Dr. Zhixu Zhang, a distinguished scholar at the College of Horticulture, Hunan Agricultural University, is recognized for his significant contributions to food science, particularly in the evaluation of functional foods, the deep processing of agricultural by-products, and innovative product development. His research focuses on the screening and evaluation of functional factors in plant-based raw materials, the processing characteristics and adaptability of food resources, and the intricate mechanisms linking nutritional components with human health. He has successfully presided over seven major research projects funded by provincial science and education departments and has played a pivotal role in more than ten national and international projects, including the National Major Special Project, the National Key Research and Development Plan, and international cooperation initiatives. Professor Zhang has published more than influential papers in esteemed journals such as Carbohydrate Polymers, Metabolites, LWT-Food Science and Technology, and Chinese Herbal Medicines. His innovative contributions are further reflected in six authorized invention patents and four software copyrights, underscoring his role in bridging research and practical applications. Notably, he received the Hunan Provincial Technology Award  for his pioneering work in functional food industrialization. His representative research covers diverse areas including functional dietary fiber, cholesterol-lowering plant sterols, fermented food technologies, and novel detection systems for food safety. In addition, he has contributed to the advancement of intellectual property transformation in universities, earning team innovation awards for his leadership in plant-based bioactive component utilization. With his dedication to interdisciplinary research and innovation, Professor Zhang continues to make impactful contributions to food science, functional nutrition, and agricultural product development.