Dr. Mingdi Jiang obtained her master’s degree in Food Science from Shandong Agricultural University in 2019. She completed her Ph.D. in Chemistry at the University of Massachusetts Amherst under the supervision of Professor Vincent M. Rotello in 2025. Her research focuses on the development of functional nanomaterials and biosensing platforms for applications in food safety, disease diagnosis, and therapeutics. Her research has been published in journals including Chemical Science, Analytical Chemistry, Journal of Hazardous Materials, ACS Applied Materials & Interfaces, and Food Chemistry. She also holds several granted Chinese invention patents and has served as a reviewer for more than 10 peer-reviewed journals.