Bin Liu: ‘Breakthroughs always need patience’

My parents are the reason I am a scientist. My dad majored in French and as his career went on, he thought it was important that I studied for a major in a science subject. So, the main reason I studied chemistry originally wasn’t really driven by passion but by my parents.

I like solving problems and creating new knowledge. As a college student, I happened to do well with my grades. I began to think about a career in academia as not a bad idea. I didn’t feel like it was super challenging or difficult, I just enjoyed learning and discovering new things.

If I hadn’t become a scientist, I would have been a chef. When I was younger, I loved cooking and making food that was delicious. Now I’m getting a little older I look at it more nutritionally, paying more attention to what is healthy. Maybe after I retire, I will come back to cooking food more seriously.