Dr. Runqiang Yang graduated from Jilin University with a B.S. degree in 2008 and received his Ph.D. degree in Food Science from Nanjing Agricultural University in 2013. He did teaching and research-related work in the College of Food Science and Technology of Nanjing Agricultural University from 2013 to 2016 and has been the deputy director of the Department of Food Science and Engineering in the College of Food Science and Technology since 2016. He also serves as an evaluation expert for the National Natural Science Foundation of China, a member of the Ninth Council of the Chinese Society of Cereals and Oils, an evaluation expert of the High-tech Enterprises/Innovation Leading Enterprises of Jiangsu Province, as well as an editorial board member of the Journal of Science and Technology of the Food Industry, for young people. His research interests include agricultural product processing and high-value utilization of by-products, whole grain food nutrition, and processing quality enhancement technologies and mechanisms.
