Assoc. Prof. Dr. Yang Yang is an associate professor and Director of the Institute of Food Safety Risk Assessment at Hebei Normal University of Science & Technology, with recognized expertise in food safety, foodborne microbiology, and molecular detection technologies. He earned a doctoral degree in Nutrition and Food Hygiene from the Chinese Center for Disease Control and Prevention, where he received systematic training in food safety science and public health. He has long been engaged in teaching and research in food quality and safety, serving as a graduate supervisor and leading multiple competitive research projects funded by provincial governments, national key research and development programs, and international agencies, including several projects supported by the United States Department of Agriculture. His research focuses on the safety of fresh and fresh-cut fruits and vegetables, rapid detection and control of foodborne pathogens, antimicrobial resistance monitoring, pathogen typing and traceability, virulence characterization, and database construction. He has made notable contributions to the development of rapid PCR-based detection methods, revision of national food safety standards, and establishment of a national Listeria monocytogenes typing and traceability database. Dr. Yang has published extensively in high-impact international and domestic journals and holds multiple authorized patents. He serves as a standing committee member and council director of national professional organizations in molecular diagnostics and foodborne microbiology, and as a senior editorial board member and reviewer for more than twenty SCI-indexed journals. His work has been recognized with multiple honors for outstanding peer-review service, academic excellence, teaching performance, and professional contributions.