Jian Li is a Professor and Associate Dean at the School of Food and Health, Beijing Technology and Business University. He is a recipient of a national-level young talent award in China.

Professor Li concurrently serves as Vice President of the Beijing Institute of Food Science and Technology; Secretary-General of the Committee on Specialty Foods and Smart Catering, China Association for the Promotion of Quality and Safety in Food and Drug Enterprises; Deputy Secretary-General of the Professional Committee on Green Agriculture and Food Nutrition, China Green Food Association; Member of the Subcommittee on Livestock Meat Products of the National Technical Committee on Standardization of Meat, Poultry, and Egg Products; Member of the National Technical Committee for Standardization of Agricultural Products Purchasing and Marketing; and Board Member of the National Soybean Intensive Processing Innovation Alliance.

He also serves as a young editorial board member for several leading journals in the field, including Science and Technology of Food Industry, Food Science, Food Research and Development, and Journal of Food Science and Technology.

His research focuses on the processing and utilization of novel proteins. He is the principal investigator of a “14th Five-Year Plan” National Key R&D Program project and has led several projects funded by the National Natural Science Foundation of China. His work has been recognized with multiple awards, including the Second Prize of the Shandong Provincial Science and Technology Progress Award and the China Industry–Academia–Research Collaboration Innovation Award.