Qingrong Huang is currently a Professor at Department of Food Science, Rutgers University. He established the first research laboratory in the United States specializing in Food Nanotechnology. By using experimental and theoretical approaches of basic sciences, his team has solved a series of changes of natural products, such as low water solubility, low loading, low bioefficacy and low bioavailability. He recognitions include 2016 Fellow award from Agricultural and Food Chemistry Division, American Chemical Society, 2017 & 2018 Web of Science Highly Cited Researcher in Agricultural Science, and the most cited author of Journal of Food Science in 2010. He has published about 220 refereed papers and edited two books.