Dr. Sameh A. Korma is a Postdoctoral Researcher at the School of Food Science and Engineering, South China University of Technology, China, and an Assistant Professor in the Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt. Born in May 1992, Dr. Korma received his B.Sc. in Food Science from the Faculty of Agriculture, Zagazig University, Egypt, in 2013, his M.Sc. from the School of Food Science and Technology at Jiangnan University, China, in 2018, and his Ph.D. from the School of Food Science and Engineering at South China University of Technology, China, in 2023.His research interests are broad and interdisciplinary, covering human milk, infant formula, structured lipids, fermented milk products, goat milk, soymilk, lipidomics, and metabolomics. He is also actively involved in studies related to food chemistry and microbiology, functional foods, emulsions, and edible oils and lipids.To date, Dr. Korma has published over 120 peer-reviewed articles in reputable academic journals, contributing both as first author and co-author. His work has received more than 3,000 citations, with an h-index of 30 and an i10-index of 70, as reflected on his Google Scholar profile. He also serves as a reviewer for several international journals; further details can be found on his ORCID profile.