Wei Quan is an associate professor at the College of Food Science and Technology at Hunan Agricultural University. He received his Bachelor’s degree in Food Science and Engineering from Hunan Agricultural University in 2015 and earned a Ph.D. in Food Science and Engineering from The State Key Laboratory of Food Science and Resources at Jiangnan University in 2021. In the same year, he joined Hunan Agricultural University. Previously, he has been a visiting scholar at the School of Medicine in the Faculty of Medicine at Kobe University (2018–2019). His main research areas include generation mechanisms and regulatory strategies of harmful products in food processing and their effects on human health, the metabolomics-based evaluation of the biotoxicity of harmful products during food processing, the bioavailability and health function evaluation of dietary bioactive ingredients, the formation of quality control rules for traditional meat products, and new green processing and manufacturing technologies.
Xufeng Wang holds a Ph.D. in Food Science and Engineering from Jiangnan University and is currently a lecturer at the School of Food Science and Bioengineering at Changsha University of Science and Technology. Previously, he has worked at the College of Biological Science and Engineering at Fuzhou University (2018–2022) and the China Rural Technology Development Center (2019–2021). He is mainly engaged in research on food protein functions and properties and food colloids. His main research areas include structural and functional modifications of plant proteins, the development and utilization of functional food proteins, the design of food colloid structures, and the evaluation of functional properties.
