Mingchih Fang received his Ph.D. from the University of Illinois at Urbana-Champaign, USA, specializing in organic synthesis and flavor chemistry. He later served at the Taiwan Food and Drug Administration (TFDA) and is currently an Associate Professor at National Taiwan Ocean University, as well as the Secretary General of the AOAC Taiwan Section. He organizes multiple multi-laboratory validation studies annually for pesticide residues, veterinary drug residues, and food contaminants, aiming to enhance the analytical methods and capabilities across laboratories. Through inter-laboratory comparison studies, he promotes technical exchange and continuous improvement among analytical laboratories. His notable achievements include the development of a plant-based grilled fish flavoring. Recently, he has focused on the authentication of mullet roe origins. By integrating various analytical techniques—including trace element analysis, stable isotope ratio analysis, fatty acid profiling, and amino acid analysis—he applies machine learning approaches to identify the geographical origin of mullet roe.

Food flavor laboratory investigated flavor formation. We synthesized several food flavorings especially meat flavor by plant-based ingredient through thermal reaction such as Maillard reaction. Isotope labeled compounds were applied to trace the formation of flavor compound. Instruments such as GC-MS/MS and LC are basic equipment’s and necessary skills trained in this lab. Other research interests such as design of e-nose, food flavor quality, food contaminant analysis are all performed in this lab.