Ir. Dr. Pau Loke SHOW is the director of Beacon of Excellent Future Food Malaysia Research Center and associate professor at Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham, Malaysia. He successful obtained his PhD in two years’ time after he graduated his bachelor’s degree from Universiti Putra Malaysia. He currently is a Professional Engineer registered with the Board of Engineer Malaysia (BEM) and Chartered Engineer of the Engineering Council UK. He is also a member of Institution of Chemical Engineers (MIChemE) UK and currently serves as honorary member in IChemE Biochemical Engineering Special Interest Group. Ir. Dr. Show obtained the Post Graduate Certificate of Higher Education (PGCHE) in 2014, and now a fellow of the Higher Education Academy UK (FHEA). He is a world leading researcher in bio-process and bio-separation engineering. He establishes international collaboration with researchers from various countries in the Asia, Europe, American and Africa. Since he started his career as academician in September 2012, he has received numerous prestigious domestic and international academic awards, including ASEAN-India Research and Training Fellowship 2019, The DaSilva Award 2018, JSPS Fellowship 2018, Top 100 Asian Scientists 2017, Asia’s Rising Scientists Award 2017 and Winner of Young Researcher in IChemE Malaysia Award 2016. He has graduated 6 PhD students & 2 MSc students and currently supervising 6 PhD students and has published more than 150 journal papers in less than 7 years of his career. He is now serving as an editor in Journal of Biocatalysis and Agricultural Biotechnology and, Advanced Biotechnology and Experimental Therapeutics, editorial board member in Biochemical Engineering Journal, Bioengineered, BMC Energy, International Journal of Bioprocess and Biotechnological Advances and Current Nutrition & Food Science, He also guest editor for SCI-indexed journals, which is Clean Technologies & Environmental Policy, BMC Energy, Processes, and Current Nutrition & Food Science, Bioengineered, and Journal of Chemistry.