Prof. Lei Wang is currently working as a professor at the College of Food Science and Engineering, Ocean University of China since 2021. From 2019 to 2020, he was a postdoctoral researcher at the National Key Institute of Marine Science, Jeju National University. He holds a Ph.D. in Marine Biology from Jeju National University in 2019. In 2021, he was selected as the third-level talent of the “Young Talent Project” of Ocean University of China. He is mainly engaged in research on the development and high-value utilization of marine biological resources. The research content mainly covers the separation and purification, structural analysis and biological activity evaluation of marine natural products; deep processing and quality control of seaweed; functional food, special medical food, and cosmetic raw material mining, efficacy evaluation, and product development.