[1] Lin received a degree in chemistry from Barnard College, Columbia University then graduated with a Master of Science and Doctor of Science in biochemistry from Harvard University.
For 25 years Dr. Lin was with the University of Hong Kong Department of Pathology, where she headed the Clinical Biochemistry Unit.
Her research there ranged from cancer to AIDS and resulted in publications in several prominent Medical Journals including The Lancet and the American Journal of Epidemiology.
Lin was a superb cook and in 1960 she and her mother, Tsuifeng Lin, published a cookbook, "Secrets of Chinese Cooking"[5] and in 1969, the book “Chinese Gastronomy” for which her father wrote the foreword.
[6] Subsequently, she published a book on the culinary history of China in 2015 entitled “Slippery Noodles.