Dejian Huang is a Senior Principal Investigator at the National University of Singapore (Suzhou) Research Institute (NUSRI) and a Professor and Head of the Department of Food Science & Technology, Faculty of Science, National University of Singapore. He received his BSc in Chemistry from Fujian Normal University in 1987, his MSc in Organic Chemistry from the Chinese Academy of Sciences, Lanzhou in 1990, and earned his Ph.D. in Inorganic Chemistry with minor in Organic Chemistry from Indiana University, Bloomington, USA in 1999. His research interests include 1. Chemical principles of food bioactive constituents including dietary antioxidants, starch hydrolase inhibitors, induced phytoalexins, proanthocyanidins, natural products with anti-aging property, functional food for controlling postprandial hyperglycemia, dietary organosulfides as slow H2S donors for health promotion; 2. Luminescent molecular and nanoprobes for sensing of reactive oxygen species of biological and environmental concerns (NO2, NO, SO2, ClO-, H2O2, 1O2); 3. Plant proteins as biomaterials for 3D bioprinting of scaffolds for 3D cell culture and biomedical applications.