I am an Associate Professor and Principal Assistant at the Food Nutrition and Health Research Center, Shanghai Academy of Agricultural Sciences. I also serve as a council member of the China Mycological Society and an off-campus master's supervisor for several universities. My research focuses on evaluating the nutritional and flavor quality of edible and medicinal mushrooms, as well as developing post-harvest technologies for value-added processing and loss reduction. I have been honored with the Shanghai Oriental Talent (Youth) and Shanghai Youth Science and Technology Talent Sailing programs. I have led or participated in numerous national and provincial research projects and contributed to technology transfer, achieving over 10 million RMB in commercialized outcomes. I hold three national invention patents and have co-authored two certified mushroom varieties. I have published extensively as first or corresponding author, including 13 SCI papers (10 in Q1 journals). My work has earned me a Shanghai Science and Technology Progress Award (Second Class, 2023) and two First-Class awards from my academy.