Henghui Zeng, a year-3-student majoring in Food Science and Engineering at Beijing Normal-Hong Kong Baptist University(BNBU), devotes himself to food innovation research and development. With a strong passion for food science, he commits to integrating theoretical knowledge with practice: in July 2023, he interned at the Forensic Toxicology Forensic Appraisal Institute of Guangdong Zhengfu Testing Technology Company; from August to December 2023, he participated in the Providence Innovation Food Competition; in July 2024, he became an exchange student at the National University of Singapore; in the same year, he wrote a paper as the first author and corresponding author, which was accepted by ICPBioMed. In 2025, he led the team members and create ice cream sandwich cookies using black beans and soybeans, presenting the ancient soy product in the form of a novel baked snack.