Prof. Yu Fu is a Full Professor at College of Food Science, Southwest University, China. He earned his PhD degree in Food Science from Aarhus University and completed postdoctoral research at University of Copenhagen. He has also served as a visiting scholar at the University of Manitoba and the University of Aberdeen. Dr. Fu has led several research projects, including National Natural Science Foundation grants, National Key R&D Program, etc. He has published over 100 peer-reviewed papers as first or corresponding author in internationally respected journals such as Journal of Advanced Research, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, and Food Chemistry. He has contributed to eight English academic books and holds ten national invention patents. He also serves the scientific community in numerous professional and editorial roles, including member of Youth Working Committee of Chinese Association of Animal Products Processing, expert of Technical Advisory Committee of Chongqing Agricultural Product Processing Association, Editor-in-Chief of International Journal of Food Studies, Editor for Trends in Food Science & Technology, Academic Editor for Journal of Food Biochemistry, Deputy Editor for International Journal of Food Science & Technology. He was listed among Elsevier’s “Top 2% Scientists” (2023–2025) and has received awards including the ACU Early Career Award, Foods Outstanding Young Scholar Award, Excellent Instructor Award for International College Students’ Innovation Competition (Gold award), EFFoST “PhD Student of the Year” award, and the Best Oral Presentation Award at the ICoMST.

• 1. Red seaweed Palmaria palmata: A sustainable protein source for the future2. Nutritional and Functional Bioactive Compounds in Fish3. Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits4. Phlorotannins from marine algae5. Shrimp: Nutrition, Preservation and Processing6. Nutritional , Flavor and Functional Properties of Golden Pomfret7. Fish by-products: Functional properties, health attributes, and challenges8. Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies9. Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities