Yu Fu, Professor at College of Food Science, Southwest University, obtained PhD degree in Food Science from Aarhus University in Denmark and completed postdoctoral research at the University of Copenhagen. He has been a visiting scholar at the University of Manitoba in Canada and the University of Aberdeen in the UK. In recent years, he has led more than ten research projects, including the National Natural Science Foundation of China (General /Youth Program), National Key R&D Program, and the Chongqing Natural Science Foundation. As the first or corresponding author, he has published over 80 papers in internationally authoritative journals such as Journal of Advanced Research, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, and Food Chemistry (including 7 ESI highly cited papers and 7 cover papers). He has contributed to 8 English academic monographs and applied for/been granted 10 national invention patents. Currently, he serves as Editor-in-Chief of International Journal of Food Studies, Editor of Trends in Food Science & Technology. He has been selected as an Elsevier “Top 2% Most Cited Scientist in the World” (2023–2025) and has received awards including the ACU Early Career Award, the Foods Young Investigator Award, EFFoST “PhD Student of the Year Award,” and ICoMST “Best Paper Presentation Award.”