Prof. Zhihua Wu, Ph.D., is a second-level professor and doctoral supervisor. He received his Ph.D. from Shanghai Jiaotong University in 2006 and is a core member of the Food Allergy Innovation Team of the Ministry of Science and Technology. He is currently a permanent member of the State Key Laboratory of Food Science and Technology of Nanchang University. He is a registered nutritionist with the Chinese Nutrition Society and a member of the Allergy Medicine Professional Committee of the Chinese Association of Research Hospitals. He was previously a visiting scholar at the Karolinska Institute in Sweden and at Wayne State University in the United States. His research focuses on food science, exploring the effects of food processing on food safety and flavor. He has presided over a number of national and provincial scientific research projects, including the National Natural Science Foundation, a task of the National Key Research and Development Program of China. He has published more than 80 academic papers, including more than 60 included in SCI/EI, and has been granted more than 30 invention patents. He won three second-prize science and technology awards from Jiangxi Province, a first prize from the Chinese Society of Food Science and a second prize from the Ministry of Agriculture.