Dr. Ying Wang is an associate professor at the School of Food and Health, Beijing Technology and Business University. She graduated from Hubei University with her bachelor's degree in 2009 and received her doctorate from the University of Chinese Academy of Sciences in 2014. From 2014 to 2022, she worked at Ningbo University as a lecturer and then as an associate professor. From 2018 to 2019, she was a visiting scholar at the University of Bristol. Since June 2022, she has been a lecturer and an associate professor at Beijing Technology and Business University. Her main research areas include animal product processing and resource functionalization, mainly including high-value utilization of livestock and poultry bone and blood by-products, inorganic material-induced enzyme activation and catalysis, livestock protein molecular self-assembly, and research on the mechanism of gelation and flavor formation of meat products.