Dr. Hong-Ting Victor Lin is a professor of food science at the National Taiwan Ocean University, Keelung, Taiwan. He obtained his bachelor’s degree and master’s degree from the National Taiwan Ocean University in 1998 and 2000, respectively, and he received his Ph.D. from Durham University in 2008. He was a postdoctoral research fellow at the University of Cambridge from 2009 to 2010. Then, in 2010, he joined the National Taiwan Ocean University as an assistant professor. From 2015 to 2021, he was an associate professor. Since 2022, he has been a professor. His research interests mainly include the antibiotic resistance of food pathogens, the microbial fermentation and enzymatic transformation of aroma compounds, and microbial control in foods.
Dr. Hong-Ting Victor Lin is a professor of food science at the National Taiwan Ocean University, Keelung, Taiwan. He obtained his bachelor’s degree and master’s degree from the National Taiwan Ocean University in 1998 and 2000, respectively, and he received his Ph.D. from Durham University in 2008. He was a postdoctoral research fellow at the University of Cambridge from 2009 to 2010. Then, in 2010, he joined the National Taiwan Ocean University as an assistant professor. From 2015 to 2021, he was an associate professor. Since 2022, he has been a professor. His research interests mainly include the antibiotic resistance of food pathogens, the microbial fermentation and enzymatic transformation of aroma compounds, and microbial control in foods.