Prof. Dr. Jing Wang is a Professor and Doctoral Supervisor at the School of Food Science and Technology, Beijing Technology and Business University. She received her BS in Food Engineering (1997), her MCs in Food Science and Engineering (2000) from Henan University of Technology and her PhD in Food Science and Engineering from Jiangnan University (2003). From March 2004 to March 2005, she was a Visiting Scholar at Clemson University, USA. The courses she mainly teaches include Biochemistry, Principles of Food Science, Advanced Carbohydrate Chemistry, and Progress in Carbohydrate Research. Her main research areas include the application of biotechnology in the food industry, functional foods, deep processing and comprehensive utilization of agricultural and sideline products, extraction of effective components of biological resources and their biological activity research, carbohydrate biotechnology processing, and food nutrition.