Hu Hou received his bachelor’s degree in Food Science from Yantai University in 2006 and his doctorate in Food Science from Ocean University of China in 2011. He is now a professor of the College of Food Science and Engineering, Ocean University of China. Focusing on bulk marine biological resources, he studies the variability and thermal stability mechanism of their processing systems, acquisition of target proteins/peptides, structural analysis, and structure-activity evaluation, etc. In recent years, he has undertaken more than 20 national, provincial and ministerial level projects such as the National Natural Science Foundation of China, the National 863 Program, and the National Key R&D Plan, of which he has been the project leader for more than 10 projects; he has published more than 100 academic articles. Among them, he published more than 50 SCI/EI articles as the first/corresponding author, published 1 academic monograph, and applied for 32 patents. He has won the first prize of Science and Technology Progress Award of China Chamber of Commerce, the first prize of Shandong University Science and Technology Progress Award, and the first prize of Qingdao Science and Technology Progress Award, etc. He serves as a review expert for internationally renowned journals, the National Natural Science Foundation of China, and a director of the Qingdao Bioengineering Society.