Prof. Zhihua Wu, Ph.D., is a second-level professor and doctoral supervisor. He received his Ph.D. from Shanghai Jiaotong University in 2006 and is a core member of the Food Allergy Innovation Team of the Ministry of Science and Technology. He is currently a permanent member of the State Key Laboratory of Food Science and Technology of Nanchang University. He is a registered nutritionist with the Chinese Nutrition Society and a member of the Allergy Medicine Professional Committee of the Chinese Association of Research Hospitals. He was previously a visiting scholar at the Karolinska Institute in Sweden and at Wayne State University in the United States. His research focuses on food science, exploring the effects of food processing on food safety and flavor. He has presided over a number of national and provincial scientific research projects, including the National Natural Science Foundation, a task of the National Key Research and Development Program of China. He has published more than 80 academic papers, including more than 60 included in SCI/EI, and has been granted more than 30 invention patents. He won three second-prize science and technology awards from Jiangxi Province, a first prize from the Chinese Society of Food Science and a second prize from the Ministry of Agriculture.
Prof. Hongbing Chen, Ph.D., is a doctoral supervisor, second-level professor, head of the “Food Safety Testing and Control” direction of the National Key Laboratory of Food Science and Resource Mining, head of the “Food Safety and Nutrition Transformation Engineering” direction of the Food Science, Technology and Health Discipline Zone, and director of the Jiangxi Provincial Key Laboratory of Food Allergy. He is a consulting expert with the FAO/WHO Joint Expert Meeting on Food Allergen Risk Assessment, a standing director of the China Animal Products Processing Research Association, a standing member of the Allergy Medicine Professional Committee of the Chinese Association of Research Hospitals, and the secretary-general of the Jiangxi Food Science and Technology Society. He was a guest researcher at Okayama University in Japan, a visiting scholar at Wageningen University in the Netherlands, and a senior research scholar at the University of Georgia in the United States. He specializes in food allergy research and has carried out systematic work in the applied basic areas of the structure and function of food allergens and celiac disease, achieving original results.
