I am an Assistant Professor in the Department of Food Science at Tunghai University, Taiwan. My research focuses on food microbiology, fermentation biotechnology, functional foods, probiotics and postbiotics, agricultural by-product valorization, sustainable food processing, and the development of bioactive ingredients for food, nutraceutical, cosmetic, and agricultural applications.

My laboratory integrates fundamental research with industrial applications, emphasizing the utilization of microorganisms and fermentation technologies to create innovative and sustainable solutions. My current research interests include the development of functional ingredients from rice bran, coffee processing by-products, fermented agricultural materials, and medicinal mushrooms. Through these studies, I aim to promote circular bioeconomy concepts by transforming agricultural residues into high-value products while enhancing food quality, human health, and environmental sustainability.

Over the years, I have led and participated in numerous government-funded and industry-academia collaborative projects involving food biotechnology, fermentation technology, functional ingredient development, coffee science, and sustainable resource utilization. These projects have resulted in scientific publications, product development, technology transfer, and international collaborations with academic and industrial partners.

International collaboration and talent cultivation are important components of my academic mission. I have established research and educational partnerships with universities, research institutes, and industries in Thailand, Japan, Australia, and other countries. I regularly supervise undergraduate, graduate, exchange, and international students, providing interdisciplinary training in food science, microbiology, biotechnology, laboratory techniques, innovation, and entrepreneurship.

Through participation in the NSTC International Internship Pilot Program (IIPP), I hope to provide international students with an engaging and supportive research environment. Interns joining my laboratory will have opportunities to participate in ongoing research projects related to microbial biotechnology, fermentation technology, food innovation, sustainable food systems, and circular bioeconomy. Students will gain hands-on experience in microbial cultivation, fermentation process development, analytical techniques, experimental design, data analysis, scientific communication, and research presentation.

My mentoring philosophy emphasizes active learning, interdisciplinary collaboration, and practical problem-solving. I encourage students to develop critical thinking skills, scientific curiosity, and global perspectives while addressing real-world challenges in food systems, biotechnology, and sustainability. By combining academic research with industrial applications, I aim to help students build both scientific competence and professional readiness for future careers in academia, research institutions, biotechnology companies, food industries, and entrepreneurial ventures.

Research Areas:
• Food Microbiology and Fermentation Technology
• Functional Foods and Bioactive Compounds
• Probiotics and Postbiotics
• Coffee Science and Fermentation Processing
• Agricultural By-product Valorization and Circular Bioeconomy
• Food Safety and Quality Assessment
• Cosmetic and Nutraceutical Ingredient Development
• Sustainable Food Systems and Biotechnology

The Food Microbiology and Fermentation Biotechnology Laboratory at Tunghai University is dedicated to research in food microbiology, fermentation technology, functional foods, probiotics and postbiotics, and sustainable utilization of agricultural by-products. Our research focuses on developing innovative food, nutraceutical, cosmetic, and agricultural applications through microbial biotechnology and circular bioeconomy approaches.

Current projects include rice bran fermentation for functional ingredient production, coffee fermentation and flavor enhancement, postbiotic development, food safety assessment, and the valorization of food-processing by-products into high-value products. The laboratory actively collaborates with industry partners and international institutions to bridge academic research and practical applications.

International interns will gain hands-on experience in microbial cultivation, fermentation process development, analytical techniques, data analysis, and scientific communication. Through interdisciplinary research and industry-oriented projects, students will develop both scientific skills and global perspectives, preparing them for future careers in food science, biotechnology, and sustainable innovation.