I am an associate professor at a hospitality-related university with a Medical Technologist license. Broad academic interests include wine chemistry, fermentation, bioactive compounds, gut microbiota, and food safety. Currently, my main focus is on the structure–activity relationships of resveratrol butyrate, considering different esterification positions, quantities, and biological activities. My educational background encompasses a range of academic disciplines, including medical laboratory analysis, biochemistry, functional food, and oxidative medicine. I am strongly inclined to study resveratrol's biological activity and medical utilization and its derivatives within living organisms. My work, educational, and professional experience is as follows: Ming-Kuei Shih (born 1966). Current position: Associate Professor (1998–present). Graduate Institute of School of Culinary Arts, National Kaohsiung University of Hospitality and Tourism. Education: Doctorate (1994–1998), Graduate Institute of Food Sciences and Biotechnology/National Chung Hsing University; Masters (1992–1994), Graduate Institute of Biochemistry/Department of Medical Laboratory and Biotechnology; Bachelors (1989–1992), College of Medical Science and Technology/Department of Medical Laboratory and Biotechnology. Society Memberships: Standing Director, The Chinese Society of HACCP (2007–Present); general member, Taiwan Association for Food Science and Technology (1996–Present)