Dr. Lei Chen is an Associate Researcher at the National Engineering Research Center for Grain Fermentation and Food Biomanufacturing at Jiangnan University, a master’s tutor, and a “Doctor of Entrepreneurship and Innovation” in Jiangsu Province. He has long been engaged in research on the biosynthesis of natural products synthesized by fermentation of edible and medicinal fungi, polysaccharide structure and application, and utilization of enzyme resources. He is mainly responsible for teaching courses on food fermentation technology, biochemistry experiments, etc. In recent years, he has chaired or participated in four national or provincial-level scientific research projects, including the National Natural Science Foundation of China, the Jiangsu Provincial Natural Science Foundation, and the National Key Research and Development Program.