Dr. Shuo-Wen Tsai is a jointly appointed faculty member in the Department of Food Science and Biotechnology and the Graduate Institute of Food Safety at National Chung Hsing University, where he directs the Biochip Laboratory. Committed to cutting-edge interdisciplinary research, Dr. Tsai earned his Ph.D. in Chemistry and Biotechnology from the University of Tokyo. His core research focuses on the development and system integration of microfluidic biochips (Lab-on-a-Chip). In addition to chip technology, Dr. Tsai has deeply explored frontier fields such as 3D food printing, microbial fermentation, and enzymatic biotransformation. Seamlessly integrating advanced engineering with practical biotechnology, his research continues to drive emerging cross-disciplinary advancements in green technology, food safety detection, and innovative food processing.
The Biochip Laboratory focuses on the development and system integration of microfluidic biochips (Lab-on-a-Chip). Moving beyond core chip technologies, the laboratory expands its research into cutting-edge 3D food printing alongside modernized applications of microbial fermentation and enzymatic biotransformation. By seamlessly integrating advanced engineering with practical biotechnology, the lab's research program drives emerging cross-disciplinary advancements in green technology, food safety detection, and innovative food processing.
Our research program encompasses several core themes. We focus extensively on microfluidic platforms on-chip, which include electrophoresis, chromatography, chemical reactions, physical unit operations, and immune reactions (immunoassays). Within these platforms, we also specialize in DNA amplification and detection based on LAMP technology, microencapsulation and microparticle/nanoparticle fabrication, and comprehensive system integration. Beyond chip technologies, our expertise extends to Microbial Fermentation Technology and Enzymatic Biotransformation, as well as 3D Food Printing and Innovative Product Development. Concurrently, we actively address critical issues surrounding Aflatoxin Contamination and Food Safety.
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Ph.D. in Chemistry and Biotechnology from the University of Tokyo
Job Description
Our multidisciplinary laboratory focuses on diverse research themes, including microfluidics, 3D printing, fermentation, and enzyme catalysis. We welcome an intern student for a 3-month internship centered on 3D Food Printing. Through this program, the intern will learn cutting-edge concepts of food deconstruction and reconstruction to achieve personalized styling, customized nutrition, and tailored structural designs. This structural engineering aims to innovate chewing mouthfeel, support safe swallowing, and enhance culinary functions such as sauce retention and dynamic palate evolution. To apply these principles, the intern will master hardware operation, optimize extrusion parameters, formulate food matrices, and evaluate printed textures and sensory profiles.
Preferred Intern Educational Level
Undergraduate student (4th year) in Food Science and Technology.
Skill sets or Qualities
Knowledge Base: Food Chemistry and Food Processing
1. Comprehensively understand the impacts of various food components on their textural and sensory characteristics.
2. Deeply understand the chemical changes and subsequent effects of food components during processing (e.g., heating).