Academy of National Food and Strategic Reserves Administration. Ms. Wu has been engaged in research on the value-added processing of grain resources, the relationship between structure and function of grain components, and quality improvement of whole grain foods via processing technology. She is committed to improve the utilization rate and added value of grain resources in China. She has won prizes from Chinese Institute of Food Science and Technology, obtained 6 national invention patents, published more than 30 papers that SCI indexed, and won the Outstanding Paper Award from the American Oil Chemists' Society for three times.