Prof. Xiang Xiao received the B.Sc. degree in Food Science and Engineering from Wuxi University of Light Industry, in 2003, the M.Sc. degree in Food Science and Engineering from Jiangnan University, in 2006, and the Ph.D. degree in Food Science from Jiangsu University, in 2013. From February 2016 to February 2017, she was a Visiting Scholar at Purdue University, USA. Since 2006, she has been working at School of Food and Biological Engineering, Jiangsu University. Her research interest mainly focuses on food nutrition and health. In recent years, she has conducted systematic research on key and emerging areas of food science, such as the functions of food active components and their processing technology innovation, the biotransformation mechanism of lactic acid bacteria and the development of healthy foods, from the aspects of functional improvement of raw materials such as specialty grains, processing technology innovation, and high-value utilization.