Prof. Jing Wang , College of Food Science and Engineering, Gansu Agricultural University , China
Jing Wang is a professor at the College of Food Science and Engineering, Gansu Agricultural University, China. She specializes in fermentation microbiology and its applications in food science. With a strong academic background, she has made substantial contributions to the development and application of fermentation microorganisms in food production. Jing has led numerous national and provincial research projects, published over 40 papers, and contributed to key innovations in yeast starter culture development and food safety monitoring. She mentors graduate students and actively collaborates with industry professionals and academic organizations to foster innovation. Her work continues to influence microbial diversity analysis, yeast resource development, and wine quality improvement.
Publication Profile:
Orcid
Strengths for the Award:
Professor Jing Wang is an exceptional candidate for the Best Researcher Award due to her significant contributions to the fields of microbial diversity, yeast resource development, and food safety monitoring. She has led high-impact research projects such as the development of specialty yeast strains for wine production and the commercialization of local microbial resources. With more than 40 publications, including 8 indexed in SCI journals, she has proven expertise in fermentation microbiology. Her ability to successfully mentor graduate students, with many achieving success in national innovation and entrepreneurship competitions, further highlights her commitment to academic excellence and the advancement of her field. Her leadership in several national and provincial research projects, along with her extensive consultancy work, underscores her high level of influence in both academic and industry circles.
Areas for Improvement:
While Professor Wang has an impressive track record, expanding her editorial presence could elevate her academic profile further. Taking on roles as an editor or reviewer for prestigious journals would allow her to contribute to shaping the direction of research in her field. Additionally, exploring more international collaborations could help broaden the scope and impact of her research, especially in the context of global food safety challenges.
Education:
Jing Wang holds a Master’s degree in Plant Pathology (2004) and a Ph.D. in Crop Protection (2012), both from Gansu Agricultural University. During her academic journey, she conducted significant research on microbial diversity and fermentation systems. She further expanded her expertise through a state-sponsored research fellowship at the Polytechnic University of Madrid, Spain, from 2017 to 2018. This international exposure allowed her to broaden her research scope and develop specialized skills in fermentation technology. Currently, Jing serves as a supervisor to both doctoral and master’s students, guiding them through innovative research projects in the field of food science, fermentation, and safety. Her academic journey showcases her dedication to advancing knowledge in her field.
Experience:
Jing Wang’s professional career is marked by significant academic and industry contributions. As a professor at Gansu Agricultural University, she has led multiple projects funded by national and provincial research programs, including the National Key R&D Program and the Gansu Provincial Natural Science Foundation. Her expertise spans the microbial diversity of fermentation systems, food safety monitoring, and the development of yeast-based products. In addition to her academic roles, Jing has also played a key part in consulting and mentoring within the industry. She holds several professional memberships, including her role as an expert at the Gansu Provincial Liaison Office for Traditional Chinese Medicine Standardization. Jing’s industry involvement ensures her research remains practical and applicable. Over the years, she has been actively involved in over 7 consultancy projects and has contributed to the publication of 5 books, reflecting her breadth of expertise and leadership in the field of food science.
Research Focus:
Jing Wang’s primary research focuses on the microbial diversity of fermentation systems and how microbial communities influence the quality of fermentation products. She investigates the development and application of high-quality yeast strains, particularly those with unique characteristics suitable for specific fermentation processes. Her research is integral to the production of specialty yeast preparations for wine and other food products. Another significant area of her work is food safety monitoring, where she has explored microbial contamination issues, such as Ochratoxin A in grape production. Jing’s studies on the use of microbial resources from the Helan Mountain Region and their commercialization have had a major impact on local industries. Her interdisciplinary approach brings together microbial ecology, biotechnology, and food science to improve both product quality and safety. As a result, her work plays a crucial role in advancing fermentation technology and ensuring the safety of fermented foods.
Publications Top Notes:
- “Development of Specialty Yeast Strains for Wine Production in the Hexi Corridor Region” 🍇
- “Microbial Diversity in Fermentation Systems: Implications for Food Safety” 🍞
- “Optimization of Yeast Starter Cultures for Improved Wine Quality” 🍷
- “β-Glucan Preparation from Wine Lees Using Enzyme Methods” 🍇
- “The Role of Yeast in the Fermentation of Traditional Gansu Wines” 🍶
- “Detection and Control of Ochratoxin A in Grape-Based Products” 🍇
- “Application of Lachancea thermotolerans in Ice Wine Fermentation” ❄️
- “Microbial Communities and Their Impact on Wine Flavor and Color” 🍇
- “Technological Advances in Wine Safety Monitoring in Gansu Province” 🍷
- “Development of High-Quality Yeast Strains for Food and Beverage Fermentation” 🧀
Conclusion:
Professor Jing Wang is an outstanding researcher whose work has had a lasting impact on the development of fermentation systems, food safety, and wine quality enhancement. Her dedication to advancing knowledge in food science, coupled with her leadership in several successful research projects, makes her a highly deserving candidate for the Best Researcher Award.