Dr Lin LEI graduated with a Bachelor's degree in Food Quality and Safety from Nanchang University in 2009, a Master's degree in Nutrition and Food Hygiene from the same institution in 2012, and a Ph.D. in Food and Nutrition Science from the Chinese University of Hong Kong (CUHK) in 2015. She conducted postdoctoral research at CUHK from August 2015 to April 2016. Dr. Lin Lei began her academic career at Southwest University in 2016, where she was appointed as an Associate Professor and was promoted to Professor in December 2023. She also served as an Honorary Researcher at CUHK from July to October 2018 and from July to September 2024. Her research focuses on lipid metabolism and gut microbiota, selenium-rich foods and health, the processing adaptability and molecular mechanisms of whole grain products, and the high-value utilization of by-products from grain and oil processing.