Journal of Food Processing & Technology

Carol S. K. Lin

Biography

 Dr. Carol Lin is an Assistant Professor in the School of Energy and Environment at the City University of Hong Kong.  She was a Visiting Assistant Professor at the Bioengineering Program in the Department of Chemical and Biomolecular Engineering at the HKUST from January 2010 to June 2011. Prior to this, she was a postdoctoral researcher in the research group of Professor Wim Soetaert at the Centre of Expertise – Industrial Biotechnology and Biocatalysis (InBio.be) at the Ghent University in Belgium.  She worked in a project titled ‘‘Optimalisation and scale up for succinate production using genetically modified Escherichia coli’.  It was the last phase of a collaborative project titled the “Metabolic engineering and dynamic modelling of Escherichia coli for the production of chemicals from renewable resources” (MEMORE) project.   Carol graduated in Chemical and Materials Engineering from the University of Auckland, New Zealand with a 1st class honours degree.  Her PhD was carried out within the Satake Centre for Grain Process Engineering (SCGPE) in the School of Chemical Engineering and Analytical Science at the University of Manchester, England.  In collaboration with the Green Chemistry Centre of Excellence at the University of York, her research focused on novel wheat-based biorefining strategies for the production of succinic acid.   Dr. Lin is also editorial board member of several biotechnology and energy related journals. She has published over 50 papers with several scientific manuscripts in top impact factor journals including Chemical Society Reviews, Energy and Environmental Sciences; editor of 2 books, co-authored 8 book chapters and published 1 patent. She gave around 65 oral presentations including 5 key-note and 2 plenary talk in the following countries: Belgium, China, France, Greece, Hong Kong, India, Indonesia, Netherlands, Serbia, Singapore, Spain, Taiwan, the UK and USA.

Research Interest

 Dr. Lin's research targets the valorization of food co-products through conversion into commercially valuable products with current and/or future markets, such as the production of bio-degradable polymer and specialty chemicals.