Yang Lan is a post-doctoral research fellow at North Dakota State University. He just completed his doctoral degree in this August in the cereal and food science program at North Dakota State University. During his study, he has done an excellent job in his academic studies maintaining a high GPA in the food science research focus area. In that time, he has published 10 scientific papers in peer-reviewed journals and received 11 awards from IFT and AOCS, such as the IFT graduate Scholarship and the AOCS honored student award. His doctoral and current research mainly focus on pulse proteins modification targeting improving plant protein functionality via physicochemical methods, like complex coacervation, protein phosphorylation and solid dispersion technologies.