AI-Meat Lab is pleased to announce that Prof. Haizhou Wu, has been invited to serve as an Editor of Food Chemistry, a leading international journal published by Elsevier.
Food Chemistry is internationally recognized for publishing high-quality research on the chemistry and biochemistry of foods, covering topics such as food composition, molecular interactions, processing-induced changes, and analytical methodologies. As an Editor, Prof. Wu will primarily handle manuscripts related to animal-derived foods, including meat and aquatic products, contributing to the evaluation and dissemination of innovative research in these fields.
This editorial appointment represents important international recognition of Prof. Wu’s research contributions and academic expertise. It also provides an opportunity to further strengthen connections between AI-Meat Lab and the global food science community, contributing to the advancement of interdisciplinary research in food chemistry, meat science, and sustainable food processing.
Congratulations to Prof. Haizhou Wu on this appointment!
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