王秘書長生於臺灣、居於臺北、立足貿協，他自該協會最基層的專員做起，一路晉升至組長、副處長、處長、副秘書長，一直到今日的秘書長職位。其間，他曾至美國西北大學受訓，也曾外派至北歐任職，為業者開疆闢土、為廠商拓展商機，迄今他在外貿協會供職已超過35年。
王秘書長是個任事積極、勇於挑戰、擁抱創新、具服務熱誠的外貿推廣人員，其工作生涯多次率領團隊贏得政府相關競爭性計畫，其熱愛閱讀、重視執行力、要求自律及長於語言之駕馭力，屬專業導向之物種，他也具綜觀、整合、企劃、創意及數位的思維，對於組織的發展、領導及管理有無比的熱情；他目前也活躍於世界貿易及會展舞台，擔任擁有超過300個世貿中心會員之世貿中心協會(WTCA)理事，以及國際上會展業最具權威的國際展覽協會(UFI)理事，其身為貿協領導團隊的一份子，至盼能為臺灣貿易推廣有所貢獻

廖啓成博士在食品所服務超過30年，歷經食品微生物單元主持人、生物資源中心主任及副所長等職務，橫跨食品與生技，歷練完整而豐富，能力卓越而全面，備受各界肯定，並期許承先啟後，帶領食品所創新精進發展。
學歷：美國俄亥俄州立大學食品微生物學博士 專長領域：應用微生物、生物資源保存與管理、生物智慧財產權與法規、食品生技、乳酸菌、產業科技研究與管理

食品工業發展研究所(食品所)為臺灣最具規模的食品綜合研究機構。
陳麗婷長期帶領食品所ITIS團隊投入全球趨勢及國內食品產業研究，2017年開始，團隊每年對外發布[全球食品產業趨勢-食品所ITIS團隊觀點]，關注AI對食品生態的影響力，2018年開始投入AI在食品應用的案例解構，持續與產業互動現在及未來的翻新改變。

The Food Industry Research and Development Institute (FIRDI) is the largest comprehensive research institution for food in Taiwan. Ms. Li-Ting Chen has been leading the FIRDI ITIS GROUP, focusing on global trends and domestic food industry research for a long time. Since 2017, the group has annually published the [Global Food Industry Trends - FIRDI ITIS Perspective]. Paying attention to the impact of AI on the food ecosystem, her group has been deconstructing AI applications in food since 2018, continuously interacting with the industry to address current and future innovations and changes.

Description : Dole Specialty Ingredients (DSI) has been set up in 2021 in Dole to utilize fruit waste and fruit side streams to produce value ingredients for food, nutraceutical, cosmeceutical, textile industry and others. Commercial plant has been set up in November 2023 to commercialize Phase 1 products, such as prebiotic ingredients (Green banana powder, Pineapple Fiber Powder and others), fruit puree and others. DSI continues its innovation journey to develop more products using the fruit waste from agriculture and factories. DSI aims for a sustainable supply chain and business model, prioritizing environmental and community well being while delivering nutritious and eco friendly products to consumers.

Personal Biography: Weitze Ooi is driven by passion to create a circular economy and has 15+ years of experience in the Agriculture and Food Industry, working in the domains of trading, corporate strategy, factory supply chain operation, profit improvement project, innovation, business development and M&A. Weitze founded Dole Speciality Ingredients (DSI), a new corporate venture focusing in Zero Fruit Waste mission by upcycling fruit side streams and waste streams from farms and manufacturing sites into high value specialty ingredients, e.g. Enzyme, extracts, seed oil, fibre and others. Besides, Weitze also heads the Global B2B business in Dole that manages ingredient business exporting to over 50 markets. Prior to Dole, Weitze spent several years working as food commodity trader in Itochu Corporation in Japan. When he worked in Itochu Corporation, he was also one of the key members that pursued and completed Dole Business acquisition project ($1.7 Billion) in 2013 and set up the headquarter of Dole in Singapore.

董志宏投入食品科技研發逾30年，目前為政府委託法人科技專案計畫主持人，團隊以食品結構為基礎，進行質地與滋味設計，藉由科技力量導入，創新食品品質及提升產業競爭優勢。

He has devoted over 30 years to food science and technology research and development. He currently serves as the principal investigator for government-commissioned technology development program. His team focuses on designing texture and flavor based on food structure, aiming to innovate food quality and enhance industry competitive edge through the application of technological advancements.

