Mingfu Wang, China

Shenzhen University, China

Editor-in-Chief, Journal of Functional Foods

Editor-in-Chief, eFood

Scientific editor, Food Frontiers

 

 

Dr. Mingfu Wang is a distinguished professor of Food Science at Institute of Advanced Study, Shenzhen University since 2021. Dr. Wang received his Ph.D. degree in Food Science from Rutgers University in 2000. Dr. Wang had worked as a faculty member in the Food and Nutritional Science Program of School of Biological Sciences, The University of Hong Kong for 16 years. Currently, he also has an honorary professorship at The University of Hong Kong and Jilin University. Dr. Wang has authored or co-authored over 260 SCI journal papers (google citation: 13380, H-index: 65). He serves as an editor/editorial board member for several international journals in food science area including Editor-in-Chief for Journal of Functional Foods by Elsevier. In the past over 40 Ph.D students and postdocs have been trained in his lab, including around 10 awardees of Chinese national/provincial-level talent programs. He was awarded AGFD Fellow Award by American Chemical Society (2018) for his outstanding contribution to the field of Agricultural and Food Chemistry and Most Investment Potential Award, Greater Bay Area High Value Patent Portfolio Contest (2019).