Fang Geng has been a Researcher at the School of Food and Biological Engineering, Chengdu University, since 2022. He joined Chengdu University in 2016 as an Assistant Researcher and was promoted to Associate Researcher in 2019. He also serves as the Executive Director of the Asian Egg Association and a member of the Youth Working Committee of the Chinese Association of Animal Products Processing. He holds a Ph.D. in Food Science from Huazhong Agricultural University and also completed his joint Ph.D. training at the University of Guelph, Canada. His main research interests are in Egg Science and Technology.