Dr. Junhe Yu earned her Ph.D. in Food Science & Engineering from Jiangnan University, China, where her research focused on Maillard reaction intermediates and their impact on flavor and food quality. She has also held research positions at Technical University of Munich, Germany, and North Carolina State University, USA. Dr. Yu’s research explores the bioactivity, metabolism, and structural characterization of dietary polyphenols and polysaccharides, with a particular interest in their role in precision nutrition and chronic disease prevention. She has authored multiple high-impact publications and holds patents related to food chemistry innovations. A member of professional organizations such as the Institute of Food Technologists (IFT) and the American Chemical Society (ACS), she has received recognition for her contributions to functional food research and biomarker-based dietary assessment methodologies.