Dr. Lan Liao is a Professor at the Department of Food Science and Engineering, Foshan University. She is the deputy director of the Guangdong Key Laboratory of Intelligent Food Manufacturing. She received her PhD degree at South China University of Technology. Subsequently, she continued her studies as a visiting scholar at the University of Maryland in 2010 to 2011. She was awarded the Foshan University Teaching Quality Gold Award/Excellent Teacher Award in 2021 to 2022. She has presided over more than 10 teaching and research projects. Her research interests include protein molecular modification, structural design, aggregation characterization, bioactivity (allergenicity), and the structure and activity relationship evaluation application basis of cereal protein, as well as key technical fields of prepared food processing and food freezing innovation.