Prof. Dr. Tiange Li mainly focuses on food nutrition and health. More specifically, her research focuses on the effects and mechanisms of food-derived bioactive compounds, including milk peptides, milk fat globule membrane, and prebiotics, on metabolic disorders (chronic inflammation, insulin resistance, and obesity) in vitro and in vivo. Additionally, the exploration of the relationship among prebiotics, gut microbiota, and metabolic disorders is another area of research. She earned from the China Agricultural University, an MS in Agricultural Products Processing and Storage Engineering (2016) and a PhD (2020). She is now an Associate Professor at the College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China. She was awarded the 2022 Henan Province "Internet +" College Students Innovation and Entrepreneurship Competition Outstanding Instructor.