Wenyun Li received a B.S. degree in Food Science and Engineering from Chuzhou University, Chuzhou, China, in 2022. She is currently working toward an M.S. degree in Biological and Pharmaceutical Engineering with the College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China. Her research focuses on the genetics of edible fungi.
Dr. Dapeng Bao is a researcher, secretary of the Party branch and deputy director of the Institute of Edible Fungi of the Shanghai Academy of Agricultural Sciences, Shanghai Ocean University; concurrently serves as deputy director of the National Engineering Research Center of Edible Fungi, deputy director of the Southern Key Laboratory of Edible Fungi Resource Utilization of the Ministry of Agriculture, and director of the Chinese Fungi Research Center Executive director of the society and director of the Edible Fungi Professional Committee, chairman of the Edible Fungi Branch of the Chinese Agricultural Society, and vice president of the Chinese Edible Fungi Association. He holds a Ph.D. in Agriculture from Tottori University, Japan, and served as a special researcher at Tottori University in Japan and a postdoctoral fellow at Northern Illinois University, USA. Mainly engaged in basic theory and technological innovation research on genetic breeding of edible fungi.
Dr. Yingying Wu, Ph.D., associate researcher, master's tutor, director of the Genetic Engineering Research Office of the Institute of Edible Fungi of the Shanghai Academy of Agricultural Sciences, and secretary of the Party branch of the Edible Fungi Genetics Department. She once served as an assistant professor at the School of Life Sciences of Xiamen University and an associate researcher at the Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences. Her main research areas are (1) Breeding of new high-quality edible fungus varieties based on metabolic regulation and (2) Synthetic biology of active natural products derived from macrofungi.
