Dr. Jing Zhao is an associate professor in Foods and Nutrition at San Diego State University. Dr. Zhao obtained her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and did her postdoctoral training at the University of Wisconsin-Madison, Florida State University, and the University of Kentucky. Prior to her current position at SDSU, Dr. Zhao was a tenure track faculty at California State University, Los Angeles for six years. Dr. Zhao’ research focuses on the development, characterization (functionalities, flavor), and utilization of sustainable food proteins, such as plant, algae, and edible insect proteins. Dr. Zhao is an editorial board member of the Journal of Food Science and a grant awardee from USDA, NSF, NASA, GFI, etc. She currently serves as the Chair of the Protein Division at the Institute of Food Technologists.