Mr. Mark Hsieh
Current Position
Title: Chairman
Organization: Food Industry Research and Development Institute
Mr. Mark Hsieh
Presentation Topic
- Moderator to SESSION I：Challenges and Strategies on Cultivating a Low-Carbon Food Supply Chain
- Moderator to Final Session: Wrap Up
Biography
- Vice Chairman, Taitung Enterprise Corp.
- Chairman, Synmax Biochemical Co., Ltd
- Honorary Chairman, Taiwan Canners Association Taiwan
- Director, Chinese National Federation of Industries Taiwan
- Executive Director, Importers And Exporters Association of Taipei
- Commissioner, Great Giant Pineapple Corp. (Indonesia)
- Director, CoCoichibanya Taiwan Co., Ltd (Taiwan)
Dr. Chii-Cherng Liao
Current Position
Title: Director General
Organization: Food Industry Research and Development Institute
Dr. Chii-Cherng Liao
Presentation Topic
Keynote: Empowering a Low-Carbon Food Industry with Technology
Biography
- Ph.D. in Food Science, The Ohio State University, USA
- MS, BS, in Agriculture Chemistry, National Taiwan University
- Fellow, International Academy of Food Science and Technology (IAFoST)
- President, Taiwan Association for Food Science and Technology
- President, Food Industry Intelligent Automation Association Taiwan
- President, Taiwan Association for Lactic Acid Bacteria
- President, Agricultural Chemical Society of Taiwan
- Member of The National Board of Food Safety, Executive Yuan, ROC(Taiwan)
- Member of The Food Sanitation, Safety and Nutrition Advisory Committee, Ministry of Health and Welfare, ROC(Taiwan)
- Member of The Biotechnology and Pharmaceutical Industries Promotion Committee, Ministry of Economic Affairs, ROC(Taiwan)
Dr. Shin-Horng Chen
Current Position
Title: Vice President
Organization: Chung-Hua Institution for Economic Research
Dr. Shin-Horng Chen
Keynote: Collaborative Approaches to Cultivating a Low-Carbon Food Supply Chain
Biography
- Research Fellow and Director, Second Research Division, Chung-Hua Institution for Economic Research (2010 -2025)
- Co-Convener, Science & Technology Policy Advisory Office, National Science and Technology Council
- Adjunct Professor, EMBA Program, Graduate Institute of Technology Management, Tsinghua University (2007 -Now)
- Adjunct Associate Professor, Graduate Institute of Technology Management, National Chiao Tung University (2006 –2007)
- Editorial Board Member, International Journal of Technology and Globalization, John F. Kennedy School of Government, Harvard University (2004-2012)
- Research Fellow and Director, Second Research Division, Chung-Hua Institution for Economic Research (2001 –2009)
Ms. Dyan Garneta Sari
Current Position
Title: Director of Food, Marine, and Fishery Product Industries
Organization: Ministry of Industry, Republic of Indonesia
Ms. Dyan Garneta Sari
Sustainable Sovereignty: Securing Indonesia’s Food Industry Future through Low-Carbon Innovation.
Biography
Ms. Sari serves as the Director of Food, Marine, and Fishery Product Industries in Ministry of Industry, Indonesia, where she leads the strategic development and policies for the food, marine and fishery product industries. With a focus on sustainable growth, Ms. Sari oversees the formulation and implementation of policies that transform raw natural resources into high-value industrial products. Some of the areas under her responsibility are: industrial transformation that modernized the sector by spearheading Industry 4.0 integration, fostering green industry standards, and optimizing industrial technology; optimizing supply chain and standardization by ensuring the steady supply of raw materials and strengthening the Standardization of food and marine products to meet quality demands; and economic empowerment by driving domestic growth through investment, facilitation, licensing oversight, and the promotion of local products to ensure Indonesian food, marine and fishery product industries remain competitive internationally.
Sustainable Sovereignty: Securing Indonesia’s Food Industry Future through Low-Carbon Innovation
In response to the “Triple Planetary Crisis” of climate change, pollution, and biodiversity loss, Indonesia has launched a comprehensive transformation of its food system. This initiative aligns the national development agenda (RPJPN 2025-2045) with global commitments such as the SDGs and the Paris Agreement. The urgency is underscored by critical challenges: the agricultural sector contribution and food waste. Indonesia aims to achieve a climate-resilient, inclusive, and circular food system by 2045, fostering healthy diets through responsible consumption. Central to this vision is a commitment to reach Net Zero Emissions (NZE) by 2060 or sooner by focusing on 4 pillars: Vision and Objectives, Circular Interventions, Policy Harmonization, and Data Integration. There are also efforts within the food industry focusing on high-impact technological solution such as renewable energy & technology 4.0 implementation, sustainable raw materials, and also waste-to-value systems. To support the massive transition, Indonesia has also introduced the Indonesia Sustainable Finance Taxonomy which provides a sciencebased framework to identify economic activities that meet climate objectives.
