Yuexin Yang serves as President of the Chinese Nutrition Society, Coordinator of FAO—NEASIA FOODS, and Professor at the National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention. Previously, Yang was an Assistant Professor for the Department of Biochemistry at the Institute of Epidemiology and Microbiology. She served as Vice Director of the Department of Biochemistry and was an Associate Professor for the Department of Nutrition for Maternal and Infants Institute of Nutrition and Food Hygiene and the China Academy of Preventive Medicine. She also served as the Director and Professor at the Department of Food and Nutrition Assessment, National Institute for Nutrition and Health of the Chinese Center for Disease Control and Prevention. Professor Yang received a Bachelor’s in Chemistry from Nankai University, Tianjing, China, attended training courses in medical science at the Chinese Academy of Medical Sciences, Beijing, and earned her master’s from Wageningen University in the Netherlands. Her research interest is primarily in the study of food nutrition and human health, as well as functional food, health claim, nutrition labeling, and food nutrition standards.