Zhongjiang Wang

Prof. Zhongjiang Wang is a senior researcher and author in the field of grain, lipid and plant protein engineering, specializing in plant oil and protein processing. With a background in food technology and nutritional biochemistry, Prof. Zhongjiag Wang has made notable contributions to advances in sustainable food production and plant-derived nutrition. Prof. Zhongjiang Wang has worked in both academia and industry and has deep insights into ensuring the safety of food and oil products, the development of bio-extraction technologies for plant oilseeds and the deep processing of plant proteins. Prof. Zhongjiang Wang has published research results in peer-reviewed journals, and their work focuses on the intersection of a demonstration system for the simultaneous production of plant oils and proteins by biological methods. Their expertise in plant oilseed biodissociation, emulsion breaking, biorefining and simultaneous protein extraction makes them leaders in the evolving field of plant protein processing.