Professor Matthew Tan
Current Position
Title: Member of Investment Committee
Organization: Asia Food Sustainability Fund
Professor Matthew Tan
Challenges and Strategies on Cultivating a Low-Carbon Food Supply Chain – Singapore case study
Biography
- Prof Matthew Tan is an eminent Sustainability Specialist with over two decades of leadership in the Agri-Food Tech sector. His career is defined by advancing transformative strategies that help governments and industries transition through Agri-Tech 4.0—positioning food systems to be more resilient, efficient, climate-smart, and future-ready. He currently serves as Singapore’s Representative (Private Sector) to APEC Policy Partnership on Food Security (PPFS) and is also the current EG1 Chair – Expert Group for Sustainability. For the past number of years, he has been actively involved in assisting governments with their Economic Transformation – Agri Tech 4.0 in the light of food security; working in tandem with the various ministries and multiple stakeholders in the various economies with an overarching view to achieving their future food security goals.
- As an Agri-Tech domain specialist, Matthew has pioneered carbon-neutral strategies that mitigate greenhouse gas emissions, reduce operational footprints, and enable organizations to transition toward carbon zero models. His work bridges strategy and execution, ensuring that initiatives deliver measurable outcomes in food production and processing systems.
Dr. GOW-CHIN YEN
Current Position
Title: Chair Professor/Emeritus Professor
Organization: Department of Food Science and Biotehnology, National Chung Hsing University
Dr. GOW-CHIN YEN
Moderator to SESSION II: Technological Innovation for Low-Carbon Food Supply Chain by SME
Biography
Dr. Gow-Chin Yen is a Chair Professor and Emeritus Professor in the Department of Food Science and Biotechnology at National Chung Hsing University, Taiwan. He is an internationally recognized authority in molecular food chemistry, food safety, and functional foods. His research interests focus on the beneficial effects and molecular mechanisms of food bioactives in promoting health and preventing disease. Professor Yen has received numerous awards and professional distinctions, including election as a Fellow of IAFoST, IFT, RSC, ISNFF, and the AGFD-ACS. He currently serves as an Associate Editor of the Journal of Food Science and sits on the editorial boards of several prestigious international journals. In addition, Professor Yen actively serves on advisory committees for relevant government ministries, academic institutions, and public associations. In these capacities, he assists the government in reviewing annual science and technology development plans and provides expert guidance on food safety management policies and regulatory standards.
Dr. Y. Martin Lo
Current Position
Title: Professor
Organization: College of Sustainability, National Tsing Hua University
Dr. Y. Martin Lo
Keynote: Nature holds the key to the future of human sustainability
Biography
Professor Y. Martin Lo is a faculty member in the College of Sustainability at National Tsing Hua University (NTHU), Hsinchu, Taiwan, where he serves as a professor with an interdisciplinary focus on ecological agriculture, sustainability science, and environmental health. He holds a Ph.D. in Food Science from The Ohio State University and a bachelor’s degree in Animal Science from National Taiwan University. Professor Lo has an extensive international research and academic leadership record, including roles such as Chief Scientist at the Reed Ecosystem Reintegrative Center in the United States, where he led applied research on ecosystem-based agricultural systems and ESG/SDG education and certification. His work spans carbon credit certification, greenhouse gas reduction, ecosystem services, biodiversity indicators, agricultural productivity, and societal impacts, alongside significant contributions to food safety, biotransformation of agricultural byproducts, and sustainable food systems. He has published over 100 scholarly works and holds patents related to ecological agriculture innovations. In addition to his role at NTHU, he continues collaborations and appointments with other academic and research institutions globally.
Dr. Yu-Wei Lin
Current Position
Title: Chief Technology Officer.
Organization: ULTIMEAT Sdn. Bhd.
Dr. Yu-Wei Lin
Presentation Topic
Low-Carbon Food Ingredient Innovation
Biography
Dr. Yu-Wei Lin is a food bioprocessing specialist with over 20 years of experience in biotechnology, fermentation, and food engineering. He currently serves as CTO of ULTIMEAT, leading innovations in large-scale fungal fermentation and low-carbon mycoprotein production and processing. His expertise spans bioreactor design, techno-economic analysis, and sustainable protein development, contributing to the transformation of food systems toward circular and climate-friendly solutions.
