Bing-Huei Chen, male, food scientist, received his Ph.D. degree in Food Science & Technology, Texas A & M University, USA in 1988. His postgraduate career includes working at Fu Jen University, Taipei, Taiwan as Associate Professor from 1988–1994, Professor from 1994–2000, Distinguished Chair Professor from 2004–present, Chair of Department of Nutrition and Food Science from 1994- 2000, Director of Graduate Institute of Medicine from 2006–2009, and Dean of College of Human Ecology from 2012–2015. He specializes in Lipid Chemistry, Pigment Chemistry, Instrumental Analysis, Food Toxicology, Functional Food Development and Biological Activity Determination as well as Nanotechnology. Until now he has published 180 research articles in internationally renowned journals and authored 11 book chapters in edited books published by International Publishers. He has been honored with a young scientist award and outstanding research award by the Taiwan Association of Food Science & Technology in 1993 & 2000, respectively; outstanding research award by National Science Council, Taiwan in 1993 & 1998; Marquis Who’s Who in the World in 1995; outstanding research award by the 4 th International Symposium on Natural Colorants, San Diego, USA in 2000; outstanding research award and Chair Professor by Fu Jen University, Taiwan in 2004. Outstanding research award for lycopene clinical trial conducted in 2006; Outstanding research award by Taiwan Health Food Society in 2012; Distinguished Professor of Chinese Academy of Agricultural Sciences in 2015; Lifetime Achievement Award by Indian Institute of Oriental Heritage in 2015. Professor Stephen S. Chang’s outstanding achievement in food science and technology award in 2016 by Taiwan Association of Food Science and Technology. Contract Research Fellow by Ministry of Science and Technology, Taiwan in 2017. He also serves as Editor-in- Chief of 2 journals “Recent Patents on Food, Nutrition and Agriculture” and “International Journal of Current Toxins Research” and Taiwan Editor of “Food Quality and Safety” as well as Associate Editor of 2 journals “Journal of Food & Drug Analysis” and “Asian Science Bulletin”. In addition, he serves on the editorial board of 70 journals.

He specializes in Lipid Chemistry, Pigment Chemistry, Instrumental Analysis, Food Toxicology, Functional Food Development and Biological Activity Determination as well as Nanotechnology.