Prof. Dr. Liangli Yu is a Professor at the Department of Nutrition and Food Science, University of Maryland. She received her B.S. in Pharmaceutical Chemistry at the China Pharmaceutical University, her M.S. in Medicinal Chemistry at the China Pharmaceutical University, and her Ph.D. in Food Science/Food Chemistry at the Purdue University. She was awarded the Stephen S. Chang Award for Lipid or Flavor Science, Institute of Food Technologists (IFT) in 2020, and the Award for Advancement of Application of Agricultural and Food Chemistry, American Chemical Society AGFD in 2023. Her research focuses on nutraceuticals and functional foods for reducing the risk of obesity and related diabetes, and cardiovascular diseases, interactions between food factors and gut microbiota, and the impacts on host health and food safety and integrity chemistry.