Jia Yin received her B.S. degree in Food Science and Engineering from China Agricultural University, Beijing, China in 2015 and her M.S. degree in Food Engineering from China Agricultural University, Beijing, China in 2017. She is currently working toward her Ph.D. degree in Biochemistry and Molecular Biology at the School of Medicine, Nankai University, Tianjin, China. Her research interests include aging, oxidative stress, and tryptophan.