Shuo Wang | Food nutrition | Best Researcher Award

Dr. Shuo Wang | Food nutrition | Best Researcher Award 

Associate Professor at Yangzhou University, China

Dr. Shuo Wang is an Associate Professor at Yangzhou University, specializing in food science and engineering. With a Ph.D. from Akita Prefectural University, Japan, he leads multiple research projects focused on food safety, fermentation, and chemical analysis in food processing. His work has been widely published in leading journals, and he holds several patents.

Publications Profile

Orcid

πŸŽ“ Education Details

  • Ph.D. in Food Science, Akita Prefectural University, Japan
  • Current Position: Associate Professor, Yangzhou University

πŸ‘©β€πŸ”¬ Professional Experience

  • Lead researcher on projects funded by the National Natural Science Foundation (NSFC) and Jiangsu Basic Science Project
  • Expertise in fermented food processes, rapid fermentation modeling, and food contaminant analysis
  • Over 40 research papers published in high-impact journals
  • Industry collaboration on high-immunoactive polysaccharide development

🌱 Research Interests

  • Fermented Food Science: Enhancing flavor and efficiency in soy sauce production
  • Food Safety & Chemical Contaminants: Detection of polycyclic aromatic hydrocarbons (PAHs) in fried and grilled foods
  • Functional Food Ingredients: Development of bioactive polysaccharides from Cordyceps

πŸ† Awards and Honors

  • Multiple patents filed in food science innovations
  • Published in top-tier journals such as Food Bioscience, LWT, and Journal of Cereal Science
  • Recognized contributor to food safety advancements through research in high-risk chemical contaminants

πŸ” Conclusion

Dr. Wang’s contributions to food science span across fermentation optimization, food safety innovations, and functional ingredient development. His research has significantly impacted food safety regulations and industry practices, positioning him as a leader in the field. With a strong academic presence, impactful publications, and patented innovations, he continues to drive advancements in food science and technology.

Publications πŸ“š

πŸ“„ Advancements and Future Perspectives in the Study of Oligosaccharides Derived from Edible-Medicinal Mushrooms
πŸ“• Food Bioscience, πŸ—“οΈ 2024-10 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2024.104874
πŸ‘₯ Contributors: Shuo Wang, Jiajie Qi, Xiaoming Cai, Weijie Wu, Zhuo A. Wang, Siming Jiao, Caihong Dong, Yi Li, Zhenquan Yang


🍡 Addition of Lactic Acid Bacteria Modulates Microbial Community and Promotes the Flavor Profiles of Kombucha
πŸ“• Food Bioscience, πŸ—“οΈ 2024-08 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2024.104340
πŸ‘₯ Contributors: Shuo Wang, Chuanwei Li, Qiangshen Xu, Ying Wang, Shuai Wang, Yongping Zou, Zhenquan Yang, Lei Yuan


🍢 Changes on Physiochemical Properties and Volatile Compounds of Chinese Kombucha During Fermentation
πŸ“• Food Bioscience, πŸ—“οΈ 2023-10 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.fbio.2023.103029
πŸ‘₯ Contributors: Shuo Wang, Chuanwei Li, Ying Wang, Shuai Wang, Yongping Zou, Ziang Sun, Lei Yuan


🍺 Effects of Crystal Malts as Adjunct on the Quality of Craft Beers
πŸ“• Journal of Food Processing and Preservation, πŸ—“οΈ 2022-07 | πŸ“ Journal article
πŸ”— DOI: 10.1111/jfpp.16684
πŸ‘₯ Contributors: Shuo Wang, Chuanyan Zhao, Yirong Wang, Chuanwei Li, Ziang Sun, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang


🌾 Studies on the Volatile Composition in Crystal Malts by Using HS-SPME–GC-MS
πŸ“• Journal of Cereal Science, πŸ—“οΈ 2022-05 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.jcs.2022.103464
πŸ‘₯ Contributors: Shuo Wang, Yirong Wang, Chuanyan Zhao, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang


🍳 Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil During Frying
πŸ“• Analytical Letters, πŸ—“οΈ 2021-12-12 | πŸ“ Journal article
πŸ”— DOI: 10.1080/00032719.2021.1893328
πŸ‘₯ Contributors: Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang


🫘 Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
πŸ“• Analytical Letters, πŸ—“οΈ 2021-09-22 | πŸ“ Journal article
πŸ”— DOI: 10.1080/00032719.2020.1858092
πŸ‘₯ Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen


🫘 Effect of Volatile Compounds on the Quality of Miso (Traditional Japanese Fermented Soybean Paste)
πŸ“• LWT, πŸ—“οΈ 2021-03 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.lwt.2020.110573
πŸ‘₯ Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen


🍢 Rapid Detection of Quality of Japanese Fermented Soy Sauce Using Near-Infrared Spectroscopy
πŸ“• Analytical Methods, πŸ—“οΈ 2020 | πŸ“ Journal article
πŸ”— DOI: 10.1039/D0AY00521E
πŸ‘₯ Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen


🍢 Effect of Volatile Compounds on the Quality of Japanese Fermented Soy Sauce
πŸ“• LWT, πŸ—“οΈ 2019-08 | πŸ“ Journal article
πŸ”— DOI: 10.1016/j.lwt.2019.05.050
πŸ‘₯ Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen