Sihan Lei got her Bachelor’s in Food quality and safety in the University of Xihua (China), where she did a project about lipid synthesis under the supervision of Dr. Xi Cao. She then finished her master in Food science in the University of Leeds (UK), she joined bio-functional group there and did a research project focusing on the adverse effect of microplastics on brine shrimp under the supervision of Prof .Dr. Francisco M. Goycooolea and Dr. Devlina Pramanik. From February 2023, she starts to work as a PhD student at the TUM under the supervision of Prof. Dr. Rubén D. Costa. The main area she will be working on is the development of luminescent solar concentrators based on fluorescent protein.