Yuan Yuan received her PhD in Food Science from the University of Tennessee. Her research focuses on antifreeze peptides, molecular dynamics simulations, cold plasma processing, and quality protection of frozen and refrigerated foods. Prof. Micholas Smith is a Research Assistant Professor with the Department of Biochemistry and Cellular and Molecular Biology at The University of Tennessee, Knoxville, and a member of the UT/ORNL Center for Molecular Biophysics. His expertise includes molecular modeling, molecular dynamics simulations, biomolecular interactions, and computational analysis in biological and food-related systems. Prof. Tong Wang is a Professor in the Department of Food Science at the University of Tennessee Institute of Agriculture. She also serves as the Director of Graduate Studies in Food Science. Her research focuses on food lipids, lipid chemistry, food byproduct utilization, edible coatings, and value-added applications of plant, animal, and insect lipids and lipoproteins.