Sharing Cases on Low-Carbon Food Ingredient Innovation
Dr. Karla Calderón Mayo
Current Position
Title: General manager
Organization: PAKUCHA COMPANY, Peru
Dr. Karla Calderón Mayo
Innovative Circular Processing of Red Seaweed for Carrageenan Production and Valorization of Residual Proteins
Biography
Karla Calderón is a Peruvian Marine Biologist with a Master’s degree in Marine Ecology and serves as General Manager of Pakucha, the company presenting this proposal. She leads research and development initiatives focused on marine resource valorization, sustainable processing technologies, and innovation in seaweed-based products.
Her work specializes in the technological optimization of red macroalgae processing, particularly carrageenan extraction and integrated biomass utilization. She develops and evaluates process strategies to improve extraction efficiency, standardize quality parameters, and reduce environmental impact across the production chain. Her research includes alkaline extraction optimization, hydrocolloid quality assessment, and the recovery of residual proteins under a biorefinery framework.
Her professional approach integrates low-carbon processing, circular bioeconomy principles, and resource efficiency, promoting the transformation of seaweed residues into value-added functional ingredients to strengthen sustainable food supply chains.
In parallel, she is currently associated with the Humboldt II Project, a binational initiative between Peru and Chile implemented by the United Nations Development Programme (UNDP), where she contributes to sustainable fisheries management, value chain strengthening, and the incorporation of scientific and environmental criteria into coastal productive systems.
Her experience bridges applied marine science, food technology, and climate-resilient production models, working closely with artisanal fisheries and coastal stakeholders to promote responsible marine resource use and scalable low-carbon solutions in the Pacific region.
Dr. Binghuei Barry Yang
Current Position
Title: Deputy Director General
Organization: Food Industry Research and Development Institute
Dr. Binghuei Barry Yang
Presentation Topic
- Sharing cases on low-carbon food manufacturing innovation
- Wrapping Up the Key Learnings and Discussing Knowledge/ Information Gained from the Workshop
- Moderator to SESSION IV: Capacity Building Workshop – Case Demonstration to a Low-Carbon Food Supply Chain site
Biography
- Ph. D., major in foor engineering, minor in chemical engineering, North Carolina State University, USA.
- Research scientist, Center for Aseptic Processing and Packaging Studies (CAPPS), Raleigh NC, USA.
- Chief Operation Officer, Chiayi Industry Innovation Center, Ministry of Economic Affairs.
- Chairman, Taiwan Regional Section, European Hygienic Engineering & Design Group (EHEDG).
- Research expertise:
- Thermal sterilization process for canning; Aseptic Processing and packaging.
- Food process engineering; microwave and Ohmic heating process; hygienic design & engineering.
Dr. Yi-Chung Lai
Current Position
Title: Plant Director
Organization: Biozyme Biotechnology Co., Ltd.
Dr. Yi-Chung Lai
Presentation Topic
Factory Automation and Smart Manufacturing Practices at Biozyme Biotechnology Co.
Biography
Currently serves as the Plant Director and R&D consultant at Biozyme Co., Ltd., where she leads the development and production of fermented enzyme products. Her expertise spans fermentation technology, enzyme applications, food safety, and process optimization, with a strong focus on translating scientific research into commercial food and health products.
Dr. Nobutaka NAKAMURA
Current Position
Title: Principal Researcher
Organization: Institute of Food Research, National Agriculture and Food Research Organization (NARO)
Dr. Nobutaka NAKAMURA
Presentation Topic
Reducing Environmental Impact through Minimizing Fresh Produce Supply Chain Losses: Toward a Sustainable Food System
Biography
Dr. Nobutaka Nakamura conducts research on logistics systems for fresh fruits and vegetables, focusing on both damage prevention and quality maintenance during postharvest handling. His work evaluates mechanical and environmental stresses affecting produce to improve distribution practices. He also develops ripening‑prediction models that support logistics planning and enhance decision‑making across the fresh produce supply chain.
