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Editor - Carol S. K. Lin | City University of Hong Kong | 13996
ISSN: 2376-0214

Journal of Biodiversity, Bioprospecting and Development
Open Access

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Carol S. K. Lin

Carol S. K. Lin
Carol S. K. Lin
Assistant Professor
School of Energy and Environment
City University of Hong Kong
Hong Kong
Read Interview session with Carol S. K. Lin
City University of Hong Kong

Biography

Dr. Carol Lin 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. Her current research interests focus on the valorization of food waste through conversion into commercially valuable products such as the production of biofuels, bio-degradable polymer and specialty chemicals. Her recent work on ‘Starbucks Biorefinery’ strategy for sustainable production of succinic acid has been highlighted by the American Chemical Society (ACS) in the 244th meeting in Philadelphia, USA as well as in numerous high profile media venues such as Time Magazine, Environmental Health Perspectives – National Institutes of Health (NIH) website, The New York Times and the South China Morning Post in Hong Kong. Dr. Lin is also editorial board member of several biotechnology and energy related journals. She has published over 28 papers with several scientific manuscripts in top impact factor journals including Chemical Society Reviews, Energy and Environmental Sciences; co-authored 4 book chapters and over 30 oral presentations in Belgium, China, Hong Kong, India, Netherlands, Singapore, Spain, the UK and USA.

Research Interest

The term food co-product encompasses raw, processed (mainly cooked), spoil and excess food materials that are disposed of before or during food preparation. In Hong Kong, the amount of food co-product discarded is significant, for example, the food co-product from households, restaurants and the food industry accounts for 40% of municipal solid wastes in Hong Kong. The social, economic and environmental impact of food co-product disposal is enormous. Therefore, there is an imminent need to reduce the quantity of food co-product disposal to landfills. At the same time, the development of effective food waste conversion process/technology aiming at waste processing at the source is desired. 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.

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