Mingqian Tan, Professor of Dalian University of Technology, Director of the Institute of Food Cross-Science, recipient of the National Outstanding Young Scientist Fund, Chief Scientist of the National Key Research and Development Program, and enjoying the State Council Special Government Allowance. Mr. Tan was selected as one of the "Hundred Talents" of Liaoning Province's One Hundred Million Talents Project, a leading talent in Dalian, a leading talent in scientific and technological innovation in Liaoning Province, an excellent scientific and technological worker in Liaoning Province, a member of the Expert Committee of the China Alliance of Food Colleges and Universities, and the editor-in-chief of Wiley's academic journal Food Safety and Health, and the editor-in-chief of SCI Trends in Food Science & Health. He is an expert committee member of China Association of Food Colleges, the founding editor-in-chief of Wiley's academic journal Food Safety and Health, and an editorial committee member of SCI journals Trends in Food Science & Technology, Food Science and Human Wellness, and Food Science. His research focuses on the basic theories and key technologies of stable targeted delivery and precision nutrition of food functional factors, including the absorption and metabolism mechanism of food functional substances and the correlation law of bioefficacy, and the design, controlled release and efficient absorption strategies of stable targeted nutrition of functional substances, as well as the precise regulation of the targeted health effects and the enhancement of the efficacy. He has published more than 170 articles as first and corresponding authors, with H-index of 40, and has been selected as one of the top 2% of top scientists in the world. He has edited one monograph in English, and has authorized 15 national invention patents. He has presided over more than 10 national, provincial and municipal projects, such as the National Key Research and Development Program project, the National Natural Science Found.