Hui Li, Ph.D., is a Research Fellow, Professor at Capital Medical University, and Ph.D. supervisor. She is a member of the Beijing Municipal Science and Technology Commission’s Food Safety Expert Panel. She serves as a committee member of the Food Analysis Branch of the China Association for Instrumental Analysis, the Food Safety and Nutrition Health Branch of the Cross-Strait Medical and Health Exchange Association, and Committee Member of the CAS Health and Infectious Disease Monitoring and Emergency Response Association. She is also a young editorial board member for journals such as Journal of Future Foods and Capital Journal of Public Health. Her research focuses on the monitoring and exposure assessment of chemical contaminants in animal-derived foods, the development of precise quantification techniques for food allergens and studies on their sensitization mechanisms, as well as the monitoring and control of antimicrobial resistance in foodborne pathogens. She has led 12 research projects, including General Projects and Young Scientist Fund projects from the National Natural Science Foundation, as well as General Projects from the Beijing Natural Science Foundation. She has published over 50 papers in domestic and international journals, including more than 30 SCI-indexed papers as corresponding or first author (as first author, corresponding author, co-first author, or co-corresponding author) in journals such as Annual Review of Food Science and Technology, Environment International, and Food Chemistry. As the primary applicant, she has been granted three Chinese invention patents.