缪松，教授，现为爱尔兰农业与食品发展部Teagasc国家食品研究中心终身高级研究员、爱尔兰科克大学（UCC）兼任教授，UCC和UCD博士生导师，长期从事食品材料及贮藏加工技术领域基础理论和应用研究，曾在爱尔兰国家生物技术中心从事博士后研究，在荷兰联合利华全球研发中心任研发经理及研发专员。缪松博士自任职Teagasc国家食品研究中心以来，与多所高校及科研院所、跨国企业等保持密切合作关系，主持或参与多项国家和欧盟项目，发表同行评议学术研究论文200余篇，担任Journal of Future Foods 和Frontiers in Nutrition期刊副主编，Food Science and Human Wellness; Food Science and Nutrition; Drying Technology; Applied Food Research 和Foods等多种国际食品期刊编委，以及Foods 和Process等期刊客座编辑。主要研究方向为：食品物性材料学，食品干燥与造粒，粉末技术，益生菌和活性分子包埋，食品结构及传递体系设计，食品加工与功能性, 乳品技术以及植物基功能食品配料等。
Professor Song Miao is Principal Investigator and Senior Research Officer at Teagasc Food Research Centre, Moorepark, Ireland and Adjunct Professor at the School of Food and Nutritional Sciences, University College Cork, Ireland. Prof. Miao holds BEng. (Food Engineering) and MSc (Food Science) and a PhD in Food Science and Technology from University College Cork, Ireland. He held a postdoctoral position in Teagasc Biotechnology Centre, Ireland. He joined Unilever Food and Health Research Institute (The Netherland) in 2005 and served as Research Manager and Lead Research Scientist in Foods Structural Design until he was appointed to the permanent staff of Teagasc in 2009. He has over 20 years’ research experience in the food science and technology areas and contributed to more than 250 scientific publications in a form of international peer-review journal articles, book chapters and conference papers. He is associate editor for Journal of Future Foods and Frontiers in Nutrition and a member of the editorial boards of several other peer-reviewed scientific journals. His current research programme in Teagasc focus on designing food products by understanding materials product behaviour and the underlying physics of structuring processes and the behaviour of foods in processing and physiological environment.