editor-in-Chief), iMeta (Executive Associate Editor), iMetaOmics (Executive Editor), Current Research in Biotechnology (Executive Editor), Fermentation (Section Editor-in-Chief), Frontiers in Nutrition (Section Associate Editor), Nutrients/Antioxidants/Foods/npj Science of Food/Discover Food (Editorial Board members). He has been listed in the Clarivate “Highly Cited Researcher” (Agricultural Sciences, 2021-2023), the Stanford University “World Top 2% Scientists” (Food Science, 2020-2025), ScholarGPS “Highly Ranked Scholar-Prior Five Years” (Agriculture and Natural Resources, 2022-2025), Scilit “Top Cited Scholar” (Phytochemicals and Food Science & Technology, 2023-2025), and the Research.com “Best Biology and Biochemistry Scientists” (2024-2025).