Prof. Wenxiu Wang, a doctoral supervisor, is an associate professor at the Department of Food Science and Engineering, College of Food Science and Technology, Hebei Agricultural University. Her educational experience includes receiving a Bachelor's degree at the Hebei University of Science and Technology, majoring in food science and engineering, from 2009 to 2013 and a Ph.D. at the China Agricultural University, majoring in agricultural product processing and storage engineering from 2013 to 2018. Her research experience includes being an Associate Professor at the School of Food Science and Technology, Hebei Agricultural University from 2018 to the present and director of the Department of Food Science and Engineering, College of Food Science and Technology, Hebei Agricultural University from 2021 to present. Her research focuses on continued investigations into the research on the rapid non-destructive testing methods for agricultural product/food quality and safety based on optical principles; establishment of agricultural product/food quality and safety map characteristic information and research on practical detection technology; and the development of portable/online agricultural products/food real-time rapid detection equipment and control systems.
Prof. Teng Hui is a Food Science College Sichuan Agricultural University lecturer. His educational experience includes receiving a Bachelor's degree in Food Science and Engineering at the Nanjing Agricultural University from 2007 to 2011 and a Ph.D. in Food Science at the Nanjing Agricultural University from 2011 to 2016. His research experience includes being a Postdoctoral Fellow at the School of Food Science and Nutritional Engineering, China Agricultural University from 2016 to 2018 and Assistant Researcher at the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences from 2018 to 2022. He had the honor of receiving awards in 2019, the Shennong China Agricultural Science and Technology Award for Outstanding Innovation Team Award (Provincial and Ministerial Level) and the first prize of the Shennong China Agricultural Science and Technology Award (provincial and ministerial level) in 2021. He is engaged in the research on meat processing safety and nutritional control. Currently, he is in charge of three national-level projects, one provincial-level key project, and five corporate projects. The research mainly focuses on (1) creating 4R nutritious meat products with reduced salt, nitrate, fat, and harmful substances; (2) visual intelligent monitoring and evaluation of the key qualities of traditional meat products.