Dr. Metinee Srivatanakul
Current Position
Title: Committee on Quality Agricultural Products , Thai Chamber of Commerce
Organization: Board of Trade of Thailand
Dr. Metinee Srivatanakul
Presentation Topic
Technological Innovation for Low-Carbon Food Supply Chain by SME: Case Studies in Thailand
Biography
Dr. Metinee Srivatanakul obtained her B.Sc. in Biochemistry at Chulalongkorn University, and Ph.D.in Plant Physiology and Plant Biotechnology at Texas A&M University. After 10 years of research and policy development at the Department of Agriculture in Thailand , and 10 years of regional experience in regulatory affairs for SEA, Pakistan & Australia, she decided to continue her passion as an independent consultant contributing to sustainable agriculture through collaborative efforts. Since 2019, she participates in various committees both public, private and non-profit organizations including Committee on Quality Agricultural Products of Thai Chamber of Commerce, Committee of National Bureau of Agricultural Commodity and Food Standards, Secretary General of the Botanical Association of Siam. She serves on the Hub of Knowledge for Low Carbon Materials and the Thailand Sustainable Consumption and Production (SCP) Network extending to low-carbon initiatives. She is a dedicated advocate for the adoption of Good Agricultural Practices (GAP) and modern innovative technologies to drive sustainable agricultural growth in Thailand, as well as providing strategic consultation for international projects such as the Korat Expo 2029 and Gelephu Mindfulness City.
Dr. Jung-hsien Chiang
Current Position
Title: Distinguished Professor
Organization: Department of Computer Science and Information Engineering, National Cheng Kung University
Dr. Jung-hsien Chiang
Presentation Topic
Moderator to SESSION III: Technological Solutions for Low-Carbon Food Supply Chain
Biography
Major Professional Experiences:
- Executive Director, Health Data Resource Center, National Cheng Kung University Hospital
- Joint-appointed Professor at the Institute for Systems Biology (ISB), USA
- Distinguished Professor, Department of Computer Science and Information Engineering, National Cheng Kung University
- Professor, Department of Computer Science and Information Engineering, National Cheng Kung University
Education:
Ph.D. in Electrical and Computer Engineering, University of Missouri, USA
Research Expertise:
Biomedical Informatics、Artificial Intelligence、Intelligent Computing、Cloud-based Healthcare Systems、Cancer and Cell Biology Research、Big Data Analytics
Awards and Honors (Past Three Years):
- 2012-2025
Distinguished Professor Award, National Cheng Kung University - 2024
21st National Innovation Award - 2024
Future Technology Award - 2022-2023
Ranked among the Top 2% of Scientists Worldwide - 2022
Recognized as one of the Top 10 Highlights at Taiwan Medical Technology Exhibition (InnoZone) - 2020-2022
17th–19th National Innovation Awards - 2022
Named one of the Top 100 Global Teams by UNESCO - 2024
YunShang Intelligence – Taiwan Generative AI Application Hackathon
Mr. Worrawat Sriyook
Current Position
Title: Advisor
Organization: Mitr Phol Sugar Corporation Limited, Thailand
Mr. Worrawat Sriyook
Presentation Topic
Development Trends of Technological Solutions for Low-Carbon Food Supply Chain
Biography
Area of Responsibility:
- Corporate Sustainability and Community Development
Activities:
- Chairperson of Environment and Energy Commission, International Chamber of Commerce Thailand
- Advisor to the Global Compact Local Network Thailand under United Nations Global Compact
- Chairman of Climate Change Policy Committee under Thailand Carbon Neutral Network Committee (TCNN)
- Sustainable Development Committee of The Joint Standing Committee on Commerce, Industry and Banking
- ESG Expert Pool of the Stock Exchanges of Thailand
- Committee of Thailand Taxonomy – Industrial Sector, Bank of Thailand
- Committee of Value Increasing of Agricultural Products, Thai Chamber of Commerce
- Committee of Circular Economy and Environment, Thai Chamber of Commerce
- Vice Chair of Committee of Educational Policy Development, Thai Chamber of Commerce
- Committee of Academic and Private Sector Collaboration of King Mongkut’s University of Technology Thonburi
Dr. Chin-chu Chen
Current Position
Title: General Manager
Organization: Grape King Bio Ltd. (Longtan Science Park Branch)
Dr. Chin-chu Chen
Sharing Cases on Fermentation Technology Solution
Biography
Dr. Chin-Chu Chen currently serves as General Manager of the Biotech Research Institute at Grape King Bio Ltd. Longtan Science Park Branch. He holds adjunct professorship positions at National Taiwan University, Chung Yuan Christian University, and National Sun Yat-sen University. His notable achievements include leading the successful transition of Grape King into a biotechnology company, which has had a profound impact on the industry. He has successfully executed multiple projects funded by the Ministry of Economic Affairs, resulting in 242 patents and SCI journal publications. Among these, standout industrial-level projects involving next-generation probiotics, Antrodia cinnamomea, and erinacine A-enriched Hericium erinaceus mycelium not only significantly increased the company’s profits but also established a national standard for the industry.
