Yifan is a full-time PhD candidate at FQD and FPH. He obtained his BSc degree in Food Science and Engineering and a MSc degree in Food Quality and Safety in China.

2017 - 2020, He did his MSc thesis "Study on optimizating chewing efficiency test method and its influencing factors" in the laboratory of food oral processing, Zhejiang Gongshang Univeristy, at Hangzhou, China. In 2018, he did an intership with Plant & Food Research Institute at Christchurch, New Zealand, investigating the physiological characteristics and texture preference of NZ and Chinese consumers. 

In 2021, he started his PhD project at FQD. During his PhD, he will study on the oral processing and sensory perception of plant-based meat analogues, under supervision of Prof. dr. Markus Stieger (FQD) and Dr. Elke Scholten, dr. Guido Sala (FPH).