Prof. Wang, Tianjin University of Science and Technology, China
Junping Wang is a distinguished professor at Tianjin University of Science and Technology, where he has been employed since 2003. Currently serving as the chief scientist for The National Key Research & Development Program of China, he leads the Tianjin innovation team and directs the Tianjin Engineering Centre of Food Safety Control and Technology. Professor Wang’s research primarily focuses on the mechanisms of traditional food resources for health, health food processing, food safety detection technologies, health diagnostic techniques, and food safety risk assessment and management.
Professional Profile:
SCOPUS
Suitability for the Best Researcher Award: Junping Wang
Biography Overview: Professor Junping Wang has been an esteemed professor at Tianjin University of Science & Technology since 2003. He currently serves as the chief scientist of the National Key Research & Development Program of China and leads several innovative research initiatives focused on food safety and health. His scientific research covers vital areas such as traditional food resources, health food processing, food safety detection technology, health diagnostics, and risk assessment in food safety.
🎓 Education
- Professor since 2003: Tianjin University of Science & Technology.
👨🏫 Work Experience
- Chief Scientist: National Key Research & Development Program of China.
- Leader: Tianjin Innovation Team.
- Director: Tianjin Engineering Centre of Food Safety Control and Technology.
Achievements
📚 Research Contributions
- Published 70+ scientific papers with citations ranking in the top 1% of ESI and high-frequency cited papers.
- Hosted 15 major projects, including:
- National Key Research & Development Program of China.
- National High-tech R&D Program (863 Program).
- National Key Technology Support Program.
🔬 Patents and Innovations
Awards and Honors
🏆 Awards
- Second Prize: National Science and Technology Progress Award.
- First Prize: Tianjin Science and Technology Progress Award.
- 8 additional awards recognizing contributions to food safety, health diagnostics, and risk management.
Publication Top Notes:
A novel electrochemiluminescence sensor based on Ni[sbnd]Co NCs@C3N QDs nanocomposites with poly-L-cysteine as co-reaction accelerator for ultrasensitive detection of vitamin K1
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
Rapid determination for tyrosine isomers in food based on N-acetyl-L-cysteine/Upconversion nanomaterials target-induced quench by chiral Electrochemiluminescence sensor
Long-term exposure to advanced lipid peroxidation end products impairs cognitive function through microbiota-gut-brain axis
A dual-mode immunochromatographic sensor with photothermal and surface-enhanced Raman scattering for sensitive detection of aflatoxin B1