Dr. Hao Zhang is an Associate Professor and Master’s Supervisor at the College of Food Science and Technology, Henan University of Technology. He earned his Ph.D. in Food Science and Engineering from Jiangnan University (2021) and served as a Joint Ph.D. Fellow at Wageningen University & Research (Netherlands) in the Food Quality and Design Group (2018–2019). Dr. Zhang’s research sits at the intersection of lipid processing, chemical safety, and functional nutrition. He specializes in the formation mechanisms of reactive carbonyl compounds and harmful Maillard reaction products, the mitigation of processing hazards in oils, and the structural characterization of bioactive ingredients targeting chronic diseases such as hyperlipidemia and diabetes. Dr. Zhang has spearheaded and joined in over 10 high-level initiatives, including projects funded by the National Natural Science Foundation of China. He has published over 20 peer-reviewed papers, with 18 SCI publications—of which 15 are ranked in CAS Q1. Additionally, he holds 4 authorized invention patents and has successfully led and participated in 6 industrial collaborative projects.