Jianping Wu

Jianping Wu is a Professor in the Department of Agricultural, Food & Nutritional Science at the University of Alberta. He holds editorial roles including Editor-in-Chief of Food Reviews International and Associate Editor of Journal of Functional Foods. His research focuses on bioactive peptides, egg science, and protein sustainability. Wu earned a PhD from Jiangnan University, China. Major awards include Fellowships from IAFoST, AOCS, IFT, and ACS, plus the Babcock-Hart Public Health Award. His work spans antihypertensive peptides, egg product innovation, and upcycling agricultural co-products. Courses taught include Advanced Food Protein Chemistry and Innovations in Food Science. Research highlights include ACE2-activating peptides and applications of spent hen proteins.