Dr. Fei Zhang currently is working in Royal DSM (China) Limited on food and beverage application developments. He received his PhD degree in polymer chemistry and physics from Shanghai Jiao Tong University in 2014. His Ph study is mainly on the exploration of properties and diverse applications of hydrocolloids. He has worked in The University of Western Australia in 2012-2013 as a visiting scholar for projects on the study of biopolymer and nanomaterials. Fei Zhang has worked in Firmenich on developing the encapsulated/emulsified flavors for various F&B applications. He has published more than 10 peer-review papers and more than 10 patents in the field of the properties and applications of food ingredients such as stabilizer, texturing agent, and flavor etc. Fei Zhang and his team have developed multiple plant-based meat applications and have rich experiences in texture solutions of plant-based meat.