Prof. Wu is chief scientist of the China National Center for Food Safety Risk Assessment (CFSA), PI of Chinese Academy of Medical Science Research Unit (2019RU014),director of NHC Key Laboratory of Food Safety Risk Assessment, head of WHO Collaborating Center of Food Contamination Monitoring (China), fellow of International Academy of Food Science and Technology, vice-president of Chinese Society of Toxicology, president of the Food Authenticity and Traceability Association of the China Institute of Food Science and Technology, deputy director of Public Health of Chinese Medical Association, Standing Member of Chinese Preventive Medicine Association.
He graduated from Nanjing Medical College in 1983, then from Chinese Academy of Preventive Medicine for MPH, and PhD degree in Nutrition and Food Hygiene in 1997. Prof Dr. WU serviced as several members of the Food Safety Committee. For example, internationally, FAO/WHO Joint Expert Committee on Food Additives (JECFA), and WHO the Strategic and Technical Advisory Group on Antimicrobial Resistance (STAG – AMR); nationally, USP Food Ingredient Expert Committee (FCC), Scientific Committee of Food Safety Commission of the State Council of PR China, Scientific Committee of Food Safety for Hong Kong Special Government of PR China, Chief Technology Officer of China National Food Safety Risk Assessment Committee. As the director of food contaminate subcommittee of the China Reviewing Committee on National Food Safety Standards and the head of Chinese delegate of Codex Committee on Contaminants in Food, he is involved in drafting the food safety standards for food contaminants, chaired draft working group on Codex maximum limit of inorganic arsenic in rice internationally and China National Standard. As chair of Panel on Selecting List of Non-Food Ingredients Might Illegally Added in Food, and member of Food Ingredients International Adulterants Expert Panel, he got Award for Outstanding Contribution to USP Standard. He is member of several journal’s Editorial Advisory Board for food and environment science, as well as preventive medicine and has published more than 450 papers, with H index 47.