Feijun Luo, Ph.D & Professor, Director of Lab of Molecular Nutrition, College of Food Science and Engineering, Central South University of Forestry and Technology, China. Now I focus on “Food Nutrition and Health” and investigate biological functions and molecular mechanisms of functional foods and their active ingredients, including lipid-lowering, anti-fatigue, anti-inflammation, anti-aging, anti-oxidation and anti-cancer. I had been worked in Central South University, CNRS (France) and University of Cambridge (UK) for many years. I have multidisciplinary research background and have published more than 170 SCI papers in the international important journals.