Prof. Bining Jiao has a position as a researcher and Master’s supervisor and is currently working at the Citrus Research Institute, Southwest University. He is a scientist holding the “Quality and Quality Control” position for the modern citrus industry technology system of the Ministry of Agriculture and is currently the director of the Citrus Product Quality and Safety Risk Assessment Laboratory (Chongqing) of the Ministry of Agriculture. He concurrently serves as a member of the National Agricultural Product Quality and Safety Risk Assessment Expert Committee, the National Fruit Standardization Technical Committee, the Agricultural Product Quality and Safety Expert Group of the Ministry of Agriculture, the China Green Food Expert Advisory Committee, the China International Codex Alimentarius Commission (CAC) Agricultural Expert Group, and the China Green Food Expert Advisory Committee. He is the vice chairman of the Agricultural Instrument Application Technology Branch of the Instrument Society and the chairman of the Chongqing Citrus Society. He is mainly engaged in research work on fruit standardization, fruit quality, safety risk monitoring and assessment, traceability control, and detection and evaluation of fruit nutritional functional components.
Prof. Dr. Xuesu Su is an associate professor and Master's Instructor at Southwest University. From 2001 to 2002, he was a visiting scholar at the Institute of Membrane Technology of the Italian National Academy of Sciences. From 2016 to 2017, he was a visiting scholar at the Chemistry Department of Syracuse University in the United States. He presided over subprojects of the Ministry of Science and Technology’s 2017-2020 and 2019-2022 National Key R&D Plans and has presided over two subprojects of the National Science and Technology Support Plan, the Chongqing Natural Fund Project, and the development of local and industry standards. His research interests include the synthesis of functional materials and their application in rapid sample preprocessing technology; identification, evaluation, and traceability control technology for characteristic quality and nutritional functional components of fruits; preparation, determination, uniformity, and stability research of reference materials or quality control materials for food monitoring, etc.
