Yu Zheng is a professor at the College of Bioengineering, Tianjin University of Science and Technology. He is also a vice chairman of the Sensory Tasting Technical Committee of China Condiment Association, a director of the China National Food Industry Association, and a director of the Tianjin Food Society. He won the first-class prize of the 2015 Tianjin Science and Technology Progress Award. His research interests include analysis of the brewing mechanism of traditional fermented foods; characteristic analysis, development, and application of excellent microorganisms; and food fermentation engineering.