I got my PhD in Biochemistry and Molecular Biology from University of Chinese Academy of Sciences. My PhD work focused on the amino acid L-theanine, a unique and important component in tea plant (Camellia sinensis), conferring the special taste and relaxation effect of tea beverage. During my graduate studies, I also conducted research on plant metabolomics, mainly studying aroma compounds in petunia flower and strawberry, and pigments in banana. After graduation, I worked as a postdoctoral researcher in Microbiology at Shenzhen Institutes of Advanced Technology, for two years. My project investigated cell fate determination, focusing on how phase separation modulates the assembly and dynamics of scaffold proteins. Currently, in the Sparrow lab, I am researching RPE lipofuscin and its roles in retinal disorders, and exploring therapies targeting its metabolism. Outside of the lab, I enjoy cooking, reading, watching movies and travelling.