Editor-in-Chief
ZHU Bei-wei, Academician of Chinese Academy of Engineering, Professor, Ph.D. supervisor, Director of National Marine Food Engineering Technology Research Center. She is also the convenor of the Food Science and Engineering Discipline Evaluation Group of the Academic Degrees Committee of the State Council, the vice Chairman of the Steering Committee for the Teaching of Food Science and Engineering in Higher Educational institutions of the Ministry of Education, the standing member of the ninth National Committee of China Association for Science and Technology, the vice chairman of the Chinese Institute of Food Science and Technology, and the vice chairman of the Chinese Nutrition Society.
She has long been committed to the basic theory and application research of aquatic products and agricultural products deep processing, and presided over more than 30 projects such as the national 973 Plan preliminary research project, the "Eleventh Five-Year" science and technology support plan, the "Twelfth Five-Year" 863 Plan project, the "Thirteenth Five-Year" key research and development plan special project, the major international cooperation project, the National Agricultural transfer Fund project, and the National Natural Science Foundation project. A series of innovative achievements have been made in the deep-processing technology of Marine food. As the first completed person, she won the second prize of National Technology Invention in 2005, the second prize of National Science and Technology Progress in 2010, the 2008 HeLiangHeLi Foundation Science and Technology Innovation Award, and the 2009 Dalian Science and Technology Merit Award. She has published 10 academic works, including Research on the Theory and Technology of Seafood Processing. She has published more than 200 academic papers and obtained more than 70 international and domestic authorized invention patents. She was elected an academician of the Chinese Academy of Engineering in 2013.
Producer
MENG Su-he, Professor level Senior engineer of Food Engineering. From 2010 to 2021, she served as the chairman of the Chinese Institute of Food Science and Technology. She is the honorary chairman of the Chinese Institute of Food Science and Technology.
Executive Editor-in-Chief
HUANG Shou-en, Doctor of Engineering. Since 1990, he has been an editor of Food and Machinery magazine. He is currently the executive editor of Food and Machinery magazine, the vice chairman of the Food Equipment and Intelligent Manufacturing Branch of the Chinese Institute of Food Science and Technology, and the vice chairman of the Hunan Institute of Food Science and Technology. He has published more than 70 editorial and food science papers, edited and participated in the compilation of six works such as "Packaging Technology Q&A", "Key Technologies and Typical Examples of Active Peptide and Protein Production" and "High-Efficiency Sweetener", and participated in the compilation of the "Thirteenth Five-Year" university textbooks "Advanced Technology of Food Engineering" and "the Science of Functional Foods".
He has been awarded the titles of "Excellent Young and Middle-aged Periodical Publishers in Hunan Province" by the Publicity Department of Hunan Provincial Party Committee, "Double Top Ten Periodical Editors in Hunan Province", "Silver Ox Award" by the China Editology Society of Science Periodicals, "Silver Ox Award" by the Hunan Publishing Association, and "Excellent Scientific and Technological Workers" in the Chinese Institute of Food Science and Technology.