Dr. Sangwon Suh
Current Position
Title: Founder
Organization: VitalMetrics Inc.
Dr. Sangwon Suh
A review of life-cycle benefits of emerging food technologies
Biography
Dr. Sangwon Suh founded VitalMetrics Inc., a sustainability database company in 2005. Upon its acquisition by Watershed Technology Inc. in 2023, he worked as a Head of Science. Prior to his private sector works, he was a Professor at the Bren School of Environmental Science & Management at the University of California, Santa Barbara. He is currently a Xinghua Chair Professor at the School of Environment, Tsinghua University in Beijing, China. His research focuses on the quantification and mitigation of the environmental impacts of technologies. He has contributed to the Intergovernmental Panel on Climate Change (IPCC) as a Coordinating Lead Author and to the United Nations Environment Programme (UNEP) as a member of the International Resource Panel. His work has been recognized with the Laudise Medal from the International Society for Industrial Ecology and the Lifetime LCA Leadership Award from the American Center for Life Cycle Assessment.
Dr. Satriyo Krido Wahono
Current Position
Title: Head of Research Center for Food Processing and Technology / Senior Researcher
Organization: Research Organization for Agriculture and Food – National Research and Innovation Agency, Republic of Indonesia (BRIN)
Dr. Satriyo Krido Wahono
Transformation of Food Processing and Preservation: Emerging Technologies for a Low-Carbon Future
Biography
Satriyo Krido Wahono is a chemical engineer and researcher specializing in plasma technology and natural zeolite applications for food processing. He earned his Bachelor’s degree in Chemical Engineering from Diponegoro University (UNDIP) in 2000-2004, and completed his Doctoral Degree by Research at the University of South Australia (UNISA), in 2015-2019. He began his career at the Indonesian Institute of Sciences (LIPI) in 2005 and transitioned to the National Research and Innovation Agency (BRIN) in 2021. Over his career, he has authored more than 140 scientific publications (Scopus h-index: 20; Google Scholar h-index: 23), holds 4 granted and 6 registered patents. He has also held several leadership roles, including Head of Programs and Cooperation at Research Units for Research and Development of Chemical Engineering and Processes – LIPI (2011–2014), Head of Research Unit for Natural Products Technology Development – LIPI (2019–2021), and currently serves as the Head of Research Center for Food Technology and Processing, Research Organization for Agriculture and Food BRIN since early 2022. Additionally, he is actively engaged in professional and scientific communities, serving as Chairman of the Institution of Engineers Indonesia (PII) Gunungkidul-Yogyakarta Branch (2021–2027). His achievements include the LIPI Inventor Award and First Prize in the Three Minute Thesis Competition for 1st year student at UNISA.
Dr. Penelope Measham
Current Position
Title: Chief Executive Officer
Organization: Cherry Growers Australia Ltd
Dr. Penelope Measham
Delivering quality fresh produce to the world – a case study in cherries
Biography
Originally from Tasmania, Dr Penny Measham began her career working closely with cherry growers during her science degree before going on to complete a PhD on key issues inthe cherry production and fruit quality. Dr Measham has an impressive depth of experience across horticulture sector and her career spans executive roles in both research and government, where she has led programs in international trade, market development, fruit production and resource management. She is widely respected within the Australian and international horticulture and research communities and was awarded the Australian Bayer Researcher of the Year award for 2025. Dr Measham’s focus remains firmly grounded in supporting Australian horticulture and delivering real value for growers. Dr Measham is now the Chief Executive Officer of Cherry Growers Australia – leading the Australian cherry industry in meeting its aspiration to sustainably grow trade and deliver premium Australian cherries to the world.
Ms. Marcie Chan
Current Position
Title: Brewmaster, Director of Operations
Organization: Long Sun Brewing Co. Ltd.
Ms. Marcie Chan
How Craft Brewery work on Circular Economy?
Biography
- Master’s degree of Agricultural Chemistry in National Taiwan University. Certified Brewmaster Course from VLB Berlin. Join the brewing industry as a brewer since 2012. As a brewmaster in Long Sun brewing since 2020. She is also the operations director in production development, internal training, production, quality controls, production planning and maintenance plans for brewery equipment.
- Start work in international beer judge in 2017 in Asia Beer Cup in Tokyo. Judge in International Beer Cup in 2017-2025 and Word Beer Cup in 2025. Marcie is also as an adjunct assistant professor in the university for beer knowledge education.
