Fu Xing, Ph. D., Associate Prof. is currently working in College of Food Science and Technology, Huazhong Agricultural University. He was the Deputy Secretary-General of the Asian Egg Products Association and a fixed member of the National Laying Hens Industrial Technology System Research Office. The main research directions are the functional properties of egg proteins and the application of new enzyme preparations in egg processing. At present, it has obtained a number of funds such as the general project of the National Natural Science Foundation of China, the international cooperation project, the special fund for the basic scientific research business of the central universities, the natural science fund of Hubei Province, the key research and development of the 13 th Five-Year Plan, and the open project of the Chinese Academy of Sciences. More than 40 research papers were published, 6 patents were obtained, 2 textbooks were compiled, 2 achievements were identified, and the first prize of technological invention in Hubei Province was won. Undergraduates were instructed to publish multiple SCI / EI papers as the first author, winning five national / provincial undergraduate competitions. Organize 4 domestic and international conferences, professional conference posters show scientific research results and report more than 10 times. He serves as a reviewer for international journals such as ' Biotechnology for Biofuels " Ultrasonic Sonochemistry " Food Hydrocolloids " LWT-Food Science and Technology '.