Assistant Professor, School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Hokkaido, Japan.

Dr. Chao-Hui Feng has expertise in estimating meat quality by using hyperspectral imaging and terahertz spectroscopy, modifying natural hog casing by using surfactant solution and lactic acid, and applying an innovative cooling method (immersion vacuum cooling) to meat products. She has 27 SCI papers accepted to be published in peer-reviewed international journals (newest total impact factor: 190.812), has been invited as a peer reviewer for several mainstream journals in the food science field, and has been invited as the Guest Associate Editor for Journal Frontiers in Plant Science (impact factor: 5.753). She has won 39 awards, obtained 12 patents, and secured research funding as a principal investigator 16 times. Recently, she was selected as a research representative of early-career researchers and received an invitation to contribute to a viewpoint article in Nature Reviews Physics (2-year Impact Factor: 31.068).