Dr. Yu Peng is an associate professor at the Beijing Academy of Agriculture and Forestry Sciences in China, specializing in sustainable food innovation. Her research focuses on the mild fractionation of plant proteins, nutritional evaluation of alternative protein resources, and novel plant-based product development. She obtained her PhD in 2021 from the Food Process Engineering Group at Wageningen University, the Netherlands, where her thesis, "Soy fractionation pathways for food applications," was sponsored by the prestigious European project, Plant Meat Matters. Dr. Yu Peng brings cutting-edge expertise and a passion for advancing sustainable food systems to the conference.