Postdoctoral Fellow and Assistant Researcher at the College of Food Science, Southwest University (Chongqing, China). He received his Ph.D. from Zhejiang University in 2024. His research explores tea flavor and health promoting functions. He has authored high-impact publications (first/corresponding author) in leading journals such as Gut Microbes, CRFSFS, JAFC, and Fooc Chem.. Boasting an h-index of 19, he frequently contributes to the scientific community as an associate editor and reviewer for prominent high-impact journals.