bestselling author, Master in Biology from Tsinghua University, PhD in Biology and Food Engineering from Purdue University, and star science popularizer of Songshuhui, a public benefit organization. He has been a writer for Duzhe (Original Version), China Weekly, Science & Vie, Guangzhou Daily, and other media for years and a columnist for Oriental Outlooking. His works includes popular science bestsellers The Truth of Food and its sequel. Having worked on scientific research for years abroad, he always analyzes modern food problems with serious attitude and scientific proof. At present he is working on protein application in the United States.