Xiaobin Ma is Lecturer in Nutritional Dairy Ingredients and Deputy Director of the International Food Science Degree at UCC. She obtained her PhD in Food Science from Zhejiang University, China and subsequently completed a postdoctoral exchange at the Moorepark Food Research Centre, Teagasc, supported by the International Postdoctoral Exchange Fellowship of China. Later, she was awarded a Marie Skłodowska-Curie Individual Fellowship, which supported her work on dairy and plant proteins, protein–polysaccharide delivery systems, and enzymatic modification of food ingredients. With over 10 years’ experience in ultrasound technology, she has explored its integration into modern food processing for sustainable food systems.  Her current research interests include (1) incorporation of plant-based ingredients in dairy products, with a focus on valorising waste streams; (2) characterisation, modification, and novel processing technologies for dairy ingredients; (3) tailoring food ingredient interactions to enhance nutritional quality; and (4) non-thermal processing technologies, including applications in extraction, modification, drying, and enzyme activation. Xiaobin has published 50 peer-reviewed articles (h-index 29), obtained 1 granted patent, and contributed to 3 book chapters. She is a member of the Marie Curie Alumni Association (MCAA), serves on the editorial board of Foods (Impact Factor 5.1, MDPI), and has secured research funding from the Marie Skłodowska-Curie Fellowship, the National Natural Science Foundation of China (NSFC), and the China Postdoctoral Science Fund. She also contributes to high-profile projects including the SFI Co-Centre for Sustainable Food Systems, the Horizon Europe Circular Bio-Based Europe Joint Undertaking (HORIZON-JU-CBE-2024) and Research Ireland Frontiers for the Future Programme.