I completed my master´s study in Zhejiang University on the topic of applying E-beam irradiation method in food and food products, March of 2014. After that, I found my interest in the area concerning to "Oxidative stability of lipids in plant-derived foods: flavor deterioration by enzymatic and chemical reactions" in the University of Helsinki as a Ph.D student started in October of 2014. Currently, I doing my research on controlling of the enzymatic reactions leading to lipid-related off-flavors in cereals and legumes, especially oats and faba bean, as well as the chemical and enzymatic reactions of lipids.