Zhen Qin is an Associate Professor in the School of Life Sciences at Shanghai University. He received a Ph.D. degree in food biotechnology from the China Agricultural University (2016). His research interests include food enzymology and food carbohydrates, the green biomanufacturing of food functional components, and the control of pathogenic microorganisms in food. He has published over 50 papers in journals, books, and conferences in these areas, and has received a number of research awards.