Profil
Prof. Bei Wang
Associate Editor of FOCHA, Elsevier
Beijing Technology and Business University, China
Dr. Bei Wang is a Professor at Beijing Technology and Business University, China. Her research lies at the interdisciplinary intersection of food flavor perception and artificial intelligence. Her work encompasses food flavor chemistry and regulatory mechanisms, fermented food flavor design and industrial application, sensory evaluation with intelligent instrument development, and AI driven flavor perception prediction. She has published extensively and holds several patents in these areas.