Associate Research Fellow and Master's Supervisor, I was a jointly-trained scholar at the Guelph Food Research Centre of Agriculture and Agri-Food Canada and have been recognized as a recipient of both the Jiangxi Provincial "Ganpo Jun Cai – Qing Miao" Talent Program and the Jiangxi Provincial Outstanding Doctoral Dissertation Award. My research primarily focuses on the exploration of plant-based probiotic resources, fundamental research and product development of fermented foods, as well as the structure-activity relationships between microorganisms and metabolites in probiotic fermented foods and the related gene-regulatory metabolic mechanisms. I have led three provincial/ministerial-level or above projects, including a Young Scientists Fund of the National Natural Science Foundation of China, and four industry-collaborative projects, while also participating as a key technical member in multiple national and provincial key R&D programs such as the National Key R&D Program of China and the Jiangxi Provincial Key R&D Program. My awards include the First Prize of the China General Chamber of Commerce Science and Technology Award (ranked 4th) and the Jiangxi Innovation and Excellence Award (collective). I have published over 20 papers in journals including Food Hydrocolloids, with two being ESI Highly Cited Papers, and I currently serve as a Youth Editorial Board Member for Food and Health and as a reviewer for journals such as Food Research International.

• 2016.09-2020.12 Doctor
• 2019.01-20201.01 Jointly-trained scholar