Singapore Institute of Food and Biotechnology Innovation
Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.
B.S.M. (2004-2009), Nutrition and Food Hygiene, Sun-Yat Sen University, Guangzhou, China.
Ph.D. (2011-2016), Food Science, The University of Hong Kong, Hong Kong, China.
1. Molecular nutrition: Focusing on the bioactivities, mainly antioxidant, and anticancer activities, and potential molecular mechanisms of dietary phytochemicals and related plant-based foods, such as legumes, tea, spices, and medicinal plants.
2. Food Microbiology: Focusing on the discovery of natural products with excellent bactericidal and anti-biofilm effects on antimicrobial resistant-bacteria, and their application as natural food preservatives and alternatives to antimicrobials in animal feeding.
3. Bioprocessing strategies: Focusing on fermentation and germination, which can be promising bioprocessing ways to enhance the bioactive components and health benefits of foods.
4. Food hydrogels: Focusing on the development of food hydrogels using plant proteins/polysaccharides, and their application in producing meat analogues and biomaterials.