Hua-Tsung Lin received the Ph.D. degree from the Institute of Food Science and Technology, National Taiwan University (NTU) in 2022. Dr. Lin joined the Department of Food Science and Technology at National Ilan University as an assistant professor since 2023. His research focuses on starch science and food nanotechnology, incorporating enzyme engineering and the structural analysis of cereal and agricultural products. His expertise extends to innovative applications in food processing and packaging, aiming to enhance the functional properties and value of agricultural resources. He has published research in journals, including studies on amylomaltase-modified starch in Food Hydrocolloids and the application of modified soy protein isolate in International Journal of Biological Macromolecules. Currently, he serves as the Secretary General of Taiwan Grain Industry Association (TGIA). His goal is to advance the high-value utilization of agricultural resources through scientific innovation, fostering solutions that bridge the gap between academic research and industrial application.