Dr. Zhengcong Wang is currently an Associate Professor at the College of Economics and Management, Huazhong Agricultural University. Since 2024, he has been serving as a consultant expert for the World Health Organization (WHO) in the fields of Food Safety, Surveillance and Chemical events . Dr. Wang's research focuses on harnessing AI, digitalization, and big data to tackle complex challenges at the intersection of food, human health, and environmental sustainability. By employing a systems-based approach, he integrates AI across the food chain to optimize processes and enhance the well-being of individuals, animals, and the environment. His work spans diverse areas, including precision agriculture, predictive modeling of disease outbreaks, farming practice optimization, and the development of decision support systems that prioritize animal welfare and environmental health. Collaborating with organizations and initiatives dedicated to sustainable and ethical food production, he has worked on projects with China, the European Union (EU), international research consortia, and governmental bodies.

A. Food safety of food cicular system

B. Climiate change on public health through chemical hazards along food chain

C. Antimircobial Resistence prediction and  monitoring in animal derived products

Selected Publication:

Optimization of sampling for monitoring chemicals in the food supply chain using a risk-based approach: The case of aflatoxins and dioxins in the Dutch dairy chain. Z Wang, HJ Van Der Fels‐Klerx*, AO Lansink , Risk Analysis, 2020 (ABS 4)

Modeling cost-effective monitoring schemes for food safety contaminants: case study for dioxins in the dairy supply chain，Z Wang, HJ van der Fels-Klerx*, A Oude Lansink - Food research international, 2021 (SCI TOP)

Designing optimal food safety monitoring schemes using Bayesian network and integer programming: The case of monitoring dioxins and DL‐PCBs. Z Wang, HJ van der Fels‐Klerx*, A Oude Lansink, Risk Analysis 43 (7), 1400-1413 (ABS 4)

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel Y Liu, K Wang, J Ma, Z Wang, Q Zhu, Y Jin*, Food Chemistry 424, 136380 (SCI TOP)

Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded WUR funding,carboxymethyl cellulose-polyvinyl alcohol films, Y Li*, X Yang, Y Zou, H Zhang, Y Zhou, Q Zhu, Y Liu, Z Wang*, Food Chemistry: X 25, 102137 (SCI TOP)

Book（专著）：

Wang Z. New methods for optimizing monitoring of aflatoxins and dioxins in the food supply chain, Wageningen University, 2021, (Print ISBNs9789463959902)

Patent application(专利申请）:

Foodborne disease based optimization of food safety monitoring strategy (2025103894019)

Regulation standard（国家标准起草）:

National Standard Project: Guidelines for Corporate Social Responsibility in Food Enterprises (20230855-Z-424)

Funding（主持项目基金）：

The Natural Science Foundation of China;2025-2027 Young Scientist Project “Health Economic Loss and Sampling Strategy of Aflatoxins along Food SupplyChain”(No.72403094, PI).

Huazhong Agricultural University: Economics and Management College; 2022-2024 Project “Data-driven approach for optimizing food safety supervision sampling and corresponding health benefits” (2662022ZKQD003,PI).

EU horizon (AF-EU-17018);MyToolbox: Safe Food and Feed through an Integrated ToolBox for Mycotoxin Management；Finished (Participant).

WUR funding; Balancing dioxin monitoring and the economic impact of food dioxin contamination,In progress (Participant).

WUR funding; Cost-effective of monitoring dioxins in the dairy chain,Finished,Wageningen University and Research(CO-PI).