Dr. Juan-ying Ou is the Master's Degree Supervisor at the Department of Food Science and Engineering, Jinan University. She completed her PhD studies in Food and Nutrition at The University of Hong Kong in 2018. Her research focuses on the safety of thermally processed foods and the development of functional foods, with emphasis on the inhibition of phenolic substances and amino acids on thermally processed hazardous products, etc. She has published more than 20 SCI papers, including 13 SCI papers as first author or corresponding author, with more than 600 SCI citations, and co-authored two books in English. She is currently a reviewer for the Journal of Agricultural and Food Chemistry, Journal of Hazardous Materials, Journal of Functional Foods, and other well-known journals.