Prof. Dongxiao Sun-Waterhouse

Professor Dongxiao Sun-Waterhouse is an elected Fellow of the International Academy of Food Science and Technology, Fellow of the Royal Society of Chemistry, and Fellow of the New Zealand Institute of Food Science and Technology. She is the Editor-in-Chief of Food Chemistry, Senior Editor of Food Science and Human Wellness, Founding Editor-in-Chief of Food Chemistry Advances, and Founding Co-Editor-in-Chief of Food and Medicine Homology. She is named in the Stanford University's list of Top 1% scientists in the world (Career-long Impact ranking), the Chair of the Functional/Wellness Foods and Nutrition Working Group of the International Commission of Agricultural & Biosystems Engineering, and a Chair Professor/Honorary Professor of several universities. She is an internationally-renowned food scientist and expert in the design of “foods for human wellness”. Her expertise covers both on-farm and post-farm R&D, enabling forward-thinking food product conceptualization, process development/innovation, multi-scale characterization, and safety/efficacy assessment of functional/wellness foods.