Weining Huang is the Director of the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research at Jiangnan University. His research interest is in the fields of cereal and bakery foods, rheology and texture, with emphasis on oriental food products using new food ingredients, and modernized sourdough and cereal fermentation technology, and frozen dough technology.
Weining received his Ph.D. in Cereal Chemistry from Kansas State University in 1997. He has authored and coauthored more than 150 papers in peer-reviewed scientific journals, and held 33 authorized China patents, and one international (PCT) patent. Weining is supervising 15 MS and 5 Ph.D. students and acting as an associate editor for Cereal Chemistry. He was honored as Taihu Scholar, the University’s Distinguished Professor. In 2017, he was honored and awarded in the Fujian “Hundreds of Talents Expert” Program in China.
Weining has been an active member of AACCI, serving on China Strategies Committee, facilitating communications with China scientists. He served as a member for the Scientific Advisory Panel from 2014 to 2017. Recently, he co-chaired and co-organized the International Forum of Baking and Fermentation Biotechnology for Foods (IFBFBF) for the 2017 AACCI China event held in Wuxi. Weining received the Young Scientist Award from the Rheology Division of the AACCI in 2001. Weining has international experience and a willingness to collaborate and work on a worldwide basis.
