Prof. Chang-Wei Hsieh currently serves as a distinguished professor at the Department of Food Science and Biotechnology, National Chung Hsing University. He obtained his Ph.D. in Food Science Biotechnology from the National Chung Hsing University, Taiwan, in 2005. From 2014 to 2017, Prof. Chang-Wei Hsieh served as Biotechnology Research Center Supervisor and Dean of the College of Biotechnology at Da-Yeh University. His current research focuses on the following three areas: firstly, the application of novel technology in food processing; secondly, the development of long-term preservation technology for agricultural products and food; and lastly, the development of functional ingredients for farm products. He has published over 130 SCI papers, participated in over 80 industry–university cooperation projects, and obtained 60 patents.