A graduate of Xiamen University, China in 2000, with a Ph.D. in Biochemistry and Biophysics from The University of Edinburgh, UK in 2011. Dr. Ke has led two research labs and multiple research programs in China working on food function and nanostructures, before he was appointed Professor in Plant Biochemistry and Nutrition at the School of Food Science and Nutrition, University of Leeds, UK. He has demonstrated that self-assembled nanoparticles are the functional units and bioactive compound carriers of traditional food and medicine, discovered a new mode of food-body crosstalk via nanoparticle-cell interaction in alimentary tract, and hypothesised a general redox regulating mechanism for the impacts of food components in human health. Dr. Ke is published widely in food chemistry, food function and nutrition, nanotechnology, pharmacology, alternative medicine, and free radical biology and a member of Royal Society of Chemistry, senior member of International Union of Food Science and Technology (IUFoST), Deputy Editor of npj Science of Food. Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.Dr. Li's areas of expertise lie in global genetically modified foods, tropical diseases and Public Health epidemiology.

• Part 1: Nutritional and Health Aspects of Food in China and Taiwan1. Journey from Oral to Gut: Decoding the Metabolism of Tea Phenolics and Their Harmonious Confluence with (Gut) Microbiota2. Chinese Traditional and New Soy Products: Processing, Functional Properties, and Health Benefits3. Nano-Size Functional Units in Soups: Formation, Structure, and Bioactivity4. Food, Nutrition, and Health in Inner Mongolia5. Nutrition and Health Benefits of Chinese Traditional Vinegar6. Health Benefits of Yellow Pigments in Red Yeast Rice7. Traditional Rice Foods of East Asia and Their Nutritional Value8. Common Regulatory Issues on Food Safety and their Future Outlook for China and Korea9. International Regulations of Traditional Ethnic FoodsPart 2: Nutritional and Health Aspects of Food in Korea10. Introduction: Geo-Historical Overview of Korean Foods11. Culture and Traditions: Spirits and Philosophy of Korean Foods12. Characteristics of Korean Foods and Structure of Bapsang13. Korean Fermented Foods: Compositions, Metabolomes, and Microbiomes14. Kimchi: Korea Unique Fermented Vegetables, Health and Values15. Korean Functional K-Foods: Nutrition and Health16. Representative Local Ethnic Foods of Korea17. Health Functionalities of Korean Traditional Ethnic Foods18. Regulation of Korean Food System

A graduate of Xiamen University, China in 2000, with a Ph.D. in Biochemistry and Biophysics from The University of Edinburgh, UK in 2011. Dr. Ke has led two research labs and multiple research programs in China working on food function and nanostructures, before he was appointed Professor in Plant Biochemistry and Nutrition at the School of Food Science and Nutrition, University of Leeds, UK. He has demonstrated that self-assembled nanoparticles are the functional units and bioactive compound carriers of traditional food and medicine, discovered a new mode of food-body crosstalk via nanoparticle-cell interaction in alimentary tract, and hypothesised a general redox regulating mechanism for the impacts of food components in human health. Dr. Ke is published widely in food chemistry, food function and nutrition, nanotechnology, pharmacology, alternative medicine, and free radical biology and a member of Royal Society of Chemistry, senior member of International Union of Food Science and Technology (IUFoST), Deputy Editor of npj Science of Food. Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.Dr. Li's areas of expertise lie in global genetically modified foods, tropical diseases and Public Health epidemiology.

