I am Dr. Anqi Chen, an Associate Research Professor at the Science Center for Future Foods, Jiangnan University. I received my B.S. and Ph.D. degrees in Food Science from Cornell University in 2017 and 2021, respectively. After completing my doctoral studies, I worked as a postdoctoral researcher at Cornell University and later served as an Assistant Professor in the Cornell University–China Agricultural University joint program before joining Jiangnan University in 2023. My current research focuses on fermentation technology, Saccharomyces cerevisiae, synthetic biology, flavor biotechnology, and microbial consortia for biotechnological applications. In particular, I develop engineered yeasts and food-grade microorganisms with enhanced fermentation performance, stress tolerance, metabolite production, and flavor-forming capacity. I am also interested in designing synthetic microbial consortia that integrate complementary metabolic functions for the production of aroma compounds, natural antimicrobial agents, and other value-added food ingredients. Through the combination of microbial resource mining, metabolic engineering, adaptive laboratory evolution, multi-omics analysis, and fermentation-process optimization, my research aims to establish efficient and controllable microbial systems for future food and industrial biotechnology applications.