Prof. Xin Zhang received his B.Sc. degree in Food Quality and Safety from the College of Food Science and Technology, Nanjing Agricultural University, in 2008, and his Ph.D. degree in Food Science from the College of Food Science and Technology, Nanjing Agricultural University, in 2013. He was a visiting student at Rutgers University School of Food Science from 2017 to 2018. He is mainly engaged in research in the field of food biotechnology, especially the interaction between tea polyphenols and human intestinal flora.