Ming-Yi Lee, Ph.D., is an Associate Professor in the Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, Taiwan. Dr. Lee received a Ph.D. from the Institute of Food Science and Technology, National Taiwan University. Research interests include green extraction technologies, sustainable food processing, low-carbon plant-based meat, microbial fermentation, and the valorization of agricultural and food waste into high-value functional ingredients and materials. Representative academic contributions include work on ultrasonic-assisted and Fenton-based extraction of macroalgal proteins and the utilization of processed macroalgae in plant-based meat applications.