Prof. Xiang Gao has been an Associate Professor at the College of Life Sciences, Qingdao University, China, since 2022. He earned his PhD in 2017 from the College of Food Science and Engineering at Ocean University of China. He undertook postdoctoral research at the School of Public Health of Qingdao University. His research areas include food nutrition, marine functional food, and the high-value application of food and medicine resources. He won one first prize for the China Food Industry Association Science and Technology Award.