**Hong Wu**

Hong Wu, Ph.D., is Professor at School of Food Science and Engineering, South China University of Technology, China. She received a PhD in Biochemical Engineering from South China University of Technology in 2004. From May 2007 to July 2007, she carried out a collaborative research in Warwick University, UK; and she worked as a visiting scientist in Rensselaer Polytechnic Institute, USA from May 2010 to May 2011. Presently, her research focuses on the stabilization of functional compounds by various novel technologies and their application; screening, efficacy evaluation and application of new probiotics; and biosynthesis of structured lipids and their properties and bioactivities evaluation. She has published more than 150 papers and is currently Editorial Board member of Foods (MDPI).
