Dongxiao Sun-Waterhouse

Professor Dongxiao Sun-Waterhouse is a Fellow of the International Academy of Food Science and Technology (FIAFoST), Fellow of the Royal Society of Chemistry (FRSC), and Fellow of the New Zealand Institute of Food Science and Technology (FNZIFST). She is a Senior Editor of Food Chemistry (Q1), Editor-in-Chief of Food Chemistry Advances, Senior Editor of Food Science and Human Wellness (Q1), Scientific Editor of Journal of Future Foods (Q1), and Co-Editor-in-Chief of Food & Medicine Homology. She is the Chair of the Functional/Wellness Foods & Nutrition Working Group of the International Commission of Agricultural and Biosystems Engineering, the Honorary Director of China’s National R&D Center for Edible Fungus Processing Technology, and Chair Professor/Distinguished Professor of several universities. Her expertise includes on-farm research and post-farm R&D, with her most impactful contributions being in the design, process development, characterization, and safety & efficacy assessment of functional/wellness foods. In 2016, she received an award for outstanding contribution by the International Commission of Agricultural and Biosystems Engineering in Denmark. In 2018, she received the 2018 NZIFST “Leadership in the Food Industry” Award in New Zealand. From 2020-2024, she has been named in the Stanford University's list of Top 2% scientists in the world. She has edited several books and journal special issues, and has published 19 book chapters and about 300 scientific articles in peer-reviewed journals (>12170 citations; H-index of 61 on Scopus).