Jinhong Wu received a Ph.D. degree in Food Science and Technology from Jiangnan University in 2008. Since 2012, she has been an Associate Professor at Shanghai Jiao Tong University. She is interested in: applied biotechnology; food science and technology and chemical combination theory; and the research and development of functional food factors, including the function of bioactive proteins or peptides, polysaccharides, functional plant factors, etc., through the study of structure–activity relationships and function mechanisms, providing the basis for functional food development and application theory guidance.