Leo Lin, Professor-level senior engineer，PhD in nutrition from Peking University, a postdoctoral fellow at Beijing University of Chinese Medicine, deputy secretary-general of the Beijing Nutrition Society. In 2011, Leo Lin graduated from Peking University with a Ph.D in Nutrition and Food Hygiene. He is the winner of the outstanding doctoral thesis of Peking University. In the same year, he was appointed as the director of the Basic Research Center of the National Food Research Institute--China National Research Institute of Food & Fermentation Industries.

He has been committed to the nutritional industry, taking the lead in introducing the concept of anti-glycation into China and leading a healthy lifestyle. Has published 4 SCI papers, including 1 first author, 25 domestic core journal papers, including 4 first authors; the first inventor and patentee applied for 32 invention patents, and participated in 3 international patents. Dr. Lin presided over and participated in 6 national/provincial projects. Among them, as the head of key research and development projects in Xinjiang Autonomous Region, this project has a total investment of 15.9 million Yuan. He was awarded 3rd prize of the 2014 Chinese Medical Science and Technology Award，2nd prize of Science and Technology Award of 2013 Chinese Preventive Medicine Association, 2nd prize of Science and Technology Award in Chinese Nutrition Society, 2nd prize of Beijing Science and Technology Award and other honors. Dr. Lin participated in the completion ofbooks “Peptide Nutrition”, “Peptide Clinical Nutrition”, “Antiglycation Book” , “Early Life 1000 Day Nutrition Guide”, etc.