Dr. Ling Lin is a teacher at the Department of Tea Science, Sichuan Agricultural University. She is dedicated to unraveling the scientific principles behind traditional and modern tea processing, with a particular focus on the flavor chemistry and bioactivity of various tea and tea processing products. Utilizing advanced analytical techniques (e.g., GC-MS, LC-MS, sensory evaluation), her work investigates the dynamic changes in key volatile during prosessing of tea and tea products, linking specific processing parameters to final quality and potential health impacts. Dr. Ling Lin has published several peer-reviewed articles on these topics in journals including the Food Chemistry:X and Food Science and Human Wellness. She earned a Ph.D. in Tea Science from Hunan agricultural University and actively contributes to the academic community as a reviewer for leading food chemistry journals.