Dr. GUAN Wenqiang is a full Professor of College of Biotechnology and Food Science, Tianjin University of Commerce, China. He received his B.S. and M.S. degrees in food science in 1997 and 2000, respectively, at Henan Institute of Science and Technology, Northwest Agriculture and Forestry University of China, and Ph.D. degree in chemical technology in 2006 at Tianjin University of China. As visiting scientist, he had worked with Eastern Regional Research Center, Agricultural Research Service, USDA in 2009 and 2012, with Guelph Food Research Center, AAFC, Canada in 2014, and with UC Davis, USA in 2016. He also worked with National Engineering and Technology Research Center for Postharvest Biology and Technology of China for 11 years and with Institute of Food Science and Technology CAAS for about 1 year. He is specialized in developing novel technologies and facilities to enhance nutritional quality and microbial safety of fresh agricultural products while maintaining product quality by physical treatment (Precise temperature, electric and magnetic field, ultraviolet light and active packaging). His research has been funded by many national, provincial and corporate programs. He has published more than 220 peer review articles (in Chinese and English) and book chapters as well as 12 books (in Chinese). He is editorial board members of Food Chemistry, Journal of future foods, Journal of Nuclear Agricultural Sciences, and youth editorial board members of Chinese Journal of Food