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Professor Guo Shuntang, Ph.D., is a doctoral supervisor of China Agricultural University and an expert of the
Special Allowance from the State Council. He is also the director of the Beijing Key Laboratory of Plant Protein
and Cereal Processing, a leading figure of the Innovation in Science and Technology of Food Industry, the leader
of the Huaibei Experimental Station of China Agricultural University, a leading talent of China Agricultural
University, the vice president of the Dairy Industry Technology Innovation Strategic Alliance, and the group leader
of the Food Processing and Safety Field Group of the National Agricultural Master Education Steering Committee.
For many years, Prof. Guo has been engaged in the processing theory and technology of plant protein, soybean
food and traditional cereal food, food science education, food science popularization and industrial planning.
His research results including the soymilk protein particle and gel network aggregation model theory, the micropressure
cooking technology of soymilk, the protein conditioning and gelation rate control technology, and the
deep processing technology of coarse cereals have been comprehensively promoted throughout the whole country, and the effects have been remarkable. He has chaired and participated over 20 scientific research projects including
the "National Key R&D Program of China", "National Science and Technology Support Program of China",
"863 Project", National Natural Science Foundation of China, Doctoral Fund of the Ministry of Education, some
special projects or teaching research projects in Beijing, Tibet, Tianjin and Hebei, etc., and more than 30 projects
commissioned by companies such as Yili, Mengniu, Master Kong and Infinitus, etc. Prof. Guo has received a
total of 17 provincial and ministerial awards and other awards, applied 30 Chinese patents (20 authorized), and
published more than 12 works and textbooks and more than 200 scientific research papers in Chinese, American,
Japanese or other journals.

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Shirley serves as Managing Director - Asia and Chief China Representative, ProVeg International, the largest European non-profit organization for plant-based diets and food innovations. On this role, Shirley launched the first ever plant-based innovation campaign with major universities and leading food manufacturers to introduce planted-based food offerings that appeal to the Chinese taste buds. She is planning to roll out this campaign to the Southeast Asia region. To accelerate plant-based innovations in China, Shirley has spoken and initiated forums bringing together officials, academics, senior food executives as well as startup entrepreneurs to provide insights and share opportunities and challenges.
Shirley has extensive background in both retail foods and foodservice in Asia. She started her career with P&G in Taiwan, and has worked for Mars in Southeast Asia, Korea, and Taiwan, Unilever in China, Rich’s Foods Asia in Shanghai, and as the regional marketing head at Tate & Lyle APAC in specialty food ingredients based in Singapore. Her expertise includes go-to-market strategy, innovation, brand & product portfolio management, insights, brand communication, and customer acquisition. Shirley’s footprint goes beyond Asia. She has frequented major international food shows to scout for new ideas and innovations driving the green food movement.
Shirley had served as Vice Chair at AmCham Shanghai’s Food, Agriculture & Beverage Committee from 2010 to 2019 and was the founder and leader of the Foodservice sub-committee.
She holds a BA degree from National Taiwan University and an MBA from Columbia University in New York.