Dr. Wenping Wang

Editor-in-Chief

　　Dr. Wenping Wang is a professor of food biotechnology and fermentation engineering at Beijing Academy of Food Sciences, she obtained her PhD degree in Food Science and Engineering at South China University of Technology (China).
　　Dr. Wenping Wang has long being engaged in the basic theory and application research of food science field. She hosted and participated in the National Key Research and Development Program of China, the National Natural Science Foundation, and other provincial and ministerial research projects. She has published over 50 articles in refereed journals in food science and academic publishing and obtained several national invention patent licenses. Her research focused on microbial community structure, function and regulation of traditional Chinese fermented food, the application of prebiotics and probiotics to the field of gut health, with a special interest on bioactive compounds from nature product.
　　Dr. Wenping Wang plays the leading role in planning the publishing policy of China Brewing, she is responsible for editorial board development, formulating the purpose and policy of the journal, reviewing difficult manuscripts and making final manuscript decisions, scheduling subsystems for manuscript publication, planning and organizing academic conferences, etc. She maintains good relationships with the Editorial Board Members and the wider scientific community. She has a thorough knowledge of the scientific community and has organized/chaired over 40 international/national food science conferences.
　　Dr. Wenping Wang is a member of the Beijing Science and Technology Expert Database, an evaluation expert of the National Natural Science Foundation, and a member of the Professional Committee of Brewing Branch, of the Chinese Society for Microbiology.