In 2022, I obtained a Doctor of Engineering degree in Food Science and Engineering from Northwest A&F University. I am currently an associate professor and master's supervisor in the Department of Grape and Wine Engineering, College of Food Science and Technology, Shihezi University. I am a "Tianchi Talent" of Xinjiang Uygur Autonomous Region, a high-level talent in Shihezi City, the Eighth Division of Xinjiang Production and Construction Corps, a director of Xinjiang Doctoral Federation, and the secretary of the International Food Nutrition and Safety Association. I am a reviewer for International academic journals such as Food Research International, LWT, Future Foods, Food Chemistry, and Food Bioscience. I mainly engage in research on the authenticity identification and origin traceability of food, the processing and quality control of fruits and vegetables, and the analysis of microbial diversity in fermented foods. I have presided over one guiding science and technology project of the Corps and one high-level talent research start-up project of Shihezi University. I have published over 30 academic papers in public, among which more than 10 are SCI papers as the first or corresponding author.