Dai Taotao holds a Ph.D. jointly conferred by the University of Massachusetts (USA) and Nanchang University. He has been recognized as a Top 2% Global Scientist for two consecutive years and has received several high-level provincial honors, including the Jiangxi "Double-Thousand Plan" Innovation Leading Youth Talent (Ganpo Talent), Jiangxi Outstanding Doctoral Graduate, Jiangxi Science & Technology Vice President, and Jiangxi Science & Technology Commissioner. His primary research focuses on the structural design and functional exploration of food proteins, as well as the development of plant-based products and related equipment. He has led over 10 research projects, including grants from the National Natural Science Foundation of China (General and Youth Programs), the China Postdoctoral Science Foundation, and the Jiangxi Provincial Natural Science Foundation. His work has been awarded the Second Prize of the Jiangxi Natural Science Award (first rank), the Outstanding Youth Award in Food Science, and the Second Prize of the Jiangxi Science & Technology Progress Award (sixth rank). As first author, he has published 38 SCI papers in JCR Q1 journals, among which 3 have been listed as ESI Highly Cited Papers and 1 as a Hot Paper. His Google Scholar H-index is 43, with total citations exceeding 5,300. He holds 3 authorized international patents and 18 authorized Chinese invention patents. Additionally, he serves as a peer reviewer for the National Natural Science Foundation of China and holds editorial roles as an Editorial Board Member of *Journal of Future Foods*, an Academic Editor of *Food & Medicine Homology*, and a Youth Editorial Board Member of *Grain & Oil Science and Technology*.