Qi Chen received a B.S. degree in Food Science and Engineering from Sichuan University in 2018, followed by a Ph.D. degree in Food Science from Zhejiang University in 2023. His research focuses on fruit and vegetable processing and nutrition, natural products and functional foods, and interactions between phenolic compounds and other food components during processing. He has published 23 SCI papers in journals including Trends in Food Science & Technology, Phytotherapy Research, and Food Frontiers, etc. He received the Special Prize of the 2024 Science and Technology Progress Award of the China General Chamber of Commerce and was awarded the 2024 Zhejiang Provincial Excellent Doctoral Dissertation. Qi Chen also serves as a reviewer for Food Frontiers, eFood, Phytomedicine, and other journals, and has led or participated in several national and provincial research projects.