Prof. Dr. Xueying Mao is a Professor at the College of Food Science and Nutritional Engineering, China Agricultural University. She completed her PhD studies at the China Agricultural University, and has been awarded the Second Prize of National Scientific and Technological Progress, and Provincial- and Ministerial-Level Science and Technology Awards. She has published over 90 papers in domestic and international journals, including over 70 papers as the first author or corresponding author in SCI and EI journals, and serves as an Expert Member of the International Dairy Federation IDF Dairy Science and Technology Working Committee, and Director of the China Livestock Products Research Association. Her research topics mainly include R&D and Application of Key Technologies for Processing Dairy Products and Specialty and Functional Milk Ingredients.
Ganen Wang is a graduate student at China Agricultural University and engaged in function foods and dairy processing.
