James Kar Hei Fang is an Associate Professor at the Department of Food Science and Nutrition, The Hong Kong Polytechnic University. He received his Bachelor of Science at the University of Plymouth, completed his Master of Philosophy studies at the City University of Hong Kong, and earned his Doctor of Philosophy at the University of Queensland. He is a Chartered Biologist and Member of the UK Royal Society of Biology, a Director of Hong Kong Marine Ecological Association, a Member of the US Institute of Food Technologists, a Member of the US International Coral Reef Society, and a Member of the UK Marine Biological Association. He is an environmental and food scientist who cares about ocean health and seafood sustainability. Examples of his research topics include seafood nutrition and contamination, interactions between marine aquaculture and the environment, the role of coral reefs in seafood production, and how seafood production systems could be impacted under climate change and ocean acidification. He has also developed research interests in microplastics and their effects on marine biota, and the use of 3D scanning and printing technology in ecological studies.