Dr. Mao-Long Chen is an associate Professor at the School of Food Science and Bioengineering, Changsha University of Science and Technology. He completed his PhD studies in Physical Chemistry at Xiamen University, and has been awarded as excellent youth in Hunan Province. He has published more than 75 papers in various journals, and serves as a reviewer for various scientific journals. His teaching disciplines include Chemistry of Natural Products, and his interests include porous materials and functional food.