“膳食脂肪與健康”特約專欄中英文介紹（王以群）

食品安全風險評估專家委員會主任委員（2009-2019年）、第一屆國家食品安全標準審評委員會副主任，兼技術(shù)總師（2010-2019年）、聯(lián)合國抗微生物藥物耐藥性協(xié)調(diào)機構(gòu)（IACG）聯(lián)合召集人（2017-2019年）。

主要研究和工作領(lǐng)域：食品安全風險評估、標準與信息交流；營養(yǎng)與慢病以及食物營養(yǎng)強化；食品毒理學；健康風險評估與控制；運動是良醫(yī)。曾取得多項突出成果，是國內(nèi)外享有盛譽的營養(yǎng)和食品安全專家。

主要兼職有：第二屆國家食品安全標準審評委員會技術(shù)總師、第二屆國家食品安全風險評估專家委員會顧問委員會主任委員、國務院食品安全委員會專家委員會副主任、上海君石生命科學研究院院長、中國毒理學會名譽理事長等。

Prof. Jun-shi CHEN, was graduated from the Department of Public Health, Beijing Medical College in 1956 and has been engaged in nutrition and food safety research for more than 60 years at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention (the former Chinese Academy of Preventive Medicine), Beijing. Since 2011, he took the position of Senior Research Professor at the China National Center for Food Safety Risk Assessment.

He has served as the Deputy Director, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine (1987-1998); Vice President, Chinese Society of Toxicology (1998-2005);Chairperson, Codex Committee for Food Additives (CCFA, 2007-2017); Chairperson, 1st National Food Safety Risk Assessment Expert Committee (2009-2019); Vice Chair and Chief Scientist, 1st National Food Standard Reviewing Committee (2010-2019); and Co-convenor,UN Inter-agency Coordinating Group on Antimicrobial Resistance(IACG, 2017-2019).

Professor CHEN’s research interests include: Food safety risk assessment & risk communication; Food toxicology; Epidemiological studies on diet, Nutrition and chronic diseases; Food fortification;Chronic diseases health management and Exercise is Medicine.

Recently, he was appointed as the Chief Scientist, 2nd China National Food Safety Standard Reviewing Committee; Chair, Advisory Committee, 2nd China National Food Safety Risk Assessment Expert Committee. His other social responsibilities include: Deputy-chair,Expert Committee, Food Safety Committee of China State Council;President, Shanghai JS Life Sciences Institute (SJLSI); Honorary President, Chinese Society of Toxicology; etc.

|專欄主持：王以群|

王以群 教授/資深研究員/ 研究總監(jiān)/首席生物化學家

英國帝國理工學院

英國腦化學與人類營養(yǎng)研究所

原內(nèi)貿(mào)部西安油脂科學研究設計院

Professor Yi-qun WANG, Senior Researcher/ Director/ Chief Biochemist

Imperial College London, UK

Institute of Brain Chemistry & Human Nutrition, UK

Former Xi'an Oil & Fat Scientific Research & Design Institute, China

王以群：男，博士，資深研究員。自從1975年進入油脂科技領(lǐng)域以來，大學學習油脂工程專業(yè)（中國），碩士專攻油脂化學（中國），博士專攻脂類生化和營養(yǎng)（英國）?，F(xiàn)任英國帝國理工學院資深研究員（2012年-）；英國腦化學與人類營養(yǎng)研究所研究總監(jiān)、首席生物化學家（2012年-）和資深研究員（2000年-）；英國大腦信托基金會副主席（2015年-）；世界腦力運動理事會會員（2015年-）；1997年起任研究員；1978-1981年、1986-1999年在西安油脂科研設計院專事油脂、油料化學和加工工藝、設備，食品添加劑和油脂精細化工等方面的研發(fā)，以及標準制定和質(zhì)檢培訓；曾任油脂、油料化學研究室主任（1987-1993年）和院學術(shù)委員會副主任（1986-2000年）以及主任工程師等職；曾任丹麥Aarhus University客座教授（1998-1999年）；美國Texas A & M University高級客座研究員（1996-1997年）；英國皇家學會、英國Reading University客座研究員（1989-1990年）。

王以群研究員曾任中國糧油學會第四屆理事，《中國糧油學報》《中國油脂》、Nutrition & Health、Grain& Oil Sci. &Tech等雜志多屆編委, 全國糧油技術(shù)標準專家組成員等。

王以群研究員現(xiàn)專攻研究脂類營養(yǎng)、代謝對健康及生理、臨床的功能和機理；熟悉油料和油脂加工工藝與設備、油料和油脂的成分與性能及其儀器分析與分離；擅長于油脂在食品和工業(yè)中應用的研究開發(fā)，脂類各種物化、生化、儀器分析和脂質(zhì)組學研究，以及膳食脂類營養(yǎng)研究與膳食應用，是國際上學貫油脂科技領(lǐng)域各方面的專家。1989年被英國皇家學會授予皇家研究員基金（博士后級），1994年被國際谷物科學技術(shù)協(xié)會邀請列入《世界谷物科學技術(shù)名人錄》。

他是本期專欄文章之五《關(guān)于COVID-19、膜脂質(zhì)與公眾健康》的第一作者。

編者注：王以群研究員現(xiàn)兼任《糧油食品科技》第四屆編委會副主任委員。

Professor Yi-qun WANG, PhD. Since entering the field of oil and fat science and technology in 1975, he had studied Oils and Fats Engineering (China), MPhil in Oleochemistry (China), and PhD in Lipids biochemistry and nutrition (UK). Now he is a Senior Researcher(2012- ) at Faculty of Medicine, Imperial College London, UK;Director of Research and Chief Biochemist (2012- ) , Senior Researcher(2000-) at the Institute of Brain Chemistry & Human Nutrition, UK;Vice President (2015-), The Brain Trust Charity, UK; Member (2015-),The World Memory Sports Council, UK; Senior Professor (1997-2000),Principal Engineer (1989-1998), Director of Lipids Chemistry Dept(1987-1993), Deputy Chairman of Academic Committee (1987-2000),at the National Institute of Oil & Fat R&D (Xi’an); Deputy Director,National Inspection Center for Quality of Oils and Fats (Xi’an) (1991-1996); Member of National Standardization Technical Committee for Grain and Oil (1986-1998), China; Visiting Professor at Aarhus University, Denmark (1998-1999); Visiting Senior Researcher at Texas A&M University, USA (1996-1997); Royal Research Fellow of Royal Society at University of Reading, UK (1989-1990).

Professor WANG also had served as a Council Member of China Cereals and Oils Society (1999-2004); Member of editorial board in several journals, eg. Journal of The Chinese Cereals and Oils Association, China Oils and Fats, Nutrition & Health, Grain & Oil Sci.& Tech etc.

Professor WANG is currently engaged in the research on the lipids biochemistry, nutrition and metabolism on physiology, health and clinical practices. He has the expertise in oils and fats Sci &Tech R&D, analysis and separations of oilseeds and fats, and various physicochemical, biochemical, instrumental analysis and lipidomic research of lipids, as well as dietary lipids nutrition research and dietary application. He is an international specialist in all aspects of lipids science and technology. In 1989, he was awarded the Royal Fellowship (post-doctoral level) by the Royal Society, UK; in 1994,he was listed by the International Association for Cereal Science and Technology (ICC) in the “Who’s Who in the World of Cereal Science and Technology”.

He is the First Author of the paper “On COVID-19 and Membrane Lipids and Public Health” in this special column.

Editor’s Note: Professor WANG is the Fourth Editorial Committee Vice Chairman for the Journal of Science and Technology of Cereals, Oils and Foods.