Jiguo Yang graduated with a bachelor’s degree in fermentation engineering from Zhengzhou Grain College (now Henan University of Technology) in July 2000. He received a master’s degree in biochemical engineering from South China University of Technology in July 2004 and a doctorate in fermentation engineering from South China University of Technology in July 2007. From August 2007 to August 2009, he conducted postdoctoral research at the School of Light Industry and Food at South China University of Technology. After completing his postdoctoral research, he remained at the university and is currently a faculty member at the School of Food Science and Engineering at South China University of Technology, teaching courses such as “Food Biochemistry” (a national elite course) and “Food Arts and Crafts Design.” His research focuses on functional foods, food biochemistry, oil and fat chemistry, and enzyme engineering. He has led twenty projects, including a sub-project of the 12th Five-Year Plan for Science and Technology Support Program (research and demonstration of key technologies for the development of functional foods and functional oils that regulate lipid metabolism), projects funded by the National Natural Science Foundation of China, and projects commissioned by provincial, ministerial, and corporate entities. He has published over twenty papers (ten of which are indexed by SCI) and obtained seven invention patents (four of which have been granted).