Dr. Fang Zhong is a professor of the School of Food Science and Technology at Jiangnan University. She obtained her bachelor’s degree from the Wuxi Institute of Light Industry in 1993 and her Ph.D. from Wuxi University of Light Industry (Jiangnan University) in 2001. In August 2005, she completed her postdoctoral research at the College of Agriculture and Environment, University of California. In January 2002, she joined Jiangnan University as a lecturer. Since July 2007, she has been a professor. She has been awarded seven provincial and ministerial awards, including the Jiangsu Science and Technology Award, the China Cereals and Oils Association Science and Technology Progress Award, the Food Industry Association Science and Technology Award, and the China General Chamber of Commerce Science and Technology Progress Award. She is an expert of the ISO/IEC Working Group of the International Committee for Standardization Sensory Subcommittee and a member of the National Technical Committee for Sensory Analysis Standardization (SAC/TC 566) and CSTM Technical Committee for Sensory Analysis Standardization (CSTM/FC98/TC05). Her research fields are analysis of biomacromolecule structure and functional characteristics and macromolecular modification; stabilization and controlled release technology of functional food components; food perception physiology and methodology; and design of sugar-reduced and salt-reduced foods based on perception interaction.