Prof. Shimin Wu, Dr. rer.nat. (2005) in Food Chemistry, University of Hannover, Germany.
Research interests in Prof. Wu’s group are food quality and safety based on modern food chemistry and food technology at molecular level, covering the spectrum from fundamental to applied research. Hid research firstly focuses on food lipids and aromas, especially on edible oils, frying, and natural volatile flavors. The second major concern is undesirable volatile compounds in foods, including their origin, determination, formation, migration, change and control. Dr. Wu has published 1 book, 46 papers, 11 patents, and 2 book chapters. His publications have been cited more than 1000 times. He is the DAAD scholarship holder (2003-2005), SMC Excellent Young Scholar (2008), commissioner of China National Technical Committee for Oils and Oil Seeds, and council member of China Association for Agricultural Products Preservation and Processing.