HAIZHOU WU

Career

Dr. Haizhou Wu is a professor and Ph.D. supervisor at the College of Food Science and Technology, Huazhong Agricultural University, and also holds a concurrent position as a professor at the College of Animal Science and Veterinary Medicine. He is currently the section editor of the international journal Food and Humanity and an editorial board member of Food Chemistry. Additionally, he is a member of the Muscle Foods Division leadership group of the Institute of Food Technologists (IFT) in the United States.

He has studied and worked as a joint Ph.D., postdoctoral fellow, and researcher at the University of Wisconsin-Madison and Chalmers University of Technology. His main research focuses on the sustainable processing and utilization of animal-derived foods (meat and aquatic products), with a particular emphasis on systematic research on controlling oxidative losses and high-value utilization of by-products.

Dr. Wu recent research achievements have been included in the “Top 100 List” published by the Royal Swedish Academy of Engineering Sciences (IVA), and he has received numerous awards including the Young Scientist Award from the International Union of Food Science and Technology (IUFoST), the Young Lipid Scientist Award from the European Federation for the Science and Technology of Lipids (Euro Fed Lipid), and the Young Researcher Travel Award from the American Oil Chemists Society (AOCS).

His research results and awards have been reported by more than 200 media outlets, including the American Association for the Advancement of Science (AAAS), World Science Daily, Swedish Daily News, People Daily Overseas Edition, People Daily Online, China News Network, and ScienceNet.