Tengfei Li is an international student from Henan, China. She is currently a first-year doctoral student studying Nutrition and Food Science in the college of Human Science at FSU. She finished her master’s degree at FSU in 2018 before starting the Ph.D. program. Her research is about soybean lectin, one of the soybean allergenic proteins as well as an anti-nutrient that can cause reduced nutritional value of soybean and soybean derived food products. The objective of her study is to obtain a validated method that is precise and accurate in the measurement of soybean lectin in soy seeds and soybean derived food products. She has been working on protein purification, protein characterization, and assay development, applying various techniques, such as spectroscopy, SDS-PAGE, Western-blot, Dot-blot, protein G chromatography, anion-exchange column chromatography, and ELISA. She has presented her research at the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST). Because of her performance in academics and research, she received Pao-Sen Chi Memorial Scholarship and College of Human Sciences Scholarship for her master’s and Ph.D.’s study. Her future goal is to become a teaching professor to help new generations get well equipped with the latest food science knowledge and techniques.