Dr. Li Liang is a professor in the State Key Lab of Food Science and Technology and School of Food Science and Technology at Jiangnan University. She received her B.S. in ocean chemistry at Ocean University of Qingdao (Ocean University of China). After completing her Ph.D. in polymer chemistry & physics at Fudan University, she had her postdoctoral training in the Department of Food Science and Nutrition at Laval University. Her current research focuses on food chemistry involved in protein structure and function, protein encapsulation and immobilization, and biopolymer-based encapsulation of bioactive components. She obtained Tanner Award of The Institute of Food Technologists (IFT). She is a fellow of International Association of Advanced Materials.