Yue Wu is an associate professor at the College of Food Science & Technology, Nanjing Agricultural University. She completed her bachelor’s and master’s in food science and engineering at Nanjing Agricultural University in 2016 and 2019, respectively, and earned her Ph.D. in chemistry at The University of Melbourne, Australia, in 2023. Afterward, she joined Nanjing Agricultural University. She is mainly engaged in the modification and process simulation of plant proteins by low-frequency and high-frequency ultrasonic cavitation.
Zhi Gang Chen holds a master’s in food science from Nanjing
Agricultural University and a Ph.D. in chemical and biological engineering from
South China University of Technology and is currently a professor at the College
of Food Science & Technology, Nanjing Agricultural University. He also
completed his postdoctoral research at Nanjing University from 2009 to 2010 and
was a visiting scholar at Manchester University from 2011 to 2012. He was
awarded the title of young and middle-aged academic leader of the "Green and
Blue Project" in Jiangsu Province and the post-scientist of the Modern
Agricultural Industrial Technology System in Jiangsu Province. His main
research areas include nutritional and healthy cereal processing and high-value
utilization; food nutrition and functional factor utilization; and wet,
ready-to-eat food processing and preservation.
