Dr. Ju Qiu received a Master's degree in Cereals, Oils, and Plant Protein Engineering from China Agricultural University in 2006 and obtained a Ph.D. degree in biological function science from Kyushu University in 2012. Currently, she is an associate professor at China Agricultural University. Dr. Qiu’s research interests include nutritional components, nutritional quality formation mechanisms, and the control of cereal processing, as well as the scientific theories, methods, and technological systems of cereal quality formation during processing. Dr. Qiu’s research keywords include anti-diabetes; prebiotics; starch retrogradation; sugar alcohol; oat; buckwheat; dietary fiber; absorption and digestion.