Wangang Zhang is a professor in the College of Food Science and Technology of Nanjing Agricultural University in China. He received his bachelor and master degree from China Agricultural University majoring in Animal Nutrition. He got his PhD from Iowa State University with the major of Meat Science and then stayed there as a postdoctoral fellow for two years. In 2011, he joined the National Center of Meat Quality and Safety Control of Nanjing Agricultural University as a full professor. His research mainly focuses on the meat biochemistry regulating the quality of fresh meat during the postmortem aging. Currently, he is the Head of Department of Food Science and Engineering of Nanjing Agricultural University. He also serves as the Associate Editor of Meat Science, International Editor of Food Science of Animal Resources, Associate Editor of Chinese Journal of Animal Science and Editorial Board Member of Trends in Food Science & Technology. He has published 163 peer reviewed articles among which 113 papers are published in peer reviewed SCI journals. He has received 6 patents and published 8 book chapters.