Isaac, HoMing CHENG obtained his BSc in Food Science and Nutrition in 2013 from Northumbria University, Newcastle. After graduating, he registered to be Associate Nutritionist recognised by Association for Nutrition, UKVRN and he worked as a sales representative in paediatric nutrition at Abbott Laboratories Limited in Hong Kong. In 2014, he embarked on a PhD at Northumbria University, Newcastle. His PhD theme focuses on studying the effect of tomato and lycopene supplementation on cardiovascular health. He is currently in the final year of his PhD. His research interests include the both intervention and epidemiological research with the focus on the impact of food and nutrition on health. Other interests include evidence synthesis on nutritional topics. He has been successful in publishing two systematic reviews; one on tomato or lycopene supplementation on risk of cardiovascular disease and its risk factors in Atherosclerosis and Critical Reviews in Food Science and Nutrition. Based on the result from that two systematic reviews, his current research developed a clinical trial on two different varieties of cherry tomatoes, Red (Piccolo), orange (Oranjstar).