Min Wang is a professor at the College of Bioengineering and a vice director of the Tianjin University of Science and Technology. Currently, she is also a vice chairman of the Science and Technology Committee of China Condiment Association and a member of the China Fermentation Engineering Technology Working Committee. She won the China Patent Excellent Award, the Tianjin Science and Technology Progress Award, the Shanxi Provincial Science and Technology Progress Award, and the first prize of “Science and Technology Award of China Food Industry Association”. Her research areas include screening and improvement of industrial microbial strains with important food and pharmaceutical values; microbial cell catalytic reaction and process regulation; functional analysis and fermentation technology research of traditional fermented food production strains; and analysis of nutritional and health factors, evaluation of nutritional and health functions, and mechanism of action of fermented foods.