Fruit and Vegetable Nutrition

Pro. Yang Shan, an academician of the Chinese Academy of Engineering, has been engaged in the storage, processing and comprehensive utilization of fruits and vegetables more than 40 years. His main research interests include fruit and vegetable storage and processing, comprehensive utilization of agricultural products, food quality safety and risk assessment, and food biotechnology. He is serving as the National "10,000 people plan" scientific and technological innovation leading talents; "Outstanding Scientific Research Talents" of the Ministry of Agriculture and Rural Affairs; the chief expert of the innovation team in key areas (Fruit and Vegetable Processing and Quality Safety) of the Ministry of Science and Technology; the director of the Fruit Processing (Standard) Professional Committee of the Agricultural Products Processing Technology Research and Development System of the Ministry of Agriculture and Rural Affairs; the director of National and Local Joint Engineering Laboratory for Comprehensive Utilization of Citrus Resources; the director of Agricultural Product Quality and Safety Risk Assessment Laboratory (Changsha); the director of Storage and Processing Sub-Technical Committee affiliated to National Fruit Standardization Committee (SAC/TC501/SC1).

Prof. Shenghua Ding has long been engaged in research on fruit and vegetable processing and the regulation of nutritional quality. He serves as Director of the Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, and Dean of the College of Food Science and Technology, Hunan Agricultural University. He was selected for the Young Top-Notch Talent Program of the National High-Level Talent Special Support Plan and is a recipient of the 13th Hunan Provincial Youth Science and Technology Award. He also serves as an expert on the general drafting team for the “15th Five-Year Plan” Agricultural Science and Technology Development Strategy, as well as a member and liaison of the expert group on scientific and technological innovation in “Agricultural Product Processing, Storage and Transportation.” In addition, he is Executive Director of the Hunan Dongting Laboratory and a Young and Middle-Aged Outstanding Expert under the Hunan Provincial Science and Technology Talent Support Program.

Prof. Jiajing Guo focuses on the green processing of fruits and vegetables, functional bioactivities and their health mechanisms, as well as the comprehensive utilization of processing by-products. She has been selected as a Huxiang Young Talent of Hunan Province and a Young Talent of the Hunan Academy of Agricultural Sciences. She currently serves as Deputy Director of the Editorial Office of Agricultural Products Processing and Storage, a Member of the Agricultural Product Storage and Processing Branch of the Chinese Association of Agricultural Science Societies, and a Council Member of the Hunan Society of Food Science and Technology.

Prof. Gaoyang Li has long been dedicated to research on the processing, quality, and safety of fruits, vegetables, grains, and oils. He is National Outstanding Science and Technology Worker, expert with special government allowance from the State Council. He serves as Vice President of the Hunan Academy of Agricultural Sciences, the Deputy Director of the National Local Joint Engineering Laboratory for Citrus Comprehensive Utilization; President of Hunan Canned Food Industry Association; Vice Chairman of the Hunan Food Science and Technology Society; Member of the Storage and Processing Technical Committee of the National Fruit Standardization Technical Committee; Member of the Fruit Processing Professional Committee of the Ministry of Agriculture and Rural Affairs; and Chief Expert of the Hunan Provincial Fruit Industry Technology System.