WU Yongning,

Professor WU Yongning is currently the Chief Technical Engineer of China National Center for Food Safety Risk Assessment, Co-Director of Food Safety Innovation Unit (2019RU014) of Chinese Academy of Medical Sciences, Director of the Key Laboratory for Food Safety Risk Assessment of the National Health Commission, Honorary Professor of Queen's University Belfast, Fellow of International Academy of Food Science and Technology (IAFoST), Vice President of Chinese Society of Toxicology, Deputy Director of Public Health Branch of Chinese Medical Association and Executive Director of Chinese Preventive Medicine Association.

Professor WU is mainly engaged in food safety and environmental health research, and studies on Chinese Total Diet. He has developed assessment technology on dietary exposure, formulated Chinese national food safety standards for food contamination and mycotoxins limits and their supporting detection methods, and took the lead in formulating the standards for the limit of inorganic arsenic in rice for International Codex Alimentarius, which was the first-time history to convert Chinese standards into international standards.

Professor WU has won various scientific and technological awards, such as Chinese National Science and Technology Progress Award, Standard Contribution Award of US Pharmacopeia, etc. In addition, he has published 8 monographs, and over 300 papers in SCI journals, including Lancet Infectious Disease, Nature Microbiology, Environmental Health Perspectives (EHP), etc.

Other positions of Professor WU:

1) Member of WHO Strategic Technical Advisory Group on Drug Resistance (AMR-STAG)

2) Member of the Joint (FAO/WHO) Expert Committee on Food Additives

3) Member of the Expert Committee on Food Ingredients of the United States Pharmacopoeia Commission (USP) and Director of the Contaminants Sub-Committee of the USP Food Chemical Codex

4) Member of the Expert Committee of the Food Safety Commission of the State Council

5) Director of the Contaminants Committee of the National Food Safety Standards Review Committee