Dr. Zhouya Bai is a Professor at the College of Food and Bioengineering, Henan University of Science and Technology. She received her Ph.D. from Nanchang University in 2021. Her research focuses on the valorization of cereal processing by‑products, the application of innovative technologies (ultrasonication, fermentation, enzymatic modification) to enhance the quality and safety of cereal‑based products, and the development of low‑glycemic‑index functional foods. She has published over 30 SCI/EI papers as first/corresponding author in journals such as Food Hydrocolloids, Food Chemistry, Carbohydrate Polymers, and Journal of Agricultural and Food Chemistry. She currently presides over the National Natural Science Foundation of China Youth Program (32302075) and multiple provincial-level research projects. She serves as the teaching director of the Department of Food Nutrition and Health at her university.