Responsibilities: Design and conduct pilot scale extrusion, soymilk and tofu processing for external clients; Lead food science-related product development projects by providing content, expertise, knowledge, skills and supervision as necessary in the areas of pasta processing, food extrusion, oilseed processing, and other food processing technologies as required; Serve as the NCI technical expert and consultant in soy foods/beverage and extrusion technologies.
Education: Ph.D., Food Science, China Agricultural University; M.S., Food Engineering, Jiangnan University; B.S., Cereal Science, Jiangnan University
Experience: More than 10 years of experience in food research and development, five years of teaching experience and more than two years of experience in food industry. He is also a certified food scientist with nearly 20 years of experience in research and development of soy foods and soy based beverage. He has expertise and in-depth knowledge of soymilk, tofu, natto, soy flour, soy protein concentrate, soy protein isolate, texturized soy protein, and quality evaluation of food grade soybeans.