Based on Shanghai Jiao Tong University’s multidisciplinary platform, Dr. Wang focuses on the food flavor perception and human health. She has published 35 SCI/EI papers as first/corresponding author in journals (including 6 papers with IF >10, 2 cover papers and 2 highly cited papers). At the same time, she successfully applied 5 patents. She has held more than 10 research projects, including the National Natural Science Foundation (Youth and General Programs). The honors included Shanghai Super Postdoctoral Fellow, First Prize for Scientific and Technological Progress, China General Chamber of Commerce (2/10), First Prize for Technological Invention, Shanghai Academy of Agricultural Sciences (6/10). She is Food Flavor Committee Member of Chinese Food Science and Technology, Deputy Director of Shanghai Food Youth Working Committee. She is an associate editor in Journal of Future Foods, also a guest editor/editorial board/ youth editorial board in Food Chemistry, Food Science and Human Wellness, Science and Technology of Food Industry, Food & Medicine Homology and Food Research& Development.