Yaqiong Liu is a professor at the Department of Food Science and Engineering, College of Food Science and Technology, Hebei Agricultural University. She received her bachelor’s degree from Hebei Agricultural University in 1996, and her master’s degree from Huazhong Agricultural University in 1999, and worked as an experimentalist at the deputy chief clerk of the Graduate Department of Hebei Agricultural University from 1999 to 2005. She received her doctorate in food science from China Agricultural University in 2009. From 2009 to 2017, she served as a lecturer and associate professor at the College of Food Science and Technology, Hebei Agricultural University. In 2017, she served as a visiting scholar at the Department of Food Science and Engineering, University of Georgia, USA. Since 2017, she has served as an associate professor and professor at the College of Food Science and Technology, Hebei Agricultural University. Her research interests are agricultural product processing and safety, and aquatic product processing and comprehensive utilization. In recent years, she has undertaken several scientific research projects and won 1 third prize in the Hebei Provincial Science and Technology Progress Award and 1 Hebei Mountain Area Entrepreneurship Award as the host, and 2 second prizes in the Hebei Provincial Science and Technology Progress Award and 2 Hebei Mountain Area Entrepreneurship Awards as the main researcher.
Jin Zhang is a Research Associate Professor at the Institute of Food Science, Zhejiang Academy of Agricultural Sciences. He received his doctorate from Huazhong Agricultural University, and participated in the joint doctoral program of Huazhong Agricultural University and the University of Georgia, USA. He is a core scientific researcher of the State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, and Zhejiang–Russia Joint R&D Center for Nutritional and Health Foods’ Green Manufacturing. He is also the youth editorial board member of several peer-reviewed journals, such as eFood, Food Materials Research, Journal of Future Foods, and Food Innovation and Advances. His main research areas include 1) the quality regulation of animal-derived foods, 2) the high-value utilization of animal processing by-products, and 3) the hazard control of animal-derived food risk factors.
