Jianping Wu is Professor and Associate Dean (International) in the Department of Agricultural, Food and Nutritional Science at the University of Alberta, and is affiliated with the Cardiovascular Research Centre. He is recognized as a Fellow by prominent food science organizations including IFT, ACS-AGFD, AOCS, IAFoST, and ISNFF, and has received honors including the IFT Public Health and Distinguished Career Awards and the Chinese American Food Society Professional Achievement Award.

Wu's research explores bioactive peptides, egg science, and protein sustainability, resulting in more than 300 peer-reviewed articles, three edited books, and 24 invited book chapters. His work has had broad impact across both fundamental science and applied nutrition, with implications for cardiovascular health and sustainable protein sources.

A dedicated scientific leader, Wu serves as Editor-in-Chief of Food Reviews International (since 2023), chairs the International Society of Nutrigenetics and Nutrigenomics (ISNFF), and is the founding President of the International Society for Food Protein and Peptide (ISFPP). Through these roles, he has shaped the direction of food science research and fostered international collaboration across the discipline.