Dr. Hongshun YANG is an Associate Professor in the Department of Food Science and Technology at the National University of Singapore (NUS). He obtained his Ph.D. in Refrigeration and Cryogenics Engineering from Shanghai Jiao Tong University in 2005 and worked as a Research Fellow at Auburn University from 2006 to 2008. He obtained his second Ph.D. in Food Science from the University of Minnesota in 2012 and was a faculty research assistant at the University of Maryland before joining NUS in 2013. Dr. Yang’s research interests include food processing, safety engineering and foodomics, especially in seafood, fruit and vegetables, and cereal products. He is an Editor of LWT-Food Science and Technology, Section Editor for International Journal of Agricultural and Biological Engineering and an editorial board member for Journal of Food Science. He is the Chair Designate of Institute of Food Technologists (IFT) Aquatic Food Products Division.