报告人：Dr. Jianping Wu
Dr. Wu is a Professor at the Department of Agricultural, Food and Nutritional Science of University of Alberta. His research focuses on bioactive peptides, egg science and technology, and protein-based materials. He has published over 180 peer-reviewed papers at international journals, 15 invited book chapters, 1 edited book (sole editor), over 170 scientific presentations and ~80 no-scientific presentations, and 10 patents/applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12), a Member of Cardiovascular Research Center of the Faculty of Medicine and Dentistry at the University of Alberta (since 2010), Chair of IFT Nutraceutical & Functional Foods Division (2019-2020), Chair of Protein and Co-Products Division of American Oil Chemist Society (2016-2018), Chair/co-chair of the Banff Egg Forum (2012, 2014, 2016, 2018) and the International Symposium on Bioactive Peptides (2017, 2019).