Editor-in-Chief: Hui SUN

Hui SUN: professor and Chief Enginneer of Academy of National Food and Strategic Reserves Administration (NAFRA), the Editor-in-Chief of Science and Technology of Cereals, Oils and Foods, China (Since 2021), received her Ph.D. degree from China Agricultural University in 1998. Following graduation, she has been working in Academy of NAFRA on grain quality and standardization and conducted as the leader of Cereal Science and Grain Quality Team.

She is also the Chair of ISO TC34/SC4 (Cereald and Pulses), Deputy Chief of Fermented Flour Based Food Sub-association of CCOA, Member of Member of National Technical Committee for Standardization of Grain and Oil, Member of the Expert Panel of Wheat Sub-committee of Crop Variety Approval Committee of Beijing. She has taken the lead of more than 20 research projects funded by National Key R&D Program, National Natural Science Foundation of China and APEC Foundation of China. With her leading or participation, 17 ISO standards, 26 Chinese national standards and 15 Industrial standards have been released.

She has been honored as ICC Harald Perten Award in 2012 and the Science and Technology for 6 times. She was awarded the National Outstanding Scientists and Technicians in 2010, Advanced Individuals of Beijing municipal Party committee of the 93 Society in 2016 and "March 8 Red-Banner Holders" of SAG in 2017. She was the Director of Grain Quality and Nutrition Insitute when the Insitute was awarded as the Advance collective of the National Food and Strategic Reserves Industry in 2020.

Associate Editor-in-Chief, Director: Hong-zhuo TAN

Hong-zhuo TAN: Professor, Vice Editor-in-Chief of Science and Technology of Cereals, Oils and Foods, and director of the journal office.

Dr. TAN had received her Ph.D. degree from Jiangnan University, China, and focuses on research for Cereals, Oils and Plant Protein Engineering. She also is a visiting scholar from the University of Melbourne, Australia.

Dr. TAN had worked from teaching bakery foods, researching cereals processing and starch science, to managing university students, science and research projects, international cooperation, Post-doctor working station, supporting condition construction, etc. from 1997 to 2019. She was the vice director of Science and Research Department, took over the Supporting Condition Division, and became the leader of Department of Science and Research Management from 2010 to 2019.

Since 2019, Dr. TAN has been pushed up a series of strategic reforming approaches in order to promote the journal’s development. Meanwhile, she organized more than 40 special columns and some 260 high-quality manuscripts home and abroad for the journal. As results, the journal has been shaping 3 characteristics: international papers bilingually published, special column hosted by experts and cover image protected by copyright. Meanwhile, it has included by 13 academic databases such as CSCD, Chinese Core journal, applied key journal, Scopus、DOAJ、EBSCO、CA、FSTA、CABI、JSTChina、UPD etc., collected by the Bilingually Publicizing Engineering for Science and Technology Journals in 2022 and 2023, China Premium Journals exhibition in 2022 and 2024, reported by 16 media worldwide.

She had taken 7 management and research projects as a leader; written 3 books of Chinese or English language as co-editor-in-chief; published more than 40 academic papers including over 20 indexed by SCI and EI; translated 3 English papers into Chinese ones published; attained 1 international award and 1 domestic one; gained 3 copyright and 3 Logo register certificates; instituted 24 regulation systems.

Editor: Si-yuan LI

 Si-yuan LI: the specialist of comprehensive work of editorial department, distribution and publicity of Science and Technology of Cereals, Oils and Foods, librarian at Academy of National Food and Strategic Reserves Administration, China,  received his master degree from Beijing Information Science and Technology University, and focuses on research for periodical publicity, editorial affairs and comprehensive management.

He published 19 papers, including 16 by the first author; participated in the survey of young cadres "rooted in the grassroots" of the central state organs and the Youth League Committee of the organ directly under the National Food and Strategic Reserves Administration, 3 poverty alleviation volunteer teaching activities, 1 project of fundamental research funds, journal cover work and obtained the registration certificate of art works (ranked 4).

He won first prize for 3 times, third prize for once and 1 finalist award in central state organ, regional level and provincial essay competitions.

Editor: Meng-chen YOU

Meng-chen YOU: the editor of Science and Technology of Cereals, Oils and Foods, assistant researcher at Academy of National Food and Strategic Reserves Administration, China, received her master degree from Beijing Technology and Business University, and focuses on research for food flavor chemistry, journal editing and new media. She is responsible for manuscript processing procedures, journal new media and some work after database included, etc.

She published 5 papers, including 2 by the first author; presided over a survey and practice activity for young cadres carried out by the Youth League Committee of the organ directly under the National Food and Strategic Reserves Administration; as the backbone to participate in the provincial project, and the fundamental research funds.

Editor: Si-qi YANG

Si-qi YANG: the editor of Science and Technology of Cereals, Oils and Foods, of Academy of National Food and Strategic Reserves Administration, China, received her master degree from Beijing Technology and Business University, and focuses on research for high value utilization of grain protein.

She is mainly engaging on journal manuscripts’ processing, editing, proofreading, upload and update domestic and foreign databases, register the html and DOI of articles, etc.

Art Editor (concurrently):

Ke-han SHI

Ke-han SHI: the art editor (concurrently) of Science and Technology of Cereals, Oils and Foods, of Academy of National Food and Strategic Reserves Administration, China, received her bachelor’s degree from Beijing Technology and Business University.

She is mainly engaging on journal basic art, editing Journal Wechat, accepting and borrowing books, etc.