Dr. Xingxing Dong is an Associate Professor and Master’s Supervisor who has long been engaged in research in food nutrition and safety. His work focuses on microbial resource exploration, microbial fermentation and biotransformation, foodborne pathogen control, and selenium-based nutritional fortification. Using microorganisms as a central research thread, his studies investigate the mechanisms and application potential of functional microorganisms in improving food nutritional quality, promoting the high-value utilization of characteristic bioresources, and enhancing food safety. His research has formed an interdisciplinary framework covering selenium biotransformation, development of functional factors in fermented foods, risk control of pathogenic microorganisms, and nutritional fortification in agricultural planting and animal breeding.​ In the field of food nutrition fortification, Dr. Dong focuses on selenium, an essential trace element, and systematically investigates the screening of selenium-enriched microorganisms, selenium metabolic mechanisms, and the microbial production of selenium nanoparticles and organic selenium. His research explores the application of functional microorganisms, including lactic acid bacteria, Bacillus species, yeasts, and fungi, in selenium biotransformation and the development of functional food ingredients. In the field of fermentation and characteristic food development, he focuses on the fermentation regulation of Monascus, yeasts, edi