Dr. Chen is an Associate Professor in the Department of Food Safety at Taipei Medical University. His research focuses on the biochemical characterization of food allergens and the development of detection platforms, particularly for aquatic products and novel foods such as edible insects. The research goal is to reduce food allergy risks and support the development of safe and sustainable foods.

Our laboratory focuses on food allergen science, food authenticity, and detection method development. We integrate biochemistry, immunology, and food analysis to address important challenges in food safety and risk assessment. Special emphasis is placed on aquatic foods and novel foods, especially edible insects, which are increasingly important in the context of sustainable food systems. Through both fundamental and applied research, we aim to build reliable detection platforms for allergens and adulterants, improve food safety management, and promote consumer protection. Our mission is to advance scientific knowledge, develop practical analytical tools, and contribute to the safe development of future food resources.