Prof. Dr. Jing Wang is a Professor and Doctoral Supervisor at
the School of Food Science and Technology, Beijing Technology and Business
University. She received her BS in Food Engineering (1997), her MCs in Food
Science and Engineering (2000) from Henan University of Technology and her PhD
in Food Science and Engineering from Jiangnan University (2003). From March
2004 to March 2005, she was a Visiting Scholar at Clemson University, USA. The
courses she mainly teaches include Biochemistry, Principles of Food Science, Advanced
Carbohydrate Chemistry, and Progress in Carbohydrate Research. Her main
research areas include the application of biotechnology in the food industry,
functional foods, deep processing and comprehensive utilization of agricultural
and sideline products, extraction of effective components of biological
resources and their biological activity research, carbohydrate biotechnology
processing, and food nutrition.
Prof. Dr. Baoguo Sun is a Professor and Doctoral Supervisor
at the School of Food Science and Technology, Beijing Technology and Business
University. He also serves as Vice President of the Chinese Society of Food
Science and Technology. He received his PhD from Tsinghua University (2003). He
studied Administration at the University of Maryland in the United States from
June to October 2000 and Education Management at the University of Minnesota in
the United States from August to September 2004. He is mainly engaged in
research in applied chemistry, food science, flavor, and liquor chemistry. He
constructed a molecular structural unit model of meat-flavored
sulfur-containing compounds and successfully developed a series of important
meat-flavored food flavor manufacturing technologies.
