Zhao Dongrui serves as Deputy Director of the Brewing Engineering Department and is an awardee of the Beijing Young Talent Lift Project (2023-2025). He holds editorial roles as a Young Editorial Board Member and Reviewer for prominent food science journals. His primary research focuses on food flavor analysis and the evaluation of functional ingredients. Zhao Dongrui has secured funding as Principal Investigator for one National Natural Science Foundation of China (NSFC) project and five industry–university collaborative projects. Over the past five years, his research has centered on the expression of flavor compounds in alcoholic beverages and the mechanistic validation of bioactive components in functional foods. His work has yielded over 80 publications in leading international journals, including the Journal of Agricultural and Food Chemistry, Food Chemistry, Food Reviews International, Food Research International, and the Journal of Functional Foods, among which are two Highly Cited Papers and two Hot Papers.