Dr. Beiwei Zhu, an academician of Chinese Academy of Engineering, is a distinguished professor and a doctoral supervisor at Shenzhen University. She graduated from Dalian Polytechnic University in 1982 and obtained her doctoral degree at Okayama University, Japan in 2004. She is the Convener of Evaluation Panel of the 7th and 8th State Council Degree Committee (for the specialty of Food Science and Technology), Vice President of Food Science and Engineering Advisory Board under the Ministry of Education, a Standing Committee Member of the 9th National Science and Technology Association, the Vice President of Chinese Institute of Food Science and Technology, the Vice President of Chinese nutrition society, the Vice President of National Technical Committee for Standardization of the Food Industry, a member of the 4th National Intellectual Property Expert Advisory Committee, etc.

Beiwei Zhu has been committed to basic theory and application research on deep processing of agro- and aquatic-products. She is the principal investigator for more than 40 projects including the 13th Five Years National key research and development program of China, International Science and Technology Cooperation Program of China, National Natural Science Foundation of China, etc. She has obtained a series of innovative achievements in food deep processing, who was awarded the 2nd Prize for National Technological Invention in 2005, the 2nd Prize for National Science and Technology Progress in 2010, the 2nd Prize for National Science and Technology Progress in 2018, the 2nd Prize of National Teaching Achievement Award in 2018, Science and Technology Award of the Ho Leung Ho Lee Foundation in 2008 and Dalian Municipality Science and Technology Award in 2009, etc. She is the chief editor of 10 works including the book Research on Theory and Technology of Precious Seafood Processing, has published more than 200 peer-reviewed papers and has been authorized more than 100 international or domestic patents.