Chang Ying Ping possesses a PhD in Food Science from Universiti Sains Malaysia, where she completed her studies in 2001, specializing in biopolymer systems. In addition, she obtained a Bachelor of Technology with honors from the same institution in 1997. Since January 2021, she has held the position of Associate Professor at Universiti Tunku Abdul Rahman, having previously served as an Assistant Professor from 2008. Throughout her academic career, she has designed and overseen various courses in the field of Food Science, with particular emphasis on Enzymology and Food Safety. Furthermore, Dr. Chang has amassed significant professional experience. From 2005 to 2008, she was employed as a Food Technology Officer at the Ministry of Health Malaysia, where she provided critical advisory services regarding food safety and hygiene. Additionally, she functioned as a Food Technologist at Tacara Sdn Bhd, concentrating on carrageenan production and quality control. Her consultancy engagements encompass a variety of projects, underscoring her expertise in food safety related issues, especially within recent initiatives undertaken in 2022 and 2023. Dr. Chang's research endeavors include the valorization of agricultural by-products for the extraction of bioactive compounds. She has successfully secured funding for prominent projects such as "Production of Single Cell Protein from Palm Decanter Cake". Her research into biochemical treatments aims to enhance the prebiotic properties of food waste, thereby contributing to the advancement of sustainable food systems. As a distinguished author, Dr. Chang has contributed numerous articles to esteemed journals, focusing on food science and biochemistry. Her recent works address topics such as shrimp shell valorization and guava by-products. She has also presented her research at international conferences, engaging in discussions on critical subjects including food waste utilization and biopolymer applications. Moreover, she has contributed to book chapters on phytochemicals and seed germination, highlighting the significance of agricultural by-products in the field of food science.