Lin Xiaofeng

Lin Xiaofeng studied food science and engineering at Sichuan University in Chengdu before spending four years working in product development for the Chinese food technology industry — a sector moving faster than almost anywhere else on Earth. She now writes about the global transformation of food systems: lab-grown proteins, precision fermentation, vertical farming, smart packaging, and the startups and research institutions racing to make food production more sustainable, nutritious, and resilient. Lin is interested in food as both science and culture, and she brings both lenses to her writing. She contributes to Discovia from Chengdu, with regular reporting from food technology hubs in Tokyo, Singapore, and Amsterdam.