**About the Editors**

#### **Weiying Lu**

Dr. Weiying Lu is an Associate Professor at Shanghai Jiao Tong University. He earned his Ph.D. degree in analytical chemistry from Ohio University. He specializes in the research fields of food analysis chemistry, food safety, and quality control. His research interests encompass theoretical and applied aspects of combining fingerprinting techniques such as high-performance liquid chromatography (HPLC), ultra-high-performance liquid chromatography–time-of-flight mass spectrometry (UHPLC-TOF-MS), gas chromatography (GC), and chemometrics in food fingerprinting analysis. These techniques are focused on food products such as olive oil and dairy products. He also investigates the traceability and quality identification of functional health food products such as goji berries and Plantago seeds and applications of deep learning techniques in food quality assessment.

Dr. Lu has led various research projects, including grants from the National Natural Science Foundation of China and industry-sponsored collaborations. His scholarly contributions include over 30 publications in prestigious domestic and international journals. Additionally, he has obtained multiple patents and software copyrights. Dr. Lu's outstanding work has garnered recognition, including the American Chemical Society Member Award and the Journal of Agricultural and Food Chemistry Excellence in Review Award.

#### **Yanping Chen**

Dr. Yanping Chen is an Assistant Professor in the Department of Food Science and Technology at Shanghai Jiao Tong University. Her research interests include food flavor chemistry, sensory evaluation, and flavor perception. She obtained a Ph.D. degree from the Chinese University of Hong Kong in 2016 and obtained master's and bachelor's degrees from Jiangnan University in 2013 and 2010. She has published 36 academic papers, including 2 highly cited papers and 2 papers with IF>15. She has been involved in more than 20 research projects funded by the Chinese national natural science foundation and the food industry as the principal investigator or a co-investigator. She is a member of the Youth Working Committee of Shanghai Food Society, a member of the China Animal Products Processing Research Association, and a member of the American Chemical Society. She has served as Guest Editor for the *Journal of Food Biochemistry*, *Biosensors*, *Foods*, and other journals. She is also a reviewer for food-related journals. She has guided many students to win awards in various food innovation competitions and receive other honorary titles such as Shanghai Jiao Tong University Outstanding Graduate and Shanghai Outstanding Graduate.

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