Wenping Wu
Senior RD Director China

Dr. Wenping Wu is currently the Chief Scientist at Novonesis. He earned his Ph.D. in Biology with a focus on Microbiology from the University of London in 1997. Following his graduation, he joined Novozymes, the world's largest leader in industrial enzymes and microbial innovation. Over the years, he has held various positions at Novozymes' research centers in China and Denmark, including Senior Scientist, Scientific Director, Director, and Senior Director. His work has centered on the development and application of microbial technology and new enzymes across numerous industries. Dr. Wu has applied for nearly 20 patents on new enzyme inventions, some of which have been translated into new products and applied in various industrial fields. He has authored three monographs on mycology and enzymology and published over 60 academic papers. Additionally, he has held or currently holds positions as a board member and academic committee member in several academic institutions and organizations.

Event Introduction
 · 06/25 (Day 1)
FBIF iFood Show · Foodtalks
IPIA Day-Future Food Innovation under the Big Food Perspective
Biotechnology Enabling Sustainable Development in the Food and Nutritional Health Industry

The "Big Food Concept" starts from the perspective of better meeting the people's needs for a better life, elaborating on the concerns for future food and sustainable development. Food and nutritional health, as a part of sustainable development, have attracted extensive attention from society and the public. Leveraging biotechnology to innovate in protein, such as in the fields of plant-based protein, microbial fermentation protein, and cell-cultured protein, empowers breakthroughs in the future of food and nutritional health. At the same time, establishing a new model of sustainable food manufacturing continuously breaks through in the fields of low-carbon environmental protection, food safety, and sustainable development, paving the way for the development of new types of food in the future. While better meeting people's increasingly diverse, refined, nutritious, and ecological food needs, it leads a new transformation in the field of food and nutritional health.

Link to agenda