Dr. Shin-Ping Lin is currently an Associate Professor at Taipei Medical University. He earned his Ph.D. from the Institute of Biotechnology at National Taiwan University. His research focuses on food microbiology, functional food development, metabolic engineering, biosynthesis engineering, and the development of functional packaging. Dr. Lin's work emphasizes the application of microbial and biotechnological approaches to create health-promoting food products and innovative materials, with a strong commitment to interdisciplinary collaboration. He previously served as Deputy Secretary-General of both the Taiwan Association for Food Science and Technology and the Taiwan Association for Lactic Acid Bacteria, contributing actively to the advancement of food science and industry-academia partnerships.