Prof. Yanjun Yang has a position as a professor and doctoral supervisor and is currently working at the School of Food Science and Technology, Jiangnan University, Wuxi, China. He is a member of the Technical Committee of the National Egg Engineering Technology Research Center. He holds a bachelor’s degree in applied chemistry from East China University of Science and Technology and a master’s and doctorate in food science from Jiangnan University. He was a postdoctoral fellow in food science at Kyoto University, Japan. He was a senior visiting scholar in food science at Purdue University, West Lafayette, IN, USA. His research directions are mainly research on functional protein emulsion systems and construction of bioactive substance transport systems; research on biomanufacturing and efficient purification technology of active proteins/peptides; research on egg processing engineering technology; and development of functional poultry and egg products. He is the author of 194 scientific publications, most of which were published in peer-reviewed journals in these fields, and his h-index is 44 (source from Scopus).