He is a Professor of Food Science at Baptist University, North Division, Hong Kong, a Ph.D., at Chungnam National University, South Korea, Postdoctoral Fellow at North Dakota State University and Purdue University, U.S.A. He was listed as one of the top 2% of the world's top scientists for three consecutive years from 2021 to the present. He has a long history of leading students to develop innovative food products in food science courses and has extensive experience in teaching innovative food development.