Xichang WangProf. Xichang Wang, Ph. D., is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality &Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including "863", "948", NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention. Read More Read Less