As to personality, I would describe myslef as an active, bright, innovative, stable, responsible and humble scientist. For almost 20 years, I've been dedicatedly exploring, working and studying in the field of food science and technology, mainly in the fields of dairy, grains, oils, and food nutrition. A 4-year full-time PhD study experience abroad make it capable for me to adapt into different working styles and cultures. Meanwhile, my research background of food colloidal systems and interfaces has been built. After a postdoc back in China, working in university under a 5-year associate professor contract further enriched my academic research and project management experience, scientific communication and education technics, as well as teaching and MSc management skills. Based on my previous experiences, I would describe my skill strengths as fast learning, cross-disciplinary thinking and crisis response and decision-making ability. Last but not the least, my interests are reading and music.