Dr. Qin Wang received a B.Sc. degree in Food Engineering from Shanghai Fisheries University in 1991, an M.Sc. degree in Marine Food Science from Nagasaki University in 1998, and a Ph.D. degree in Marine Science from Nagasaki University in 2001. She was a Postdoctoral Fellow at Xiamen University from 2002 to 2004. Since 2006, she has been an Associate Professor in the School of Life Sciences at Xiamen University. Her research interests mainly focus on: (1) the screening of inhibitors of tyrosinase (the key enzyme of melanin formation), the mechanism of inhibiting the enzyme, and the regulation mechanism of melanin formation and its application in whitening cosmetics and fruit and vegetable preservation; and (2) the effects of prenatal tea polyphenol (EGCG) supplementation on the health of adult mice.