Dr. Wu is a Professor and Director of the Division of Food Science and Bioresource Technology at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on food-derived bioactive peptides, and protein sustainability. He has published over 250 peer-reviewed articles, 15 invited book chapters, 3 edited books, over 250 presentations, and 4 patents. He is an associate editor for Journal of Functional Foods (since 2019.4), past associate editor for Food Science and Human Wellness (2014.9-2022.6) and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12), editorial board members of Food & Function, Journal of Functional Foods, Food Science and Human Wellness, and Journal of Future Foods. He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists’ Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions, and is currently serving as the Chair-elect of International Society for Nutraceuticals and Functional Foods (ISNFF). He is the recipient of IFT Babcock-Hart Award (2021), and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (2021).
Dr. Rotimi Aluko is a Professor and Tier 1 Canada Research Chair in the Department of Food and Human Nutritional Sciences where he also serves as Director of the Richardson Centre for Food Technology and Research. He holds a PhD (Food Science) degree from the University of Guelph, Ontario, and has over 24 years of research experience as an independent investigator with a focus on the structure-function properties of food proteins and bioactive peptides. In addition to 285 peer-review journal article publications, he holds two patents on bioactive peptides, one of which was licensed to a Canadian nutraceutical company for the purpose of commercialization. He currently serves as Editor-in-Chief of the Journal of Food Biochemistry.
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