• Part 1: Nutritional and Health Aspects of Food in China and Taiwan1. Journey from Oral to Gut: Decoding the Metabolism of Tea Phenolics and Their Harmonious Confluence with (Gut) Microbiota2. Chinese Traditional and New Soy Products: Processing, Functional Properties, and Health Benefits3. Nano-Size Functional Units in Soups: Formation, Structure, and Bioactivity4. Food, Nutrition, and Health in Inner Mongolia5. Nutrition and Health Benefits of Chinese Traditional Vinegar6. Health Benefits of Yellow Pigments in Red Yeast Rice7. Traditional Rice Foods of East Asia and Their Nutritional Value8. Common Regulatory Issues on Food Safety and their Future Outlook for China and Korea9. International Regulations of Traditional Ethnic FoodsPart 2: Nutritional and Health Aspects of Food in Korea10. Introduction: Geo-Historical Overview of Korean Foods11. Culture and Traditions: Spirits and Philosophy of Korean Foods12. Characteristics of Korean Foods and Structure of Bapsang13. Korean Fermented Foods: Compositions, Metabolomes, and Microbiomes14. Kimchi: Korea Unique Fermented Vegetables, Health and Values15. Korean Functional K-Foods: Nutrition and Health16. Representative Local Ethnic Foods of Korea17. Health Functionalities of Korean Traditional Ethnic Foods18. Regulation of Korean Food System

A graduate of Xiamen University, China in 2000, with a Ph.D. in Biochemistry and Biophysics from The University of Edinburgh, UK in 2011. Dr. Ke has led two research labs and multiple research programs in China working on food function and nanostructures, before he was appointed Professor in Plant Biochemistry and Nutrition at the School of Food Science and Nutrition, University of Leeds, UK. He has demonstrated that self-assembled nanoparticles are the functional units and bioactive compound carriers of traditional food and medicine, discovered a new mode of food-body crosstalk via nanoparticle-cell interaction in alimentary tract, and hypothesised a general redox regulating mechanism for the impacts of food components in human health. Dr. Ke is published widely in food chemistry, food function and nutrition, nanotechnology, pharmacology, alternative medicine, and free radical biology and a member of Royal Society of Chemistry, senior member of International Union of Food Science and Technology (IUFoST), Deputy Editor of npj Science of Food. Prof Sangsuk Oh received his B.A .degree from the Seoul National University and M.S. and Ph.D. from the University of California, Davis. He was honored by the Korean Food and Drug Administration for the ‘Efforts to implementation of food safety system in Korea’ and ‘Career achievement award from IUFoST and an academic award from the Korean Society of Food Hygiene and Safety. He co-founded the Korean Food Safety Institute and acted as the chairperson of the organization. He has worked as an editor for the publication of several books related to food safety. As an IUFoST Fellow, He served as chairman of IUFoST’s Food Chemistry Division. He had experience at US FDA as a Staff Fellow of the National Center for Food Science and Technology at Summit-Argo, IL. He also served as vice president of the Korean Society of Food Science and Technology and the Korean Society of Food Hygiene and Safety. He was a member of many governmental committees related to food safety including the Prime Minister of South Korea Food Safety committee. In addition, he has experience in the food industry as well. At the Shany Food Research and Development Center, he served as director of the center and acted as the head of the flight meal safety center for Korean Air.Dr. Li's areas of expertise lie in global genetically modified foods, tropical diseases and Public Health epidemiology.

• Part 1: Nutritional and Health Aspects of Food in China and Taiwan1. Journey from Oral to Gut: Decoding the Metabolism of Tea Phenolics and Their Harmonious Confluence with (Gut) Microbiota2. Chinese Traditional and New Soy Products: Processing, Functional Properties, and Health Benefits3. Nano-Size Functional Units in Soups: Formation, Structure, and Bioactivity4. Food, Nutrition, and Health in Inner Mongolia5. Nutrition and Health Benefits of Chinese Traditional Vinegar6. Health Benefits of Yellow Pigments in Red Yeast Rice7. Traditional Rice Foods of East Asia and Their Nutritional Value8. Common Regulatory Issues on Food Safety and their Future Outlook for China and Korea9. International Regulations of Traditional Ethnic FoodsPart 2: Nutritional and Health Aspects of Food in Korea10. Introduction: Geo-Historical Overview of Korean Foods11. Culture and Traditions: Spirits and Philosophy of Korean Foods12. Characteristics of Korean Foods and Structure of Bapsang13. Korean Fermented Foods: Compositions, Metabolomes, and Microbiomes14. Kimchi: Korea Unique Fermented Vegetables, Health and Values15. Korean Functional K-Foods: Nutrition and Health16. Representative Local Ethnic Foods of Korea17. Health Functionalities of Korean Traditional Ethnic Foods18. Regulation of Korean Food System