Cocoa-Linna is the top chocolate & bakery ingredient supplier (ranking NO.1 of supplying chocolate ingredients) and nutrition solution provider in the region. CL is also an important customer/ local business partner of Kerry (buying emulsifiers, flavors, sweeteners, & several food ingredients), Cargill (buying oil, cocoa mass, etc.), and ADM (buying cocoa butter, etc.).My main roles:1) Leader of R&D (incl. 21 members) from two R&D labs & Nutrition Innovation Center, and Quality Department (incl. 23 members) from 2 manufacturing sites.2) Food & Nutrition: technology development; R&D management and innovation; manufacturing & product supports.3) Journal Reviewer & Editorial Board Member, Bioactive Carbohydrates and Dietary Fibre, Elsevier (ISSN: 2212-6198).

1) Coating formula development, excipient design (polymer complex system). 2) Flavor & color design for pharma, food and nutrition applications.3) Polymers (incl. hydrocolloids, protein/hydrolysate): fermentation, structural characterization and functionality.4) Encapsulation, enteric coating, & targeted delivery of ingredients or bioactive components.5) All-natural ingredients: concept development & innovation.

GE departments (Canada) were merged after 2018.1) Biotech: macromolecules (enzymes, polymers) study & formula development.2) Fermentation & AD hydrolysis full-scale application in environment, pharma, and food & beverage industries (Project Lead).3) R&D on membrane related technologies, coatings, organic waste/wastewater treatment, and carbon neutral solutions.4) Value-added utilization of agricultural products & by-products.5) Design and commission fermentation pilot plants, and membrane separation systems; protocol development, data analysis & modelling.6) OWC Facility Manager & Research Fellow, University of Guelph.

1) Apply polymers (e.g. proteins & carbohydrates) in foods or bioproducts; encapsulation & coating formulation development.2) Operation & troubleshooting of lab/pilot-scale fermentation, encapsulation and coating equipment.3) Data analysis & maintenance of chromatographic & lab analysis instrument (e.g. HPLC, GC, DSC, SEM, FTIR, rheometer).

1) Develop value-added hydrocolloid formulas (incl. polysaccharides & proteins), and application in bakery, beverage and dairy products; physical & chemical analysis of food ingredients.2) Plant-based ingredient development: high fiber, alternative protein, gluten-free food products.3) Utilize agricultural by-products as natural food emulsifiers/texturizers; compare gut health of hydrocolloids with commercial dietary fibers.4) High throughput analysis of hydrocolloids and quality framework setup.5) Evaluation of prebiotics through in vitro fermentation, & nutrition benefits of hydrocolloids and insoluble fibers.

Ice Cream Technology Courses; Ice Cream Seminar (100th Anniversary); Introduction to Nutritional & Food Science (Course: FOOD*2150).1). Exhibit the ice cream ingredients & characterization, and explain the basic manufacturing process.2). Assist organizer to prepare material for all attendants, and ready for consultation.3). Present course content and mark exams for 210 undergraduates.