Stephen Co is the founder & CEO of Worth The Health Foods (WTH Foods), a plant-based alternative protein startup in the Philippines. They make plant-based versions of Southeast Asian favorites, such as sisig, tapa, sausages, crab cakes and tuna, using local and sustainable ingredients. Before WTH Foods, Stephen founded Nipa Brew Craft Beverages. It operates a microbrewery and taproom in Makati, Philippines.
In 2012 Stephen was awarded the UK Chevening Scholarship to study Masters in Bioscience Enterprise at the University of Cambridge. He obtained his bachelor’s degree in Biology from Ateneo de Manila University, and Masters in Technology Management from the University of the Philippines. He was a consultant at Hybridigm Consulting, the Philippines' first biotech consulting firm, and was a part-time faculty at Ateneo de Manila University teaching bioscience enterprise, a course that brings together concepts in business and biotechnology.
In 2018 Stephen participated in the Professional Fellows Program sponsored by the U.S. Department of State. He was a visiting fellow at Rutgers Food Innovation Center in New Jersey, where he gained experience in food innovation and commercialization. In 2021 he completed the plant-based nutrition certificate program from the T. Colin Campbell Center for Nutrition Studies at eCornell.
Stephen was recognized as a Gen.T Leaders of Tomorrow by Tatler Asia (https://www.tatlerasia.com/people/stephen-co), one of the Ten Outstanding Young Men honorees of 2023 and won the Ramon V Del Rosario (RVR) SIKLAB Awards for impact entrepreneurship (https://www.pna.gov.ph/articles/1206607). His passions are in entrepreneurship and food innovation. In the near future he plans to put up a food innovation center to work on global food security issues. He loves trying out local food and drinks, preferably the alcoholic ones.

經歷： 科技部科普傳播委員會委員
TQF協會食安委員會委員
2021年金鼎獎生活類雜誌與專題報導獎雙料得主
第18屆KEEP WALKING夢想資助計畫評審委員
歷程： 工作生涯歷經聯合報系、城邦出版集團與數位時代，針對科技產業、網路議題操作、數位編輯實務，以及網路趨勢發展有直接的觀察與涉入；其後跨入食品產業，擔當台灣與中國兩岸之數位行銷、電商運營主責。 專研： 專研科技、財經和管理報導，曾一對一專訪全球與兩岸上百家企業CEO級人物，如蘋果創辦人史蒂夫．沃茲尼克等影響力人物；後續主責兩岸食品運營業務，成為行銷操作、企業運營、媒體投放與掌握數位趨勢的實踐者。 期許： 創辦食力傳媒與拾光群募平台，期許自己成為飲食創業的陪伴者，從媒體操作、飲食體驗到群眾募資，希望對台灣飲食產業產生更多流動性的可能。

從科技業跨足食品業，累積20年經驗，熟稔農產採購及上中下游協力。好食好事推動台灣第一個食農新創加速器與食農地方創生計畫，期許以創新與國際思維，助食農新創事業成長。

With 20 years of experience transitioning from the technology industry to the food industry, Mao-Chia Chen is well-versed in agricultural procurement and collaboration across the upstream, midstream, and downstream sectors. The HAOSHi promotes Taiwan's first agri-food tech accelerator and local agri-food revitalization projects, aiming to support the growth of agri-food startups through innovation and an international perspective.

學歷： 國立臺灣大學農藝研究所　博士候選人 經歷： 農業部茶及飲料作物改良場加工技術科　研究員兼科長
行政院農業委員會茶業改良場茶作技術課　研究員兼課長
行政院農業委員會茶業改良場茶葉機械科　研究員兼課長
行政院農業委員會茶業改良場文山分場　副研究員兼分場長 簡介： 自 86 年起任職茶業改良場， 26 年來主要從事於茶樹栽培、育種、飲料作物加工技術等方面相關研究工作。近年來因應氣候變遷與農業缺工問題，進行智慧化茶園與智慧製茶之研究，並與跨領域單位合作，進行茶及飲料作物多元產品加工技術開發，如草本茶、新型茶葉加工技術、果粉茶加工技術、蔬菜粉茶加工技術、餅茶加工技術、速萃商用茶加工技術、機能性飲料產品原料開發等，近年多項技術研發成果已技術移轉 50 幾件。

As the whisky ambassador for Kavalan, Taiwan's premier whisky and the world's most awarded distillery, David plays a pivotal role in sharing the story and excellence of Kavalan whiskies with enthusiasts around the globe.

噶瑪蘭是全世界獲獎最多的酒廠。身為噶瑪蘭的威士忌品牌大使，David 向各國愛好者分享亞洲首屈一指的威士忌，將台灣的品牌發揚光大。
學歷： 美國賓州州立大學 經濟學士
美國邁阿密大學 國際管理碩士
經歷： 國際威士忌大使認證
愛丁堡威士忌學院專業認證
WSET 烈酒第二級認證

Education： Pennsylvania State University - Bachelor’s in Economics
University of Miami - Master’s in International Business
Qualification： The Whisky Ambassador Program - certified
Edinburgh Whisky Academy - certified
WSET Level 2 - Award in Spirits