Yi Xing is a Ph.D. student in the Microbiology department at The Ohio State University. She is originally from Xi’an, China, and received her Bachelor of Engineering in Food Science and Engineering from Northwest Agriculture & Forestry University, along with a Bachelor of Science and a Master of Science in Food Science and Technology with a specialization in bioinformatics from the University of Nebraska–Lincoln. She previously worked on analyzing CAZyme gene clusters (CGCs) using metagenomic and bioinformatic approaches to study functional differences across human gut microbiome datasets. Her research focuses on the human gut microbiome, linking microbial gene function and metabolism to host health through integrated computational and experimental approaches.