Dr. Ji-Chang Zhou received his Bachelor’s from the West China University of Medical Sciences in 2000 and a Ph.D. (Master and Doctoral Program) in Nutrition and Food Hygiene from Sichuan University in 2005. He was a postdoctoral fellow at Sichuan Agricultural University (SAU) and Cornell University in the United States. He was an assistant/associate researcher at the International Center of Future Agriculture for Human Health of SAU, an associate researcher at the Physiochemical Laboratory of Shenzhen Center for Chronic Disease Control (SZCCDC), and an associate researcher/deputy director of the Molecular Biology Laboratory of SZCCDC. He is currently an associate professor at the School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University. He is also a standing member of the Basic Nutrition Branch of the Chinese Nutrition Society (CNS); a member of the Special Nutrition Branch of the CNS; a member of the Fluoride, Arsenic, and Selenium Branch of the Chinese Endemic Disease Association; and a council member of the Guangdong Nutrition Society. His main research interests include nutritional biology, nutritional epidemiology, and food nutrition and safety.