Professor Harold CORKE has served as a full-time Chair Professor at the University of Hong Kong, Shanghai Jiao Tong University. With over 40 years of dedication, he has made significant contributions to research, education, promotion, and industrial development in the field of natural bioactive compounds. His work has advanced the understanding and application of these compounds, driving innovation and progress in the industry.

• Honorary Professor of the University of Hong Kong
• President of AACC International (American Association of Cereal Chemists International)
• Senior Editor of Cereal Chemistry
• Published over 300 SCI academic papers, cited 16,828 times, including 4 highly cited papers.
• Ranked among the top 1‰ of scientists in Agricultural Sciences (ISI Web of Knowledge Essential Science Indicators).
• Listed in the "World's Top 2% Scientists" in 2022 (Stanford University)
• Editor-in-Chief of Journal of Cereal Science (J. Cereal Sci.) and LWT-Food Science and Technology (LWT-Food Sci. Technol.).
• Editorial Board Member of Comprehensive Reviews in Food Science and Food Safety (Compr. Rev. Food Sci. Food Saf.) and Food Chemistry (Food Chem.).

Dr. Franck Zhang holds a Ph.D. in Biochemistry from the University of Bordeaux, France. His research is centered on the enzymatic synthesis and modification of plant natural products, leveraging cutting-edge techniques to unlock the potential of bioactive compounds for various industries.

Dr. Leá Liu earned her degree from the University of Reims, France, and is a skilled biochemist and fermentation engineer. Her expertise lies in the production of functional fermented bioactive ingredients, where she combines scientific rigor with innovative approaches to create high-value, health-promoting solutions.

Dr. Jack Zhang graduated from the University of Hong Kong and is an expert in functional polysaccharides and probiotic fermentation. With a strong background in bioactive compounds, he specializes in developing innovative solutions for health and wellness applications.