Dr. Xueyong Wang
Director of International New Resource Center of Chinese Medicine, Beijing University of Chinese Medicine
Comyong Nutritional

Xueyong Wang, MD, post doctoral tutor. He works in the international new resource center of traditional Chinese medicine of Beijing University of traditional Chinese medicine.

He is currently the vice chairman of the Chinese medicine identification branch of the Chinese Association of traditional Chinese medicine and the executive director of the ethnic medicine resources branch of the Chinese Ethnic Medicine Association; He was employed as an expert in the evaluation of scientific research projects such as the National Natural Science Foundation of China.

He has presided over more than 20 national, provincial and ministerial scientific research projects; He has published more than 100 academic papers in national core journals and international authoritative journals such as food chemistry and pharmaceutical research (the research results have been cited in the list of international famous magazines progress in lipid research); He has written more than 10 academic works such as molecular pharmacology. The research on genuine Chinese medicinal materials won the first prize of science and technology of the Chinese Pharmaceutical Association, the second prize of science and technology of the Chinese Association of traditional Chinese medicine, and the first prize of natural science of Beijing University of traditional Chinese medicine.

Some research achievements have applied for 8 national invention patents, 4 authorized, and 2 authorized PCT international patents. Banana taro resistant starch (RS3) has obtained the national invention patent. The purity of this product is 10% higher than that of similar international products, breaking the monopoly of European and American countries on raw materials and technology, breaking through the neck technology, and successfully realizing commercialization.

Event Introduction
 · 12/19 (Day 1)
FBIF iFood Show · Foodtalks
New Varieties in the Health Trend
New Varieties in the Health Rush

The big wave of functional foods is fueled by exploration of ingredients. As consumers are growingly knowledgeable and wise, ingredients lists must be healthier and safer to convince. What is insoluble dietary fiber good for? How far imagination can go when resistant starch is applied to food?

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