Prof. Dr. Yaqiong Zhang is  an Associate Professor in the Institute of Food and Nutraceutical Science at Shanghai Jiao Tong University. Her research focuses on the chemistry and biochemistry of food functional components and contaminants, mainly including functional ingredient stabilization technology, functional components and its modulation of the host metabolism, and molecular mechanisms involved in the toxic effects of food contaminants. Dr. Zhang received her PhD in Biomedical Engineering from Shanghai Jiao Tong University in 2016. She also has received a MS in Pharmaceutics in 2007 and a BS in Biological Engineering in 2004 from Shanghai Jiao Tong University. Dr. Zhang has more than 65 research articles published/accepted in refereed scientific journals, along with 2 book chapters, 10 Chinese invention patents (4 authorized), and some invited talks and conference presentations. Dr. Zhang serves as a Guest Editor for Foods and Nutrients and is an invited reviewer for Food Chemistry, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Research International, LWT, and the International Journal of Biological Macromolecules.