She has over 20 years teaching experience with the Food and Nutritional Science BSc program. Her teaching expertise includes of clinical nutrition, functional food, food toxicology, public health nutrition, and Chinese medicine and medicated diet. Her research interests include dietary lipids and cancer, food toxicology, systems biology and Chinese medicine. Dr Wan obtained her Ph.D. from the University of Southampton, UK, and her Traditional Chinese Medicine (TCM) medical degree from the TCM University of Beijing. Her postdoctoral training and previous appointments were held at the Harvard Medical School, USA. She has been the chairperson of the Hong Kong Food Science and Technology Association, and presently serves as an advisor for the Hong Kong Nutrition Association and for the Food Safety Expert Panel Committee of the Hong Kong Government of the SAR.