Ruiqi Chu has a PhD in design from the School of Design, University of Leeds. She earned a BS in biotechnology and an MA in design from Jilin University. Her work promoting healthy eating through packaging design has resulted in four publications in Appetite, Food Quality and Preference, and Nutrition Bulletin. Four presentations were given at the British Feeding and Drinking Group (BFDG) conference and at the Innovations in Nutrition and Food Science conference. She worked as a reviewer on healthy eating-related topics for the Appetite journal. Her research interests include design for healthy behaviour and well-being, design psychology, design creativity, and cross-cultural design.

Marion Hetherington is a Professor Emerita in biopsychology at the School of Psychology, University of Leeds. She trained as an experimental psychologist at the University of Glasgow and the University of Oxford. She held a Fulbright Scholarship to attend Johns Hopkins University in Baltimore under the supervision of Dr. Barbara Rolls, her mentor at Oxford, and then a Fogarty International Fellowship at the NIH in Bethesda, Maryland, USA. She was a lecturer, senior lecturer, and reader in psychology at the University of Dundee, then chair in psychology at the University of Liverpool, and futures professor of psychology at Glasgow Caledonian University. She came to Leeds as a professor of biopsychology in 2008. Her interests include researching human appetite across the lifespan. Research in the HARU infant feeding group involves characterising appetite expression from the early years of life, and there is also a specialist interest in the loss of appetite in older adults.

Dr. Tang Tang is an Associate Professor at the School of Design, University of Leeds. She earned her Ph.D. in design for sustainable behaviour to reduce environmental impact at Loughborough University. She was the principal investigator on the recently completed EU-funded AMASS (Acting on the Margins: Arts as Social Sculpture) and PARTY (Participatory Development with the Youth) projects. She is currently the principal investigator on an EU-funded AMASS project and also a co-investigator on the “Downsizing” project, which explores the potential of using design interventions to promote healthy eating and portion control, funded by the BBSRC DRINC, UK. Tang serves as a respected reviewer for the UK Arts and Humanities Research Council, and the Economic and Social Research Council. Her contributions extend to the peer-review process of several prestigious academic journals, including The Design Journal, Journal of Cleaner Production, Appetite, Food Quality and Preference, and Thinking Skills and Creativity. At the core of Tang’s research agenda lies a commitment to developing transformative design strategies and methods. These initiatives are designed to promote health and address the critical environmental and social challenges of our time.