Bioproduct development Lab.
Research Field
Chang-Wei Hsieh
- Vice President for Academics Affairs, Chair Professor, Department of Food Science. National Ilan University.
- Lifetime Distinguished Professor, Department of Food Science and Biotechnology. National Chung Hsing University.
- Supervisor of Agricultural Association of Taiwan
- Executive Supervisor of the Taiwan Food Science and Technology Association
- Executive Supervisor of the Taiwan Food Technologist Association
Tel：04-2284-0385 ext. 5010 / 03-9357400 ext. 7002
Fax：04-2287-6211
E-mail：welson@nchu.edu.tw / welson@niu.edu.tw
The Laboratory of Developing Biotech Products, led by Prof. Chang-Wei Hsieh, focuses on innovative food processing, functional ingredient development, biotechnology, and sustainable product applications. Research integrates food science, preservation engineering, biomaterials, and cosmetic biotechnology to enhance the value of agricultural resources and bioactive compounds. Major topics include plasma and pulsed electric field technologies, active packaging, medicinal mushroom products, fermentation biotechnology, and novel cosmetic materials. The laboratory also develops preservation technologies for fruits and vegetables to improve quality, shelf life, and microbial safety. Additional expertise includes extraction and evaluation of polysaccharides, peptides, and plant-derived bioactives for health-promoting, antioxidant, and anti-aging applications. The laboratory emphasizes translational research connecting academic innovation with industrial applications in the food, biotechnology, and cosmetic sectors.
Lab's area of specialization
- Value-added production technology for agricultural specialties
- Development of Plasma and Electromagnetic Field Preservation Technology
- Development of Active Packaging Material Technology
- Development of medicinal mushroom products
- Development of Novel Cosmetic Technologies
- Food and Cosmetic Safety Regulations
Prof. Chang-Wei Hsieh has received numerous national and international awards recognizing his contributions to food science, biotechnology, and innovative processing technologies. Major honors include the National Innovation Award (2022–2024), National Science Council Future Science Award, National Agricultural Science Award, Outstanding Achievement in Technology Transfer Award, and Taiwan Health Food Association Outstanding Academic Research Award. He has also received multiple gold medals at international invention exhibitions in Tokyo, Poland, Hong Kong, Ukraine, and Korea for innovations in black garlic, polysaccharides, cosmetic ingredients, plasma technology, and preservation systems. His achievements highlight strong expertise in functional foods, sustainable processing technologies, cosmetic biotechnology, and industrial applications.
1994/8~1998/7
National Chung Hsing University Department of Food Science (B.S.)
1998/8~2000/7
National Chung Hsing University Department of Food Science (M.S.)
2000/8~2005/1
National Chung Hsing University Department of Food Science (Ph.D.)
Job Description
As a research intern, you will work alongside a multidisciplinary team of scientists to conduct cutting-edge experiments, analyze biochemical and physical properties of food systems, and contribute to pioneering solutions for reducing the food industry's carbon footprint.
Preferred Intern Educational Level
Advanced Undergraduate or Master’s student in Food Science, Biotechnology, Agricultural Chemistry, or related area.
Skill sets or Qualities
Knowledge Base: Food Chemistry, Food Processing, and Agriculture
1. Technical Knowledge: Foundational understanding of food chemistry, food microbiology, and food processing technologies.
2. Laboratory Competency: Hands-on experience with basic laboratory instrumentation (e.g., spectrophotometers, HPLC, texture analyzers) and standard biochemical assays.
3. Analytical Skills: Familiarity with data analysis tools, experimental design, or basic in silico molecular docking tools is a plus.
4. Mindset & Soft Skills: A strong passion for food sustainability and shelf-life extension.
5. Excellent problem-solving abilities and a high level of curiosity.
6. Great teamwork and communication skills, with the ability to working in a fast-paced, collaborative academic research environment.