Yongkun Ma received his Bachelor’s degree in Food Processing from Shanghai Ocean University in 1986, his Master’s degree in Agricultural Products Processing and Storage from Northwest Agricultural University in 1999, and his Ph.D. in Agricultural Products Processing and Storage from China Agricultural University in 2005. Currently, he is a Professor at Jiangsu University. His research interests include: fermentation engineering in fruit wine, fruit vinegar and enzymes; extraction, analysis and evaluation of functional components of fruits and vegetables; probiotics fermentation engineering in the food industry; food flavor chemistry and its application; food high-pressure processing technology (HPP).
