学习经历：
2010.09-2014.07， Mongolian University of Science and Technology，食品科学 (学士)
2014.09-2017.01， Mongolian University of Science and Technology，食品科学与工程（硕士）
2018.08-2022.06，2138cc太阳集团，2138cn太阳集团城，食品科学与工程（博士）
工作经历：
2022.08-至今，2138cc太阳集团，生物学博士后科研流动站 ，合作导师：柏锡，姜巨全，全职博士后

1.青岛海氏海诺集团科学家
2.国际透明质酸科学学会理事
3.蒙古国食品工业协会会员
4.Food Chemistry、Food Research International、Applied Food Research、 Food and Bioproducts Processing等杂志审稿人

1.2138cc太阳集团全英文课程（乳化学与生物化学）
2.第十九届挑战杯全国大学生课外学术科技作品竞赛，国家级铜奖，省级金奖，中华人民共和国教育部，黑龙江省教育厅
3.中国国际大学生创新大赛（2025），省级银奖，黑龙江省教育厅
4.第十四届“挑战杯”黑龙江省大学生创业计划竞赛（2024），省级金奖，黑龙江省教育厅
5.“建行杯”中国国际大学生创新大赛（2024），省级银奖，黑龙江省教育厅

1.国家自然科学基金（外国青年学者研究基金项目），新型发酵乳清蛋白与酚类化合物的分子作用机制与协同效应（W243307），2025.01-2026.12，主持。
2.黑龙江省博士后面上基金，乳清废弃物的高附加值产品制备技术的研究，LBH-Z22079，2023.01-2024.12，主持。
1.Gantumur, M.A., et al., Structural, functional, and physicochemical characterization of fermented whey protein concentrates from fermented-distilled whey, Food Hydrocolloids, 2023, 135: 108130. https://doi.org/10.1016/j.foodhyd.2022.108130
2.Gantumur, M.A., et al., Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking, Food Research International, 2023, 163: 112158.
3.Gantumur, M.A., et al., Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt, Food Control, 2024, 155: 110032.
4.Gantumur, M.A., et al., Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented whey, Journal of Dairy Science, 2022, 105.1: 83-96.
5.Gantumur, M.A., et al., Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages, Food Bioscience, 2025, 106448.
6.Gantumur, M.A., et al., Characterization, Bioactivity, and Biodistribution of 35 kDa Hyaluronan Fragment, Life, 2024, 14.1: 97.
7.Gao, Q., Mu, Z., Liu, X., Gantumur M. A.*, & Jiang, Z.* (2025). Consequence of the ratio of citrate and phosphate emulsifying salts on the characteristics of cheese analogue made from water-flushing fermented milk. International Dairy Journal, 106418.  
8.Jia, X., Shi, M., Wang, Q., Hui, J., Shofaro, J. H., Erkhembayar, R., Gantumur M. A.* (2023). Anti-inflammatory effects of the 35kDa hyaluronic acid fragment (B-HA/HA35). Journal of Inflammation Research, 209-224.
9.Deng, J., Mu, Z., Liu, X., Gantumur M. A.*, & Jiang, Z.* (2025). Texture, rheological and sensory properties of analogue cheese made from water‐flushing fermented milk: Impacts of water concentrations. International Journal of Dairy Technology, 78(3), e70057.

1.    蒙古国海外留学基金优秀奖
2.    2138cc太阳集团骨干A类引进人才