Dr. Ying Li has a position as a lecturer and master’s supervisor and has been working at the College of Food Science and Engineering, Dalian Ocean University, Dalian, China, since November 2016. In July 2009, she graduated from Northeast Agricultural University with a major in Biotechnology (Microbiology). From September 2009 to October 2016, she studied at the School of Life Sciences and Technology of Harbin Institute of Technology with a major in Biomedical Engineering and obtained a Ph.D. in Engineering. She is mainly engaged in the research and development of probiotic fermented sea cucumber products, the study of the structure activity of sea cucumber polysaccharide components, and their relationship with intestinal health. She has published 16 SCI articles, including 8 SCI articles as the first or corresponding author. She has won the title of Dalian Science and Technology Star, Liaoning Province’s “Hundreds of Thousands” Talents at the Ten Thousand Level, and the Outstanding Undergraduate Teaching Award in the 2019–2020 academic year. The undergraduate courses she teaches are Microbiology, Fermentation Food Technology, and Enzyme and Fermentation Engineering.