Li Xin, professor and associate dean of the School of Food Science at Nanchang University. She also serves as the deputy director of the Jiangxi Provincial Key Laboratory of Food Allergy, deputy director of the Jiangxi Provincial Desensitization Special Food Engineering Research Center, executive member of the Allergy Medicine Professional Committee of the Chinese Research Hospital Association, a young member of EAACI (European Academy of Allergy and Clinical Immunology), executive member and secretary-general of the Allergy Disease Prevention and Control Professional Committee of the Jiangxi Preventive Medicine Association, a council member of the Jiangxi Food Science and Technology Society, and an editorial board member of Food Science of Animal Products. She is a core member of the Ministry of Science and Technology's Key Area Innovation Team, the "Food Allergy Innovation Team." She is the principal investigator for several significant research grants, including the National Key R&D Program Projects, Jiangxi Provincial Natural Science Foundation Projects, International Cooperation and Exchange Projects of the Ministry of Science and Technology, and National Natural Science Foundation Projects

Professor Li's research spans across food science, food allergy, biotechnology, and life sciences, focusing on structural and functional analysis of milk protein allergens and developing technologies for hypoallergenic formulated milk powder. Her main research interests include applied basic research on food allergy. Up until 2025, her representative research findings have been published as the first author, co-first author, or corresponding author in prestigious journals such as Allergy, Journal of Agricultural and Food Chemistry, among others, accumulating over 3000 citations. Her H-index is 32. And she is also awarded Team Award of the China Young Women in Science Award (Leader), National March 8th Red Banner Collective, Jiangxi Provincial Most Outstanding Science and Technology Worker.