My research interests focus on the processing quality and functionality of dairy products, innovation and quality improvement of traditional fermented foods. My specific interests include: 1) processing and quality improvement of yogurt and fermented dairy products; 2) food quality and functional evaluation of special dairy products (yak milk, goat milk, camel milk, etc.); 3) quality improvement of traditional fermented foods and creation of new fermented foods; 4) dairy engineering equipment design and manufacturing.