WANG Wenping, professor, graduated from South China University of Technology with a PhD in food science and engineering, has been engaged in basic theoretical and applied research in the field of food science for a long time. She is currently the editor-in-chief of China Brewing, a member of Beijing Science and Technology Expert Database, a review expert of the National Natural Science Foundation, and a member of the Brewing Professional Committee of the Chinese Society of Microbiology. She has undertaken and participated multi-projects such as the National key research and development plan, the National Natural Science Foundation and provincial and ministerial scientific research. She has published more than 60 papers in SCI, EI and core journals, and obtained a number of national invention patent authorization. Her research interests mainly focus on food biotechnology, microbial community structure, function and regulation of traditional Chinese fermented foods, application of prebiotics and probiotics in intestinal health, and extraction and application of bioactive compounds from natural products.

In addition to her research and teaching work, Dr. Wang is deeply involved in the academic publishing field. As the editor-in-chief of China Brewing, she is responsible for the development of the journal's strategic direction, the development of the editorial board, the establishment of the journal's purpose and policy, as well as the peer review process, the review of topic selection plans, and final review of difficult manuscripts to ensure the academic quality of the journal. She maintains a good relationship with editorial board members and the academic community, has a comprehensive understanding of the academic community, participated in and hosted a number of academic forums to promote the cooperation and exchange of experts and scholars in the field of brewing science.