Dr. Wang is a professor in the College of Food Science and Engineering, Northwest Agriculture and Forestry University. He is a member of the Chinese Society for Microbiology and the American Society for Microbiology. He is an expert of the National Natural Science Foundation of China, a reviewer of the Dissertation Center of the Ministry of Education, a member of Trends in Food Science & Technology, the International Journal of Food Microbiology, Foodborne Pathogens and Disease, a reviewer of Trends in Food Science & Technology, International Journal of Food Microbiology, Foodborne Pathogens and Disease, Journal of Food Protection, Food Science and Journal of Animal Husbandry and Veterinary Medicine. Dr. Wang’s scientific interests: molecular prevalence, biofilms, pathogenic mechanisms of pathogenic microorganisms such as Staphylococcus aureus, Listeria monocytogenes, Bacillus sporothermodurans and Escherichia coli and their stress response mechanisms during food processing, poisoning mechanisms of Staphylococcus aureus and Bacillus sporothermodurans and their pathogenic mechanisms of heatstable toxins and their rapid detection