Dr. Wenting Zhao is an Associate Professor at the Beijing Academy of Agriculture and Forestry Sciences, with a PhD from China Agricultural University. Her research focuses on fruit and vegetable processing, preservation, and novel plant-based product development. She possesses expertise in elucidating mechanisms underlying food quality changes during storage. Her work investigates physicochemical properties, microbial shifts, and metabolic pathways including ROS and membrane lipid metabolism in fresh-cut vegetables under varying storage conditions. She employs advanced control strategies such as high hydrostatic pressure, vacuum impregnation, and dense phase carbon dioxide treatment to mitigate quality deterioration. Dr. Zhao has authored numerous articles in prestigious journals including Food Hydrocolloids, Food Chemistry, Journal of Agricultural and Food Chemistry, LWT, and Postharvest Biology and Technology. Her contributions have been honored with the Second Prize from The People’s Government of Beijing Municipality in 2023, First Prize for Science and Technology Progress from the China National Light Industry Council in 2023, and First Prize from the Chinese Institute of Food Science and Technology in 2022. Dr. Zhao serves as an active reviewer for leading international journals, including Carbohydrate Polymers, Food Chemistry, Food Research International, Food Packaging and Shelf Life, and Postharvest Biology and Technology, etc.