Prof. YU Hansong, member of the Communist Party of China, is a Level 2 Professor, and a Doctoral Supervisor. He received his Ph.D. in Biochemistry and Molecular Biology from Jilin University. From 2013 to 2014, he conducted collaborative research on the deep processing of soybean products with SAM K.C. CHANG, IFT FELLOW, and ACS FELLOW, at North Dakota State University and Mississippi State University in the United States. He is a member of the Expert Committee of the Global Innovation Network Project of the United Nations Industrial Development Organization (UNIDO); was selected for the National Major Talent Project (SNYC LJ); Deputy Chief Scientist/Director of the Processing Research Office/Executive Expert/Post Scientist of the National Soybean Industry Technology System; Category B Talent of Jilin Province; Vice Chairman of the National Soybean Deep Processing Industry Science and Technology Innovation Alliance; Deputy Secretary-General of the Cash Crop Branch of the National Agricultural Technology Extension Association; Secretary-General of the National Special Soybean Industry Alliance; Member of the Popular Science Committee of the Chinese Institute of Food Science and Technology; former member of the Youth Working Committee; Member of the Agricultural Product Processing Standardization Technical Committee of the Ministry of Agriculture and Rural Affairs; Member of the Expert Committee of the China Light Food Industry Management Center; Expert of the China Soybean Products Association; Deputy Leader of the Expert Working Group for the Professional Competency Level Certification of Soybean Product Practitioners of the China Soybean Products Association; Advanced Scientific and Technological Worker of the China Soybean Products Association; Head of the Changbai Mountain Leading Team of Jilin Province; Outstanding Young and Middle-aged Leading Talent of Jilin Province; Top-notch Innovative Talent of Jilin Province; New Era Changchun Youth Pioneer (Model); Director of the Jilin Provincial Food Safety Expert Advisory Committee; Standing Director of the Jilin Provincial Food Science Society.

In the past five years, he has led 15 national and Jilin provincial major research and key projects, including the National Agricultural Industry Technology System, the National Natural Science Foundation of China, the National Science and Technology Support Major Project, the Ministry of Agriculture's 948 Project, and the Changchun Municipal "Double Ten" Project. He has received one first prize of Jilin Provincial Science and Technology Progress Award, one first prize of the National Agricultural, Animal Husbandry and Fishery Harvest Award, one first prize of Jilin Provincial Natural Science Achievement Award, four second prizes of Science and Technology Progress Award, and one third prize. He has published over 280 papers (120 SCI and EI indexed) in internationally renowned journals such as Food hydrocolloids, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Research International, and Food Control, all top-tier journals in the Chinese Academy of Sciences' Q1 tier, as well as EI journals such as Food Science, Chinese Journal of Food Science, and Transactions of the Chinese Society of Agricultural Engineering. He has also published two monographs and textbooks and applied for and obtained 25 patents. He has participated in the formulation of seven national and industry standards. He is a reviewer for over 20 authoritative international journals, including Food hydrocolloids and Food Chemistry. Founding Editor-in-Chief of the English-language international journal Plant-based Food; Guest Editor of Q1 magazines Frontier in Nutrition and Foods; Editorial Board Member of Food Science (EI); Editorial Board Member of Food Industry Technology (EI); Editorial Board Member of Food and Fermentation Industries (EI); Editorial Board Member of the Journal of Jilin Agricultural University.