Jihong Wu, Ph.D, associate professor of Beijing Technology and Business University (BTBU), is mainly engaged in the research on flavor chemistry and functional factors (polysaccharides, polypeptides, etc.) of Baijiu and Huangjiu. She has directed one project funded by the National Natural Science Foundation of China and published eleven SCI papers as the first and/or corresponding author. In addition, she has won the first rank scientific and technological innovation award of the Chinese Institute of Food Science and Technology (CIFST).