Announcement on adding members of the 4^th editorial board of Science and Technology of Cereals, Oils and Foods, China

According to the announcement file of adding members of the 4^th editorial board members of Science and Technology of Cereals, Oils and Foods, China, No. 3 [2021], issued by the Academy of National Food and Strategic Reserves Administration, there are 29 experts joined our board, including 1 academician, 12 international members and 17 domestic members, whose terms will start from January 14, 2021, the approved date by the authority, and end on the expired date of the 4^th editorial board.

The journal’s board has 78 members after the addition. The list of the new members is announced in alphabetical order of surnames as follows:

CONSULTANTS

Rudolf Krska (Professor, University of Natural Resources and Applied Life Sciences, Vienna, Austria)

LI Pei-wu (Academician, Chinese Academy of Agricultural Sciences, China)

YAO Hui-yuan (Emeritus Professor, Jiangnan University, China)

VICE CHAIRMAN

Douglas G. Hayes (Professor, University of Tennessee, USA)

Hisashi Tanno (Professor, Hokkaido Agricultural Association, Japan)

Yi-qun Wang (Professor, Imperial College London, UK)

WANG Zheng-you (Professor, Academy of National Food and Strategic Reserves Administration, China)

COMMITTEE MEMBERS

Apichart Vanavcichit (Professor, Kasetsart University, Thailand)

Derya Kahveci Karincaoglu (Assistant Professor, Istanbul Technical University, Turkey)

Motonobu Kawano (Professor, SATAKE Corporation Japan, Japan)

Mar Verhoeff (Senior Consultant, Dutch Agrolab Group Company, Netherlands)

Xue-bing Xu(Professor, Wilmar (Shanghai) Biotechnology R&D Center / Wilmar Global R&D Center, Denmark)

Yong-lin Ren (Professor, Murdoch University, Australia)

Yuji Matsue (Professor, Kyushu University, Japan)

Zhong-xiang Fang (Professor, University of Melbourne, Australia)

YU Gan-qian (Professor, Honghe University, China)

WANG Xing-guo (Professor, Jiangnan University, China)

FENG Tao (Professor, Shanghai Institute of Technology, China)

LIU Yun (Professor, Beijing University of Chemical Technology, China)

LIU Yuan-fa (Professor, Jiangnan University, China)

ZHU Ke-xue (Professor, Jiangnan University, China)

WU Song-ling (Professor, Academy of National Food and Strategic Reserves Administration, China)

WU Shao-tang (Professor, Academy of National Food and Strategic Reserves Administration, China)

ZHANG Yan (Associate Professor, Standards and Quality Center of National Food and Strategic Reserves Administration, China)

LI Hui (Professor, Nutrition & Health Research Institute, COFCO Corporation, China)

FAN Liu-ping (Professor, Jiangnan University, China)

YI Cui-ping (Professor, Changsha University of Science & Technology, China)

ZHAO Zi-ming (Academy of National Food and Strategic Reserves Administration, China)

GUAN Xiao (Professor, University of Shanghai for Science and Technology, China)

The Editorial Office of Science and Technology of Cereals, Oils and Foods, China

January 27th, 2021