Professor Min Wang

Wang Min, Ph.D., is a professor and doctoral supervisor, serving as the Vice President of Tianjin University of Science and Technology. She is an expert receiving special allowance from the State Council. Currently, she holds several key positions, including Vice Chair of the Science and Technology Work Committee of the China Condiment Association, Vice Chair of the National Technical Committee for Standardization of Condiments, Council Member of the Third Board of Directors of the China Biotech Fermentation Industry Association, and Member of the Fermentation Engineering Technology Work Committee, Vice Chair of the Microbial Breeding and Application Branch of the China Biotech Fermentation Industry Association.

Her research focuses on microbial resource exploration, construction of cell factories and microbial communities, microbial fermentation technology and precise process control, as well as the nutrition and health aspects of fermented foods. Over the past five years, she has led more than 10 national-level research projects, including those under the National Key R&D Program and the National Natural Science Foundation of China. She has published over 200 papers in internationally renowned journals, and has applied for/been granted more than 100 patents. Many of her research achievements have been successfully industrialized, delivering significant economic and social benefits. She has received numerous awards, including two first prizes and four second prizes for the Tianjin Science and Technology Progress Award, two China Excellent Patent Awards, one first prize for Science and Technology from the China National Food Industry Association, and the Tianjin Award for Outstanding Contributions to Industry-Academia-Research Cooperation.