Qiongzhi Hu

• Led a real-world evidence (RWE) study evaluating a therapeutic product for stable coronary heart disease, ensuring rigorous participant screening and enrollment tracking to enhance research validity.
• Managed clinical research documentation, including Clinical Report Forms (CRF), research contracts, and regulatory compliance documents. Drafted and reviewed ethics approval submissions, patient consent forms, and Adverse Event (AE) and Serious Adverse Event (SAE) reports in adherence to industry regulations.
• Designed and delivered training programs on disease knowledge and product information for internal teams, ensuring regulatory compliance and operational excellence.

• Conducted laboratory research on the application of non-invasive spectroscopic techniques for quality assessment in processed foods.
• Developed mathematical models integrating near-infrared spectroscopy (NIR) and spectral analysis to evaluate food composition and antioxidant properties.
• Performed literature reviews using PubMed, Web of Science, and CNKI databases to support research design and data interpretation.

• Conducted nutritional assessments and monitored vital health indicators such as blood pressure, ECG readings, and metabolic markers to support individualized nutrition plans.
• Assisted in clinical nutrition research, collecting and analyzing patient health data to develop tailored dietary interventions for chronic conditions like cardiovascular disease, diabetes, and renal disorders.
• Provided patient counseling on evidence-based dietary choices, improving long-term health outcomes and disease prevention through education.

• Assisted in the development of food safety standards and policies, contributing to risk management and safety control measures across food production, storage, and transportation to ensure compliance with EU food safety regulations.
• Received professional training in food safety laws, food inspection, HACCP (Hazard Analysis and Critical Control Points), risk assessment, and hygiene management to enhance quality monitoring capabilities.
• Conducted laboratory testing for microbiological contaminants, chemical residues, and physicochemical properties to ensure food products met safety and quality standards.
• Coordinated and supervised third-party laboratory collaborations, reviewed test data, and ensured the reliability and accuracy of inspection results, providing scientific evidence for food quality control.
• Compiled and analyzed food safety reports to support quality improvement initiatives and provide risk management recommendations for food production processes.

• Collaborated with a multidisciplinary medical team to provide patient-centered nutrition education, offering personalized dietary recommendations for disease management.
• Assessed patients’ dietary habits and nutritional intake, formulating intervention plans to support recovery and long-term wellness.
• Conducted patient workshops and educational sessions to promote self-management strategies for chronic conditions.
• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.

• Conducted sensory food experiments and quality assessments, contributing to data recording and analysis.
• Assisted in evaluating experimental results and drafting comprehensive project reports.
• Researched industry trends and synthesized key findings to support experiment design and strategic decision-making.
• Applied critical thinking skills when troubleshooting issues encountered during experiments or data collection activities.

• Conducted research on the saccharification characteristics of sweet potatoes, analyzing the impact of different varieties and processing methods.
• Designed and executed laboratory experiments, collected and analyzed data, and contributed to manuscript preparation.
• Co-authored a peer-reviewed publication:

YE Xiafang, HU Qiongzhi, QIU Tianyue, WANG Yongxu, LYU Zunfu, LU Guoquan (2019). “Effects of Different Varieties and Processing Methods on Saccharification Characteristics of Sweetpotato.” Journal of Henan Agricultural Sciences, 48(7), 141-149. doi: 10.15933/j.cnki.1004-3268.2019.07.021