Di Zhang joined the School of Food and Biological Engineering, Jiangsu University, in 2014, and is currently an Associate Professor. He received his B.S. in Food Science and Engineering from the Hefei University of Technology in 2007 and earned his Ph.D. in Food Science from the China Agricultural University in 2014. He also completed his joint Ph.D. training in Biological Redox at the Victor Chang Cardiac Research Institution, Australia, from 2012 to 2013. He mainly conducts research on the rapid detection of food flavor and nutrients in food systems and physiological environments, evaluating the related bioactivities, and elucidating the mechanisms.