Prof. Ting Fang received her bachelor’s and PhD from Fujian Agriculture and Forestry University in 2003 and 2008. She was a visiting scholar at Eastern Regional Research Center of the U.S. Department of Agriculture, from 2011 to 2012 and 2018 to 2019. She is a professor at the School of Food Science, Fujian Agriculture and Forestry University. Prof. Fang is the director of the National Vegetable Processing Research and Development Center of the Ministry of Agriculture and Rural Affairs of China, the vice president of the Fujian Green Food Society, and the director of the Fujian Food Science and Technology Society. She has obtained 24 national invention patents. Her research directions are new technologies and equipment for agricultural product processing, food microbiological safety and risk assessment, and non-thermal processing technology and equipment.
