Dr. Shuntang Guo is a professor at College of Food Science and Nutritional ，Engineering, China Agricultural University in Beijing, China. He is the member of Soybean Industrial Technology Innovation Alliance council and an editorial board member of several academic journals. His research is focused on protein food chemistry, processing technology of soybean food and plant protein. (1) Theoretical and technical innovation of traditional soybean food processing. Processing technology of traditional soybean food based on protein aggregation theory; (2) New processing techniques and products development of plant protein. Pattern of structural stabilization and functional regulation during protein process, rheological properties and modification mechanism of protein; establishment of theoretical model and technology of new processing production; (3) Isolation and development of functional components. Isolation and application of multiple functional ingredients, such as immune lactoglobulin, lactoferrin, egg lysozyme, etc.(4) Researches on modern application and technology of millet. On the basis of millet metabolic theory and processing properties, a series of millet processing products processing technology were established. (5) Food flavor. Research on main aroma ingredients and formation mechanism of soy products (soy milk and soybean paste).