Li Hongjun, male, Han nationality, from Guang 'an, Sichuan. Second-class professor of Southwest University, Ph.D., doctoral supervisor, senior visiting scholar of Cornell University, USA; He is a member of academic evaluation group of the State Council Academic Degree Committee, winner of special government allowance of the State Council, member of "China Food and Nutrition Science Teaching Steering Committee" of the Ministry of Education, post scientist of national rabbit industry technology system of the Ministry of Agriculture, vice president of China Animal Products Processing Research Association, and member of International Food Protection Association (IAFP) of the United States, Britain, Germany, Switzerland, Japan, France, Canada, South Korea and Taiwan Province Province. He is currently the executive vice president of the Graduate School of Southwest University, presiding over the daily work of the Graduate School and in charge of the comprehensive office and degree office of the Graduate School. Mainly engaged in food science and engineering teaching and scientific research, focusing on meat food science and enzyme engineering, food safety and functional food research and development, especially the composition, structure, properties and processing characteristics of chemical components in meat resources, combining with modern food processing technology, developing safe and nutritious high-quality food, and exploring the changing law of its processing characteristics. In 2002, he was selected as the first discipline leader of agricultural products processing and storage engineering in Chongqing. He is currently the vice chairman of Chongqing Animal Products Processing Association, Chongqing Green Food Association, member of Chongqing Health Food Review Committee, vice chairman of Chongqing Food Industry Association and chairman of expert committee. Member of the Expert Advisory Committee on Transformation and Upgrading of Traditional Industries in Chongqing; Science and technology expert of China Green Food Association, editorial board of professional magazines such as Food Science, Food Industry Technology, Modern Food Technology, Food Industry and Meat Food.