Editor-in-Chief  Prof. Dr. Beiwei Zhu

Fellow of Chinese Academy of Engineering

Senior scientist in food engineering

Research Topics

Focusing on the development of agriculture products and ocean food processing. A special focus is on the application of developed aquatic food processing technology which includes storage technics optimization and advancing freeze-drying technics for sea food. She aims o promote food industry innovation.

Curriculum Vitae

Since 2021  Editor-in-chief of Journal of Food & Machinery.

Since 2013 Fellow of Chinese Academy of Engineering; Director of National Engineering Research Center of Seadfood.

Since 2007  Dean of School of Food Science and Technology, Dalian Polytechnic University, China;

2001—2004  PhD studies of in biological resources at University of Okayama.

1983—1986  Teaching assistant, University of Dalian Polytechnic University, China.

1978—1982  Bachelor studies of sugar engineering at University of Dalian Polytechnic University, China.

Producer  Prof. Su-he MENG

She is a noteable professor and senior engineer in food technology field. She was scientist of Tianjin Food Research Institute, director of Tianjin Food Association, president of Chinese Insititute of Food Science and Technology (from 2011 to 2021). Currently she is honored president of Chinese Insititute of Food Science and Technology.

Executive Editor-in-Chief  Associate Prof. Shou’en Huang

Prof. Huang is Professor of Food Processing technology at Changsha University of Science & Technology, China. He obtained his PhD in Food Science from Central South University of Forestry and Technology, China. Since 1990 he has been working as editor for Food & Machinery Journal. Currently he is executive editor-in-chief of Food & Machinery journal, director of Chinese Institute of Food Science and Technology as well as standing director of Hunan Province Editology Society of Science Periodicals. He has over 30 years’ research experience in food science, food packaging and food processing areas and contributed to around 80 scientific papers and 8 co-edited books, e.g. The Science of Functional Foods; Advanced Engineering for Food Industry.