Chih-Yao Hou received his M.S. (2005) and Ph.D. (2008) degrees in food science from the National Pingtung University of Science and Technology (Taiwan). He is currently an associate professor in the Department of Seafood Science at the National Kaohsiung University of Science and Technology (starting in 2016). His graduate and post-doctorate work focused on the application of technology to food processing and analysis. His research interests are in resveratrol ester derivative synthesis and application, protein hydrolysis and functional analysis, microfluidic systems applications in food additive detection, and the generation and antibacterial application of plasma-activated water. He has published 130 publications and also serves as a peer reviewer for over 30 international journals.