Regulatory system of nutrition and health claims in China
Dr. Yuexin Yang, Professor in nutrition at National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention. She is the Director of the Department of Food Nutrition, leading innovative research concerning methodology on evaluation of food nutrition and function. Dr. Yang leads a research program in understanding dietary composition and ingredients function with a focus on photochemistry research in the prevention of disease (human and animal study) and the consequent implications on food policy and regulation for nutrition label and functional food. She is actively involved in research area and participates in a number of professional associations. She is the member of several committees on standards in China and global level and serves on several scientific advisory organizations. Presently she initiates the Nutrition Labeling Education Program in China. The work includes a series of research and consumer education. She has 30 year working experience on food nutrition and ingredients, and published more than 150 journal articles and numerous books on functional food.