Dr. Yi He is an Associate Professor and Master's Supervisor at the College of Food Science and Engineering, Wuhan University of Light Industry. Before that, he was a lecturer at this university from 2015 to 2019. He obtained his master's and doctoral degrees from the School of Food Science and Technology at Huazhong Agricultural University from 2010 to 2015. From 2013 to 2015, he went to the Institute of Organic Chemistry at Hanover University in Germany to study as a joint doctoral student sent by the state. In addition, he was selected for the provincial talent plan in Hubei Province and served as a member of the Royal Society of Chemistry in the UK. He is a member of the Fungi Professional Committee of the Wuhan Society of Microbiology and an expert reviewer for various international journals and magazines, including Food Chem, Scientific Reports, Process Biochem., Nat. Prod. Res., etc. His research field is the excavation of secondary metabolites in microorganisms and the study of their biological activity and biosynthetic pathways, with a focus on the synthesis mechanism and regulation of substances, such as Monascus pigments and kumquat in Monascus, the microbial fermentation metabolism, the transformation of selenium elements, and the research on selenium enrichment mechanisms, as well as the development and application of functional fermented foods.