Prof. Weibin Bai is the director of the department of Food Science and Engineering of Jinan University, China, vice dean of the Institute of Food Safety and Nutrition, vice dean of the College of Science and Engineering at Jinan University. Prof. Bai is the director of the Guangdong Provincial Food Safety Molecular Rapid Testing Engineering Technology Center. He is currently the guest editor of Critical Reviews in Food Science and Nutrition and Food and Chemical Toxicology. Prof. Bai is the editorial board member of Phytochemical Analysis. He is the academic leader of food safety and nutrition of Jinan University. The primary research focus on product development and functional research of anthocyanin-rich fruits and vegetables. As the first author or correspondent author, he has published more than 50 academic articles, including more than 30 SCI articles at the top journals such as Critical Reviews in Food Science and Nutrition, Journal of Agricultural and Food Chemistry and Food Chemistry, etc. Up to now, Prof. Bai has been applied for 10 national invention patents, of which 6 patents are authorized and one of them has been transferred. In addition, he has participated in the compiling of four academic books.