Dr Kelvin Goh Kim Tha is a Professor of Food Biopolymers at Massey University, New Zealand, with over 28 years of academic experience in food technology and five years in the food industry in Singapore. He has led numerous initiatives in programme development, curriculum planning, and international collaboration, notably establishing and directing the joint Bachelor of Food Technology (Hons) programme between Massey University and the Singapore Institute of Technology. Dr Goh’s research focuses on food biopolymers and novel food structures, with a strong track record in supervising postgraduate research and securing competitive research grants. His industry collaborations span government bodies, multinational corporations, and SMEs, and he serves on multiple academic and advisory committees. Dr Goh is widely published, with over 75 peer-reviewed articles, and is recognised for his contributions to advancing food science and technology through research, education, and consultancy.