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College of Medicine and Forensics, Hebei Medical University, China
Prof. Dr. Bin Cong received his B.A. from Medical Department of Hebei Medical College in 1982, his M.S. in Forensic Medicine from Xi'an Medical University in 1989, and his Ph. D. in Pathophysiology from Hebei Medical University in 1998. He went to Japan to be a Visiting Scholar in the Department of Forensic Medicine at the Faculty of Medicine of Shinshu University in 1994. Prof. Cong was elected as an Academician of the Chinese Academy of Engineering in 2011. He currently serves as the Dean of the College of Medicine and Forensics at Hebei Medical University.
He is a member of Life Sciences Subcommittee of the National Ethics Committee for Science and Technology. He also serves as an Editor-in-Chief of Gut Microbiota and Integrative Wellness, Editor-in-Chief of Food Science and Human Wellness, and Editor-in-Chief of Food & Medicine Homology. Prof. Cong is an expert in forensic medicine. He was the first in China to conduct research on human genomic DNA polymorphism and its forensic applications, achieving breakthrough results and solving many global challenges in the field. In addition, he established a branch discipline of forensic law.
His research interests include pathophysiology, pathogenic biology, and forensic medicine. He has published more than 160 papers in journals indexed by SCI, including Acta Pharmacologica Sinica and Acta Pharmaceutica Sinica B.
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, China
Prof. Xiaojiang Hao graduated from the Department of Chemistry, Guizhou University in 1976, and obtained his Master’s degree of Science from Kunming Institute of Botany (KIB), Chinese Academy of Sciences (CAS) in 1985 and Ph.D. degree in Pharmacy from the Institute for Chemical Research, Kyoto University in 1990. In 1991, he returned to KIB, CAS as an associate professor, and served as Chair of the Department of Phytochemistry. In 1994, he was promoted to a full professor at the current institute. He served as the Deputy Director of KIB and Director of Open Laboratory of Phytochemistry from 1995 to 1997, and Director of KIB from 1997 to 2005.
He was awarded Outstanding Young Talent from the National Natural Science Foundation of China in 1995, the First Prize for Natural Sciences in Yunnan Province for three times (2003, 2009, and 2013), and the Science and Technology Innovation Award of the Ho Leung Ho Lee Foundation in 2017. In 2019, he was elected as an Academician of the Chinese Academy of Sciences. Prof. Hao is currently a professor of the State Key Laboratory of Phytochemistry and Plant Resources in West China, KIB, CAS. His research interests include the area of plant resources, phytochemistry, and chemical biology of plant natural products.
The New Zealand Institute of Food Science and Technology, New Zealand
Prof. Dr. Dongxiao Sun-Waterhouse received her Ph.D. in Food Science from The University of Auckland, New Zealand. She is a Fellow of the International Academy of Food Science and Technology (FIAFoST), Fellow of the New Zealand Institute of Food Science and Technology (FNZIFST), and Fellow of the Royal Society of Chemistry (FRSC). She is the Honorary Director of China’s National R&D Center for Edible Fungus Processing Technology, and a Chair Professor/Distinguished Professor of South China University of Technology, Shandong Agricultural University, and Henan University.
She is the Chair of the Functional/Wellness Foods & Nutrition Working Group of the International Commission of Agricultural and Biosystems Engineering. She is a Senior Editor of Food Chemistry (Q1), Senior Editor of Food Science and Human Wellness (Q1), Editor-in-Chief of Food Chemistry Advances, Scientific Editor of Journal of Future Foods (Q1), Scientific Editor of Food Science of Animal Products, and Co-Editor-in-Chief of Food & Medicine Homology.
She has experience in not only on-farm research to improve the properties of foods like fruits, vegetables, grains or raw milk, but also post-farm studies on food processing and development. Areas of expertise include functional/wellness foods and personalized diets for optimizing human physical, mental and emotional wellness as well as body functional performance. In 2016, she received an award for outstanding contribution by the International Commission of Agricultural and Biosystems Engineering in Denmark. In 2018, she received the 2018 NZIFST “Leadership in the Food Industry” Award in New Zealand. In 2020, 2021, 2022 and 2023, she was named in the Stanford University's list of Top 2% scientists in the world.
Wenyi Kang
National R&D Center for Edible Fungus Processing Technology, China
Prof. Dr. Wenyi Kang received his B.A. from Nanjing Agriculture University in 1994, his M.S. from Nanjing Agriculture University in 1999, and his Ph. D. in botany from Kunming Institute of Botany, Chinese Academy of Sciences in 2003, and then researched in Peking University as Post-doctor from 2003 to 2005. He became a faculty member of the Pharmacy College of Henan University in 2005, and was promoted to associate professor in 2006. His research field is the biological effect of food and medicine homology.
He already obtains 40 projects including National Key R&D Program of China, National Natural Science Foundation, Department of Key Research Projects in Henan Province and Key R&D Program. Participated in the formulation of 9 national standards. More than 400 research papers have been published in esteemed international journals including Carbohydrate Polymers, International Journal of Biological Macromolecules and Food Chemistry.
He Huang, Nanjing Normal University, China
Geoffrey I. N. Waterhouse, The University of Auckland, New Zealand
Chi-tang Ho, Rutgers University, USA
Giovanna Bermano, Robert Gordon University, UK
Klaus W. Lange, University of Regensburg, Germany
Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Zhenyu Chen, The Chinese University of Hong Kong, China
Yu Zhang, Kunming Institute of Botany, Chinese Academy of Sciences, China
Jianjun Chen, Henan Academy of Sciences, China
Minhui Li, Baotou Medical College, China
Guoxun Chen, The University of Tennessee, USA
Shiming Li, Rutgers, the State University of New Jersy, USA
Dongmin Liu, Virginia Polytechnic Institute and State University, USA
Junhua Zhang, Tianjin University of Traditional Chinese Medicine, China
Liang Feng, China Pharmaceutical University, China
Zhaojun Wei, North Minzu University, China
Mosaad Attia Abdel-Wahhab, National Research Centre, Egypt
Jike Lu, Zhengzhou University, China
Guiju Sun, Southeast University, China
Chenyang Lu, Ningbo University, China
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