Prior to that, he received his bachelor’s degree in chemical engineering and master’s degree in biosystems engineering, both from Zhejiang University, China. He currently teaches undergraduate and graduate courses related to grain analysis and protein chemistry and leads the department’s cereal chemistry research program. He is conducting research in the field of cereal chemistry and baking science, especially focusing on understanding the structure, chemistry, interaction, and functionality of cereal proteins and other components for quality and functional cereal grain food and product development. He has published more than 30 journal articles and delivered more than 40 presentations at professional conferences. He is a professional member of AACC International, IFT, and ACS.