Fei He completed her Ph.D. in Food Science at University of Massachusetts Amherst, with research focused on developing microfluidic biosensors in food safety. In 2014-2017, Fei worked as a postdoc research associate in Flavor Chemistry Lab at Oregon University, focusing on aroma and flavor compound identification and characterization using analytical instrumental analysis with an emphasis on Gas Chromatography (GC), High-performance liquid chromatography (HPLC), GC-MS/Olfactometry. Fei joined Companion Animal and Comparative Nutrition Lab in 2017, and her current research interest includes ingredient evaluation in human food and animal feed, as well as new analytical methods development in pet food and nutrition.