Dr. Maria Liza G. Lee is an accomplished educator, researcher, and licensed nutritionist-dietitian with extensive experience in teaching, research, and community service. She earned her Doctor of Philosophy in Education (major in Administration) from Silliman University, Dumaguete City, where she developed the M’Lee Theory Adaptive Technological Perception Theory (ATPT) through her dissertation, “Readiness of Technical and Vocational Education and their Industry Partners for Fourth Industrial Revolution: Towards Theory Development.” Currently, she is pursuing Post-Doctoral studies in Strategic Management and Leadership at Philippine Christian University, further strengthening her expertise in higher education leadership and policy development. Dr. Lee also holds a Master’s Degree in Public Administration and a Bachelor of Science in Nutrition and Dietetics. She is a registered/licensed Nutritionist-Dietitian in the Philippines and is RD eligible under the American Commission on Dietetics Registration. She is an active member of several prestigious organizations, including the Singapore Nutritionist Dietitian Association, American Dietetic Association, American Overseas Dietetic Association, Council of Deans and Heads in Nutrition and Dietetics, Philippine Institute of 21st Century Educators, Philippine Association of Research Institutions, Inc., and the International Multidisciplinary Organization for Research and Extension. Her professional portfolio includes serving as Instructor III and Research and Development Chairperson at the Dipolog School of Fisheries, as well as part-time faculty and research adviser at Saint Vincent’s College and a visiting lecturer at JRMSU-Dapitan City Campus.She has also contributed her expertise as a nutrition consultant at the Dipolog City Dialysis Center, Inc., as an online menu reviewer for My25 Health in Illinois, U.S.A. and Food Consultant for Zaragoza Food Products With more than two decades of experience, Dr. Lee has worked in both academic and clinical settings, serving as a hospital dietitian, consultant, food service manager, and community trainer. Dr. Lee has authored and co-authored numerous research publications in reputable journals and e-books, including the TESDA TRADE Journal, International Journal of Research and Scientific Innovation (IJRSI), IJRISS, and the global Too Big To Ignore (TBTI) Small-Scale Fisheries e-book. She has presented research at international conferences, notably ranking second best during the 2nd China-ASEAN Young Scholars Forum on Sustainable Aquaculture hosted by Shanghai Ocean University. She also serves as a peer reviewer for international journals, including SciencePG, IJRSI, and IJRISS. As a TESDA Tagsanay Awardee and certified National TVET Trainer and Competency Assessor, she holds national certifications in Housekeeping (NC II–IV), Commercial Cooking/Cookery (NC II), Food Processing (NC II), and Community Nutrition Services (NC II), alongside qualifications as a Trainer and Facilitator in Trainers Methodology Level I. Her expertise has been tapped as a Regional Expert Panel Member for Trainers Methodology Course I and as part of the Regional Compliance Audit Team. Beyond academia, Dr. Lee has consistently championed community development through training, policy research, extension programs, and livelihood initiatives. Her lifelong commitment to education, nutrition, research, and technical-vocational development reflects her dedication to advancing academic excellence, leadership, and service.