Gong Jiashun, male, was born in June 1971 in Fuyuan, Yunnan province.

Currently he is the dean of Food College, Yunnan Agricultural University, PhD, second-level professor and doctoral supervisor. Young and middle-aged academic and technical leaders in yunnan province, yunnan province, have made outstanding contribution to the outstanding professional and technical personnel, the Ministry of Education of institutions of higher learning branch member of food quality and safety, food safety standards in yunnan province committee of experts, nutrition society, standing director of yunnan province, yunnan province, director of the food safety specialist at the food and drug administration committee members.

He graduated from Southwest Agricultural University in 2001, and worked as a postdoctoral fellow in Yunnan University/Kunming Pharmaceutical Group from 2002 to 2005. From 2005 to present, he has worked in College of Food Science and Technology, Yunnan Agricultural University.

In the past 5 years, presided over 4 national funds, undertook the national Science and Technology Support Program topics: Research and Application of Key Technologies in Pu 'er Tea Processing (2007BAD58B002), and projects of the Comprehensive Reform Office of The State Council: More than 20 projects, including research on biological mechanism, comprehensive standard and Detection of Quality formation of Yunnan Characteristic food resources (2014NG008-02), research on coffee deep processing Technology (2014NG004-08), development platform for coffee Deep processing technology and Innovative products (2014NG004-03), and discipline construction. He is the chief editor of three monographs: Chemistry of Yunnan Pu-erh Tea, Pu-erh Tea and Microorganisms, Preservation and Processing of Agricultural Products, and deputy chief editor of four books: Food Logistics, Design and Development of Functional Glucomannan, Yunnan Pu-erh Tea, and Modern Moringa Biology. He has participated in the compilation of many monographs and textbooks, such as Konjac Science, Horticultural Products Processing Technology, Food Chemistry, Introduction to Food Culture, The Healthy Way of Pu 'er Tea, Scientific Secrets of Pu 'er Tea's Health Efficacy and Cloud Tea Ceremony. He has published more than 50 papers in core journals such as Journal of Food Science, Experimental Gerontology, Chinese Journal of Food, and more than 10 papers included in SCI/EI. We have obtained 10 authorized invention patents (8 ranked first). 2007 "konjac dietary fiber food research and development" won third prize in yunnan province scientific and technological progress in item 1, 2009 "puer tea chemical composition and quality standard research" yunnan province scientific and technological progress first prize, in 2010 "konjac fiber industry technology development and glucan-mannan oligosaccharides capsule" for science and technology progress third prize in yunnan province, in 2012 "by microorganism "High Pu 'er Tea Quality" won the third prize of Science and Technology Progress of Yunnan Province, the "first prize" of the 10th Excellent Science and Technology Paper of Yunnan Province in 2011, and the Youth Science and Technology Award of China Tea Society in 2011.