Tianbo was born on Xining, Qinghai Province, People’s Reublic of China and moved to Beijing when he was five. He spent most of his young age on Beijing, however, he does not like Beijing very much. After finishing the undergraduate study, he spent a gap year on Dr.Yuquan Xu’s lab and Prof. Zhixiang Yu’s lab focusing on molecular biology and physical organic chemistry respectively. Now he works at Dr. Rachel Schendel’s lab focusing on upcycling of bourbon spent grains into novel food ingradients. Tianbo is now the graduate student @ Department of Chemistry, Texas A&M University.