Shu-Ping Hui is a Professor at the Faculty of Health Sciences at Hokkaido University. She received her PhD degree from Hokkaido University in 1997. Her research interests include the study of lipid hydroperoxides, plasmalogens, and functional foods. She has chemically synthesized various lipid peroxides and developed analytical methods for them. She synthesizes and analyzes plasmalogens with a unique method. She is also exploring ways to prevent Alzheimer’s disease using functional ingredients in foods. She is conducting research and education to develop new diagnostic and preventive methods for diseases such as arteriosclerosis and Alzheimer’s disease. She is the Director of the Japan Society of Premature Diseases, Councilor of the Japan Society of Clinical Chemistry, and Secretary of the Japan Society of Peroxidized Lipids and Antioxidants and the Japan Society of Medical Mass Spectroscopy, East Japan Branch. She received the Director Award from Hokkaido University Graduate School of Health Sciences in 2022 and the Zak Award from the Lipoprotein and Vascular Disease Division of AACC, USA, in 2021. She won the Director Award from Hokkaido University Institute of Health Sciences (2018, 2020).