Dr. Lili Wang is a PhD researcher, the backbone of the food nutrition and functional food innovation team, a science and technology innovation talent in the "Three Zones and Three States" of Qinghai Province, and a science and technology talent in the "Three Zones" of Inner Mongolia. She has been working at the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, since 2014. She obtained her PhD from the School of Food Science and Nutritional Engineering at China Agricultural University and is a visiting scholar at the Nutrition and Food Science Center at the University of Queensland, Australia. In addition, she serves as the Vice Chairman of the National Food and Drug Industry Science and Technology Innovation Alliance, and is a member of the Obesity Prevention and Control Subcommittee of the Chinese Nutrition Society. She is also an Editorial Board Member of journals such as the Journal of Cereal Science, Foods, and China Food and Nutrition. Her main research areas are nutrition and functional food innovation: raw material analysis, processing technology, and product development for low glycemic index (low glycemic index), low-calorie, and high dietary fiber products; research on interface stability mechanisms and the development of clean label plant-based dairy products; and multidimensional quality evaluation and processing suitability of miscellaneous grains.