Meihui received her master’s degree in Food Science and Engineering from Nankai University in 2023. Throughout her master's studies, under the guidance of Dr. Shuo Wang, she explored the impact of ozone-microbubble-washing treatment using with domestic machine on the quality aspects—ranging from muscle cells and nutrition to flavor—of muscle foods, employing analytical techniques including HPLC, LC-MS, and GC-MS. Moving beyond the lab, Meihui emerges as a team leader, securing victories in competitions organized by food-related companies: H&H Group (achieving National Runner-Up status), AB InBev (reaching the National Top 12), and SGS (commended for an Excellent Theme). Presently, she embarks on studies and research in the realm of food flavor, guided by Dr. Devin Peterson and the FREC team.
During her free time, she enjoys jogging, traveling and watching movies. Additionally, she has a keen fondness for exploring different cuisines and sharing her insights online.