Ren Zhongyang is an associate professor and master's supervisor in College of Ocean Food of Biological Engineering from Jimei University. He is a high-level talent from Fujian Province and has studied at the National University of Singapore, primarily engaging in research and teaching in the field of food science. Currently, he main focuses on constructing and applying marine-based emulsion delivery systems, deep processing of aquatic products and high-value utilization for their by-products, furtherly studying the interaction and structural-functional characteristics of food components. He serves as a young editorial board member for journals such as Journal of Future Foods, Food Science of Animal Products, Food & Medicine Homology, and Food Materials Research. He has presided over more than 10 scientific research projects of various types including the National Natural Science Foundation of China, Natural Science Foundation of Fujian Province and Science and Technology Plan Project of Xiamen. He has published over 50 academic papers in mainstream food science journals such as Food Hydrocolloids, Food Chemistry, Food Research International, International Journal of Biological Macromolecules, and Food Science. Among these, more than 20 SCI papers were authored or co-authored by him with three highly cited papers from ESI. He has applied for over 10 patents, with one granted. He received the Third Prize for Scientific and Technological Progress of Fujian Province in 2023.