Dr. Faisal Eudes Sam is an early-career researcher in Food Science and Engineering at Northwest A&F University, China. His research focuses on food flavor chemistry, fermentation science, sensory evaluation, volatile compound analysis, and aroma–matrix interactions in fermented and processed beverage systems. He uses HS-SPME-GC-MS, chemometrics, sensory–chemical integration, thermodynamic analysis, and molecular modeling to study how processing conditions and food matrix components influence aroma retention, flavor stability, and product quality. He has authored more than 30 SCI-indexed publications in food science, flavor chemistry, fermentation, and sensory quality research, including studies published in Food Chemistry, Journal of Food Composition and Analysis, Journal of Food Science, Foods, Membranes, and other peer-reviewed journals. His doctoral research examines quality regulation in low- and non-alcoholic wine systems, with emphasis on reverse osmosis dealcoholization, mannoprotein–aroma interactions, tannin effects, volatile compound stability, and sensory perception. Faisal also has experience as a peer reviewer for international food science journals, including Food Research International, LWT – Food Science and Technology, Journal of Food Composition and Analysis, Food and Humanity, Applied Food Research, and Food and Bioprocess Technology.