Education: 9/1999-2/2004, Ph.D. in Saccharide Engineering, South China University of Technology, Guangzhou, China; 3/2000-7/2001, MS in Agriculture and Food Engineering, National University of Ireland, Dublin, Ireland; 9/1994-4/1997, MS in Saccharide Engineering, South China University of Technology, Guangzhou, China. Current position: Professor in School of Food Science and Engineering, South China University of Technology, China. Research interests: formation mechanism and inhibition of the harmful food-derived glycation products during Maillard reaction; Separation and purification of bioactive polysaccharides or peptides; characterization of lipid and polysaccharide structure during food processing.