Prof. Liang Wang is the Associate Professor at the School of Life Science and Technology, Xinjiang University. He completed his PhD studies in the Grain and Oil Engineering Program at Jiangnan University, and has been awarded Second and Third Prizes of Provincial and Ministerial Scientific and Technological Progress Awards. He has published more than 60 papers, and presided over more than twenty scientific research projects. His main research interests include food physical properties, food enzymology, food engineering, agricultural products processing and storage research.