Prof. Jingxue Wang is an Associate Professor at the
Department of Food Science and Engineering, Ocean University of China. She
completed her PhD studies in Food Science and Technology at the Ocean
University of China and was a Visiting Scholar in the Department of Food
Science at Clemson University. She has published more than 70 papers,
authorized 8 national invention patents, participated in the preparation of 3
textbooks, and serves as a Member of the Chinese Society for Microbiology. Her
research topics mainly include applied microbiology, such as bacteriophage and
bioluminescent bacteria.
Prof. Jingxue Wang is an Associate Professor at the
Department of Food Science and Engineering, Ocean University of China. She
completed her PhD studies in Food Science and Technology at the Ocean
University of China and was a Visiting Scholar in the Department of Food
Science at Clemson University. She has published more than 70 papers,
authorized 8 national invention patents, participated in the preparation of 3
textbooks, and serves as a Member of the Chinese Society for Microbiology. Her
research topics mainly include applied microbiology, such as bacteriophage and
bioluminescent bacteria.