He focuses on research in meat processing and quality control, microbial prevention and utilization in meat products, and the adhesion and resistance of pathogenic bacteria. He has led four projects funded by the National Natural Science Foundation of China, two projects from the Jiangsu Provincial Natural Science Foundation, a sub-project under the "14th Five-Year Plan" key research and development program, and a total of 24 research projects including technical service projects. As the first or corresponding author, he has published 86 papers in academic journals such as Gut Microbes, Journal of Advanced Research, Food Hydrocolloids, and Food Chemistry. He has also participated in receiving four awards, including the National Science and Technology Progress Second Prize, the Ministry of Education Science and Technology Progress First Prize, and the China Association for Food Science and Technology Progress First Prize. He holds 10 authorized patents, has contributed to the development of three standards, and possesses three software copyrights. Additionally, he has served as the chief editor or co-editor for two textbooks and academic works. He is selected as a training target under the Jiangsu Province "333 High-Level Talent Training Project" and recognized as a "Zhongshan Academic Rising Star" at Nanjing Agricultural University. He also holds positions as a member of the Youth Committee of the China Meat Registrations Processing Association, Vice Chair of the Youth Committee of the Jiangsu Province Food Society, and a member of the Livestock and Meat Subcommittee of the National Committee for Poultry and Egg Registrations Standards. Furthermore, he serves on the editorial boards of LWT-Food Science and Technology and Food Science of Animal Registrations, as well as acts as a review expert for over 20 domestic and international academic journals.