**Bengang Wu**

Bengang Wu, an associate professor, is now working in the School of Food Science and Biological Engineering of Jiangsu University, and is mainly engaged in the value-added processing of food and agricultural products, research on new technologies and their mechanisms, and the development of related equipment; the technologies involved are infrared technology (dry-blanching, drying, deinsectization, sterilization, etc.), ultrasonic technology (cleaning, thawing, proteolytic enzymolysis, active ingredient extraction, etc.), and drying technologies (infrared, microwave, hot air, spray, freeze-drying, etc.). He has published more than 40 papers in domestic and international journals, and his main publications include those in *Food Chemistry*, *Food Research International*, *LWT*, *Journal of Food Engineering*, etc.
