With over 20 years of experience in nutrition science, Meiyuan work focuses on exploring the relationship between food and health, guiding product innovation and development, advancing public nutrition education, and establishing corporate nutrition standards. In recent years, she has made significant contributions to research on whole grains and health, raising public awareness of the nutritional and health benefits of whole grains in China and helping to increase whole grain intake across the population. Her work has supported the publication of more than 20 research articles on whole grains and three professional books on the subject. In 2025, Meiyuan was honoured with the Chinese Nutrition Society Science and Technology Award for the project titled Initiatives to Continuously Promote Increased Whole Grain Intake among Chinese Residents.