Qingbin Guo received a B.S. degree in Food Science and Engineering in 2005 and an M.S. degree in Grain Science and Processing in 2008 from Northwest A&F University, Shanxi, China. He received his Ph.D. degree in Food Chemistry from the University of Guelph, Guelph, Canada, in 2013. Since then, he had a three-year postdoctoral experience with the Department of Food Science, University of Guelph, and one year of research experience as a Research Associate in the Department of Grain Science and Industry, Kansas State University (USA). Since 2017, he has been working as a professor in the College of Food Engineering and Biotechnology, Tianjin University of Science and Technology. He was selected by the program “Tianjin Thousand Young Talents Plan” in the year of 2017. He has also served as a member of editorial boards for two international journals. His research focuses on the multidimensional structural analysis and structure–activity relationships of the functional and biological activity of complex polysaccharides in food.