Dr Gao received a bachelor's degree in Processing and Storage of Agricultural Products in 2002 from Henan Agricultural University, and a master's degree and PhD in Food Science from Tianjin University of Science and Technology in 2005 and South China University of Technology in 2010, respectively. He also studied at the Food Science Department of Cornell University as a visiting scholar from Mar. 2016 to Mar. 2017. Dr Gao has worked as a technologist at Guangzhou RiRiXiang Food Products Co. Ltd. (Mar. 2005–Sep. 2007) and an associate professor at Jiangnan University, Wuxi, China (July 2010–Dec. 2014). Currently, he is a professor at the School of Food Science and Biological Engineering, Jiangsu University, Zhenjiang, China. Dr Gao has published over 80 journal articles. He is an editorial board member of LWT-Food Science and Technology and a guest editor of Frontiers in Nutrition and Foods. He has reviewed over 550 manuscripts for over 30 reputable SCI journals such as Trends in Food Science & Technology, Comprehensive Reviews in Food Science and Food Safety, Journal of Agricultural and Food Chemistry, Ultrasonics & Sonochemistry, Food Chemistry, etc. Dr Gao’s current research interests focus on non-thermal processing technologies (NTPTs), food flavour chemistry and micronutrients and their regulation on fermentation, crops and animals. His research has been successfully applied by several large domestic food enterprises and gained good economic benefits and social value.