Bo Wang is a full-time postdoctoral fellow at the School of Food Science and Engineering, Yangzhou University. He is mainly engaged in research on rapid screening technology for non-biological risk factors in food, screening and evaluation of active ingredients in functional foods, etc. He graduated with a master’s degree in animal product safety production and processing engineering from Yangzhou University in 2018, and with a doctorate in
veterinary medicine from Yangzhou University in 2022. From 2020 to 2021, he was a visiting scholar in the Department of Drug Metabolism and Pharmacokinetics at Korea University in South Korea. He presided over one Jiangsu Province Outstanding Postdoctoral Program project and one Jiangsu Province Graduate Research and Practice Innovation Program project (completed). He serves as a reviewer for international journals such as the Journal of Chromatography A, the Journal of Food Safety, Foods, and as a guest editor of Foods.
