Amy Lin is a visiting associate professor and starch-focused food scientist with over a decade of research experience bridging agriculture, nutrition, and industry applications. She has led cross-continental collaborations at institutions including Purdue, University of Idaho, A*STAR, and National Taiwan University, translating fundamental starch chemistry into practical solutions for health and food systems. Her work ranges from molecular studies of starch digestion and enzyme interactions to applied projects like resistant maltodextrin development and industry-focused modification of hydrocolloids. Beyond publications and teaching, she has driven strategic research communication and partnership growth—evident from her leadership at the Whistler Center and involvement in the Starch Digestion Consortium. Fluent in English and Mandarin, she routinely hosts international exchange students and mentors the next generation of food scientists. Even after nearly 20 years in the field, she emphasizes interdisciplinary collaboration as the fastest route to meaningful advances in understanding starch’s impact on human health.
11 years of coding experience
21 years of employment as a software developer
Doctor of Philosophy (Ph.D.), Carbohydrate Chemistry, 4.0, Doctor of Philosophy (Ph.D.), Carbohydrate Chemistry, 4.0 at National Taiwan University
Contributions:22 commits, 16 pushes, 1 branch in 1 year 4 months
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