I am the President of the Sino-German Joint Research Institute, Nanchang University, China, and Vice President of State Ley Laboratory of Food Science and Technology, Nanchang University. A member of the national special support program for high-level personnel recruitment, and a member of the “National Hundred, Thousand, and Ten-Thousand Talents Project”. Group leader of the Innovation team on food allergies in key areas of the Ministry of Science and Technology of the People´s Republic of China. State-Council Allowance Special Expert. Visiting scientist at Okayama University, Japan; Wageningen University, the Netherlands; and the University of Georgia, USA. Executive Director of China Animal Products Processing Research Association, Standing Committee Member of the Allergy Medicine Committee of China Research Hospital, and General Secretary of the Jiangxi Food Society. Research focuses on food allergens including ① the structure and function of food allergens; ② food allergen control by processing; and ③ gluten-free functional food for celiac disease. My research has identified the precise structures in food allergens for desensitization and detection. Our work filled the gaps in epidemiological data on celiac disease in China. Moreover, I am a (co)author of about 200 peer-reviewed research papers on food allergies, with more than 90 papers cited by SCI.
Well done!
