Wang Xichang, professor and doctoral supervisor of Shanghai Ocean University. He is the Executive Dean of Graduate School of Shanghai Ocean University. As an academic leader of food nutrition and quality evaluation, Professor Wang also works as a member of the sub-commission of teaching instruction for food science and engineering major of national colleges and universities; a member of the committee of experts of National Agricultural Product Quality and Safety Risk Assessment. Professor Wang is also Dean of the MOA’s (Shanghai)Laboratory of Quality and Safety Risk Assessment of Storage and Preservation of Aquatic Products; Director of Chinese Institute of Food Science and Technology and Vice Chairman and Secretary-General of Shanghai Society of Food Science.
     Professor Wang’s primary domains of research are nutrition and flavor quality evaluation and control of (aquatic) foods and he undertook projects such as National 863 Program, National Sci-Tech Support Plan, 948 Project of MOA and NSFC etc. He has published more than 150 papers, led the compilation of 90 reference books and had 11 authorized inventions patents. Some of his honors include the second prize of National Scientific and Technological Progress Award of Ministry of Education and the first prize of Shanghai Scientific and Technological Progress Award, etc.