Prof. Richard Zwe-Ling Kong currently serves as the Distinguished Professor and Director of the Center for Academia and Industry Collaboration in the Department of Food Science at the National Taiwan Ocean University, Taiwan. Additionally, he holds the position of President at the Taiwan Society of Health Food.

Prof. Kong has authored and co-authored numerous national and international publications, contributing significantly to the scientific community. He actively participates as a reviewer for reputable professional journals and maintains an active association with various societies and academies worldwide. His remarkable contributions have earned him wide recognition from esteemed subject experts globally, leading to several awards in acknowledgment of his dedication to the scientific community.

With a focus on biochemistry, physiology, metabolism, and photobiology of vitamin D for human nutrition, Prof. Richard Zwe-Ling Kong has established himself as a prominent figure in the field.