Yu-Wei Chang is a Professor and Dean of International Affairs at the National Taiwan Ocean University. He received his Bachelor’s degree from the Department of Food Science, National Taiwan Ocean University in 2000, earned his Master’s and Ph.D. degrees from McGill University in 2006 and 2010, respectively. He was a Post-doctoral Fellow at the Institute of Food Science and Technology, National Taiwan University (2011–2013), then he joined the Department of Food Science, National Taiwan Ocean University as an Assistant Professor in 2013. His main research specializations include the Application of Vacuum Microwave technology, Bioactive Peptides, and Fruit and Vegetable Processing.