Auteur: Wei Xia

Prof. Jing Wu received her Ph.D. in China Pharmaceutical University in 2001 and continued her post-doctoral training at the University of Michigan, USA. She jointed Jiangnan University in China in 2006, as professor of School of Biotechnology. She is committed to exploring new types of fermentation products and functional food using technology of Molecular Biology, Genetic Engineering, Fermentation Engineering, and Enzymatic Engineering. The specific research area including enzyme discovery and gene identification, molecular design and reconstruction of enzymes, efficient expression system development, fermentation process optimization and control, as well as enzyme catalysis and conversion. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 150 papers with over 1800 citations have been published (100 SCI included), over 100 invention patents have been applied (50 granted patents). Dr. Wei Xia received his doctoral degree from Zhejiang University, China, in 2016, and jointed Jiangnan University in 2018 as assistant research fellow. He is mainly engaged in the field of gene mining, engineering and application of enzymes associated with food and light industries.